Raw Crème Brulee

Our new Contributing Chef, Rachel (Rawberry Fields), introduces us to a whole new world with her Raw Crème Brûlées!
With all the creaminess, richness, and decadence of a traditional crème brûlée, these raw versions with salted caramel taste even better than the real thing; fact. And as an extra bonus, they contain no refined sugar, eggs or dairy, so you can enjoy these little pots of heaven guilt-free!
PREP TIME 8 hours COOK TIME 30 mins TOTAL TIME 8 hours 30 mins
Serves: 6
What You’ll Need:

Salted Caramel:
- 10 pitted Medjool dates
- 2 Tbsp Coconut Syrup
- 1 large Tbsp almond butter
- 60ml water (you may not need all of this if you have a Vitamix/Blendtec)
- ½ tsp Himalayan salt or sea salt

Custard Crème:
- 2 cups cashews (soaked overnight)
- 5-6 Tbsp maple syrup
- 4 Tbsp Coconut Butter
- 2 Tbsp Coconut Oil (if you prefer a thicker texture, otherwise this is optional) 
- 2 tsp vanilla bean paste
- ¼ cup nut milk (Try our UFC milks!)

Caramel Topping:
- Approx. ½ tsp Coconut Sugar per pot

Let’s get started!

Salted Caramel
1. Make sure the Medjool dates are pitted. If you're using a blender and it’s not particularly powerful, you can soak your dates for roughly an hour before using them.
2. Place all ingredients in a blender and pulse until everything has combined. Depending on your blender, you may get a really smooth caramel, or it may be slightly lumpy in appearance, but the lumps are delicious.
3. Place roughly 2 large tablespoons of the mixture in the bottom of each ramekin, and smooth it out until it covers the bottom.
4. Place the ramekins in the fridge whilst you make the custard.

Custard Crème
1. Drain the cashews.
2. Place all ingredients EXCEPT the water in a blender and blend until the mixture turns smooth and creamy. Add more almond milk if needed.
3. Taste the mixture, and adjust the maple syrup to your taste.
4. Pour the mixture into the ramekins, and place in the freezer for 30-40 minutes to allow them to firm up.
5. Once firm, remove from the freezer and place in the fridge until they are ready to be eaten.

Caramel Topping
1. Before serving, cover the top of each crème brûlée with a layer of coconut sugar, then using a kitchen blow torch**, heat the coconut sugar until it melts and forms a hard, sugary crust. You need to keep the flame moving so that you don’t burn the sugar. Get ready for eating bliss!

**NOTE: coconut sugar has a tendency to burst into flames; if this happens blow out the little flame, and continue blow torching, it won’t affect the taste! This dessert can be stored in the fridge in an air-tight container for 4-5 days.

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