I did it! I didn’t think it would be possible, but I managed to create a spread that I love EVEN MORE than my beloved peanut butter!! Just like many of my best creations, this was the result of an accidental experiment when I was testing out different kinds of caramel for my Salted Caramel Popcorn, but I immediately realised that this masterpiece required a whole blog post of it’s own!
Ever since that day, I have been re-making this again and again to use as a frosting for brownies and cakes, mainly my Flourless Triple Chocolate Cake with Sticky Toffee Frosting & Salted Caramel Popcorn, as a toast topping spread over sourdough / a slice of my Ultimate Banana Bread, or as dip for fruit – apple pieces, fresh strawberries and baked pears have all been tried and tested! I normally dollop any leftovers into my Porridge or Overnight Oats, or blend a spoonful into a Green Smoothie for some natural sweetness!
Imagine crossing toffee with fudge, minus all the dairy and refined sugar. There aren’t even any natural sweeteners in here like maple syrup / honey / agave nectar / stevia – it is purely sweetened with one of nature’s greatest gifts: dates! Dates are one of my absolute favourite foods to snack on – they are basically nature’s candy and I love stuffing them with peanut butter and a pinch of cinnamon – I beg you to try it!
Just 1 heaped teaspoon of maca powder (available in most health stores) transforms the recipe with it’s malty flavour, although if you can’t get your hands on any maca feel free to leave it out (still delicious!). For more maca-based recipes check out my Salted Maca Caramel Ice Cream Pots or my Maca-Macadamia Energy Balls.
STICKY TOFFEE DATE MACA SPREAD
Makes 1/2 jar / enough to frost my Triple Chocolate Cake
- 1/2 cup medjool dates (for me this was 15 dates), pitted and soaked for 2-4 hours in boiled water
- 3 tablespoons cashew butter (can replace with almond butter)
- 4 tablespoons tablespoons almond milk
- 3 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon sea salt
- 1 heaped teaspoon maca powder
- Place all the ingredients in food processor and pulse until smooth.
- Add more milk for a thinner consistency.
- Store in a jar/airtight container in the fridge for a 1-2 weeks.
If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter so I can see your creations!