Vegan Bites: Pecan Caramel Semifreddo

Packed with protein, cashew cakes/'cheesecake'/semifreddo, whatever you want to call this one, it's a sweet little treat. We made it mini.

Pecan Caramel Semifreddo

~1/2c pecans

~1/2c almond flour

~6 dates

~1T syrup

~1/2t salt and cinnamon

Blend well until forms soft dough. If it is crumbly, add a teaspoon of refined coconut oil until soft. Pat in the bottom of a parchment-lined round pan.

~2c cashews, soaked

~1/2c coconut milk

~1/4c refined coconut oil

~2T nut butter

~1/4t salt

Blend well and pour on crust. Freeze.

~1/2c maple syrup

~1/4c coconut sugar

~3/4c coconut milk

Whisk and bring to a boil on stove. Reduce to a simmer and allow to thicken (20 mins.) Cool. Pour on frozen cake, so it drips down the sides. Crumble pecans and sprinkle cinnamon while it's sticky. Freeze until serving.