Butterscotch Cashew Bites
If you love butterscotch these two bite treats are for you! Rich, smooth, and totally decadent. I *could* eat butterscotch straight up with a spoon, but a little self-control will yield some pretty darn good bites for a snack or dessert!Drizzle the delicious butterscotch sauce (recipe included) on your ice cream, add it to your brownies, eat it by the spoonful, or stuff it in these two-bite cashew cakes. Salty and sweet these little bite sized delights are a perfect combo for the cashew and butterscotch lover in your life.Note: Three of the ingredients in this recipe - sugar free coconut condensed milk, butterscotch sauce and whipped coconut cream can all be store bought or you can make your own healthier versions and the recipes are included. If you are making your own, make them first so you are all ready to go.
Ingredients
Base Crust
- 3/4 cup almonds, walnuts or a mix
- 1/2 cup dates, soaked at least 30 minutes and drained
- 1/2 cup desiccated coconut
- 1/2 teaspoon cinnamon
Center Filling
- 2 tablespoons butterscotch sauce, store-bought or recipe in notes
Cashew Topping
- 3/4 cup cashews, soaked 3+ hours and drained
- 3/4 cup condensed coconut milk, store bought or recipe link below in notes
- 1-2 tablespoons honey or maple syrup
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
Instructions
Base Crust
- Place almonds and coconut into a food processor and process until broken down and crumbly. Add dates and cinnamon and process until well combined and mixture is sticky.Press teaspoons of the mixture into bottom of mini cupcake or silicone moulds.Push your thumb into the middle of each one to make a dent for the butterscotch sauce to sit in. Spoon a heaped teaspoon of the butterscotch sauce onto each base and place in fridge while you make the cashew topping.
Cashew Topping
- Place the cashews in the food processor and process until broken down and crumbly. Add the condensed milk, honey, coconut oil and vanilla extra and process until smooth and creamy. Taste test and add more honey if you prefer it sweeter.Scoop teaspoons of the mixture over the bases with the butterscotch sauce until covered. Freeze for 3-4 hours or overnight. Sit at room temperature 5 minutes prior to serving. Optional: Top with whipped coconut cream, recipe link below in notes
Notes
For the homemade sugar free coconut condensed milk recipe go here: Coconut Condensed Milk
For the homemade whipped coconut cream recipe go here: Coconut Cream
Butterscotch Sauce
An amazing dessert sauce that goes particularly well with ice-cream and desserts.
Ingredients
1 cup cream
½ cup butter
½ cup or honey or maple syrup
1 teaspoon of vanilla extract
Pinch sea salt
Instructions
Put your chosen sweetener and butter in a pot over medium heat stirring occasionally until the butter has melted and mixture starts to bubble. Next, slowly and gently add your cream and stir through until well combined.
Bring the sauce to a boil, then as soon as it’s boiling bring the heat down to a gentle simmer.
Let the sauce bubble for about 5 minutes until you have a nice saucy consistency. Keep an eye on the sauce, making sure it doesn’t bubble over 
or burn.
Once the sauce is done, turn the heat off, add your vanilla extract, stir through one last time and leave to cool for a bit. Store in a jam jar or something similar and leave in the fridge until you are ready to use it again
Recipe Notes: This sauce will keep in the fridge for about 2 weeks and is amazing on sticky date pudding, bread pudding, Christmas pudding, ice-cream, pancakes, cakes, waffles and cinnamon rolls.
If you want to give this butterscotch sauce a darker colour you can add a teaspoon of cinnamon. The sauce will appear watery when hot but will thicken when it cools. The traditional butterscotch sauce has salt in it. You can omit it if you prefer, or even increase it to make a saltier sauce.
or burn.
Once the sauce is done, turn the heat off, add your vanilla extract, stir through one last time and leave to cool for a bit. Store in a jam jar or something similar and leave in the fridge until you are ready to use it again
Recipe Notes: This sauce will keep in the fridge for about 2 weeks and is amazing on sticky date pudding, bread pudding, Christmas pudding, ice-cream, pancakes, cakes, waffles and cinnamon rolls.
If you want to give this butterscotch sauce a darker colour you can add a teaspoon of cinnamon. The sauce will appear watery when hot but will thicken when it cools. The traditional butterscotch sauce has salt in it. You can omit it if you prefer, or even increase it to make a saltier sauce.