2tspgood quality sugar free vanilla extract or powder
Sea salt of rock salt to taste
FOR THE BASE:
200gpecan nuts - toasted
40gcoconut oil plus a pinch of salt OR 50g salted goats butter both melted
20grunny honey - maple syrup if you're not on the SCD or GAPS diet
To make the base toast the pecans in a dry frying pan until just turning colour and smelling delicious
Place the pecans in a small food processor or chopper along with the melted oil or butter, runny honey and cinnamon
Blend until the pecans are finely chopped and sticking together
Press the mixture into your desired dish and place in the freezer to set (or fridge if you have longer) for around 45 minutes.
Meanwhile make the topping.
Soak the dates in boiling water for around 30 minutes
Once soaked, drain and add to a blender with the topping ingredients. Add a little water and blend until smooth. You want the mixture to be like a thick caramel so adjust the amount of water accordingly
Spread the caramel sauce onto the base, decorate with pecans and serve with your choice of topping...vanilla cashew cream, whipped coconut milk, dairy-free ice cream or dairy cream or ice cream