If you love butterscotch—and like to live life on the sweet side—these two bite treats are for you! Rich, smooth, and totally decadent. I *could* eat vegan butterscotch straight up with a spoon, but a little self-control will yield some pretty darn good bites for dessert!
Finally, A delicious vegan butterscotch!
Nature’s Charm Butterscotch — I put that sh*t on everything! Drizzle it on your ice cream, add it to your brownies, eat it by the spoonful, or stuff it in two-bite cashew cakes.
Growing up, butterscotch ice cream was my favourite. I haven’t had it in forever though. I don’t think I’ve seen a vegan version yet at the grocery store, now that I think about it. Guess I’ll just need to make my own! I’m thinking we can just sub in vegan butterscotch to this ice cream we’ve made, and make magic happen.
Easy Peasy! You just need a little Patience.
To make this dessert, all you really need is a food processor, a blender, and a little bit of patience. You’ll need a food processor to make the base (mostly just dates and nuts) and a blender to make the creamy layer. We kicked it up a notch this time. Rather than just using cashews, we added Nature’s Charm Sweetened Condensed Coconut Milk to mix. Drool worthy. As if that wasn’t enough, we also added butterscotch in between those two layers. We don’t mess around when it comes to dessert!
Sweetened condensed coconut Milk
Vegan sweetened condensed milk isn’t exactly easy to find. In fact, until Nature’s Charm came along, I don’t think I’d ever seen one anywhere. You can find it online if your local stores don’t carry it.
Just like the butterscotch, I may have eaten a couple spoonfuls on my own. Oops! Also… it makes for some of my favourite desserts. We’re talking coconut macaroons and key lime pie. Sweetened condensed milk is at the base of both of those and I know what I’m making next time!
What’s that blue swirl?
For these two bite butterscotch treats, we kept it simple, but you don’t need to! If you want to add fruit to the mix, go right on ahead–it’ll taste great too. There’s no baking involved so don’t worry about sticking to this exact recipe if something doesn’t speak to you. Let this be more of a guide or inspo, and let your taste buds take the lead.
Two-Bite Butterscotch Cashew Cakes
— CRUST —
- 1/2 cup almonds
- 1/4 cup pitted dates
- 1/4 cup shredded dried coconut
- 2 tbsp Nature’s Charm Coconut Butterscotch Sauce
- 1/2 tsp cinnamon
- pinch of salt
— CAKE —
- 3/4 cup creamed coconut
- 1/2 cup raw cashews, soaked
- 1/2 cup Nature’s Charm Sweetened Condensed Coconut Milk
- 1/4 cup coconut oil, melted
- 1/4 tsp vanilla
- Soak the cashews overnight in water (or in boiling water for about an hour if you’re in a pinch).
- Using a food processor, combine the crust ingredients. Pulse as needed to form a sticky, workable texture. This will take a few minutes.
Note: Some dates are dryer than others. The butterscotch sauce should help counter that, but if your mixture is still too dry, add a small splash of water.
- Flatten the dough to fill the bottom of your mini-cupcake moulds . A silicone mould works best, but do the best with what you have.
- Spoon a dollop (about 1 heaping tsp) of Nature’s Charm Coconut Butterscotch Sauce onto each layer of crust.
- In a blender, combine the cake ingredients until smooth. There should be no chunks.
- Pour the mixture over the crust and butterscotch until covered. Tap the pan to level out the mixture and remove any bubbles. Top up any that are low.
- Freeze for at least 3-4 hours (or overnight). Leave at room temperature about 5 minutes before eating.
- When they can be removed from the mould, store in an airtight container in the freezer.
- Top with coconut whip, chocolate, edible flowers, or whatever else tickles your fancy!
Not in the mood for dessert right now?
Check out this fully loaded avocado toast topped with jackfruit confit!