date-dulce-de-leche

Date Dulce De Leche – A Work in Progress

Sometimes, I get an idea in my head that possesses me until I run to the kitchen and start experimenting. The idea of a dulce de leche made of cashew milk and dates has been swirling around in my head all week.

date-dulce-de-leche

This morning, I decided to give my idea a whirl. I should know better than attempting recipe development before I’ve eaten breakfast. It’s a bad idea because I’m super hangry and a hangry cook has no patience for things like the Maillard Reaction. Traditional dulce de leche takes hours to cook. Ain’t nobody got time for that before breakfast.

That is why I am posting this recipe with the caveat that it is a work in progress. I will be making a second attempt at this recipe next week, in a larger quantity with a much longer cook time.

So why am I sharing this now? Well, I think it’s helpful to share a bit of the recipe development process. Sometimes, bloggers make everything look effortless and that is not the case. It’s one thing to have a great idea, but cooking involves science and science involves experiments.

This experiment was not a failure but it didn’t quite hit the target. It was very good spread on some gluten-free pancakes and topped with fruit. It would be a great dip for some apples…or spread on some toast. I’d even consider using it as a filling in a chocolate. It’s quit versatile.

Here is the recipe for now, stay tuned for the next instalment in the coming week…

Print
date-dulce-de-leche

Date Dulce De Leche


Ingredients

  • 20 soft dates (or dates that have been soaked for several hours and drained)
  • 2 cup cashew milk

Instructions

  1. Mix the dates and cashew milk in a high-powered blender or food processor until fully incorporated.
  2. Pour the mixture in to a small, heavy-bottomed sauce pan.
  3. Cook slowly over medium low heat for 35 minutes, until it is thick like a peanut butter.
  4. Let cool slightly before eating.
  5. Store in the fridge.

 

 

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I'm Jasmine!

I'm the host of the Black Food Bloggers Club. Subscribe to my newsletter to stay in the loop. 

You have Successfully Subscribed!