Salted Caramel Cookie Dough Bites

These might be the most ridiculous thing that I've ever come up with - I didn't even know how to name them but I think this does the trick. They're easy to make but it can get a little messy! I don't know what else to say about these as I'm not sure it would be a worthy introduction but get ready for a total dream!

Ingredients (makes 8-10 balls)

150g of chocolate (I used dark, dairy free)

for the salted date caramel centre

100g of dates

50ml of milk of choice

1 tbsp of coconut sugar

1 pinch of salt

for the vanilla cashew 'cookie dough'

170g of cashews

1 heaped tsp of vanilla powder

1 pinch of salt

Preheat the oven to 180c.

Pit the dates, then soak them in boiling water for about 20 minutes. Then place them in a small saucepan over a medium heat with the other caramel ingredients. Stir well until a thick paste forms.

Remove from the heat and use two small teaspoons to make little balls on a plate, then put in the freezer to set.

Then make the cashew cookie dough. Spread the cashews on a tray and bake in the oven for 7-10 minutes. Be careful not to burn them, you want them to be just beginning to brown. Then remove from the oven and place them in a food blender with the other cookie dough ingredients and bled until smooth but still thicker than a creamy cashew butter. 

Spoon the cookie dough into a small bowl and let it thicken in the fridge.

Melt the chocolate in a bowl over a saucepan of boiling water (bain-marie) then leave to one side to thicken - but don't let it re-set!

Take the caramel centres out of the freezer and use a large spoon full of cookie dough to cover - you can roll between your hands (it helps if your palms are slightly wet but not covered in water!) - then put back on the plate. Repeat for each ball, then set in the freezer for a few minutes.

Once the chocolate has thickened, coat each ball in chocolate and put it back on the plate. The chocolate should set quickly if the balls are cold so that you can repeat this with a second layer of chocolate.

Then return the balls to the freezer to set before serving.