I’ve got a backlog of stuff that I’ve made since June that I’ve not blogged, mostly out of forgetfulness. So here we go! This was an experiment with making caramel with coconut cream, which worked out okay. The only problem was that it was super runny after it had been out of the fridge for awhile, most likely because of the instability of coconut cream after it had been heated. I think next time I will try using corn flour as a thickener!
I made the base with cashews and dates in a food processor until forming a base, then pressed into a pie base.
I made the caramel by heating a can of coconut cream with some brown sugar, until it caramelised. This took quite awhile haha.
Topped with fresh banana and almond slivers! Yum!