This creamy iced coffee combines vegan caramel made from cashews and dates with chilled coffee for a perfect balance of indulgence and nutrition, entirely without refined sugar.

Recipe by: Berit Nordstrand

How to make creamy iced coffee with vegan caramel

1. Make the caramel
   Rinse the soaked cashew nuts and put them in the blender together with the dates, water or plant-based milk, vanilla and salt.
2. Blend
   Blend until you have a smooth and creamy caramel sauce. Adjust to taste.
3. Prepare the glasses
   Spread caramel sauce along the inside of the glasses.
4. Add ice and milk
   Fill the glass with ice cubes and pour in the plant-based milk.
5. Add coffee
   Pour in the chilled coffee and stir gently.
6. Top
   Sprinkle a little Ceylon cinnamon over the iced coffee and garnish with extra caramel if you like.
7. Serve
   Serve straight away and enjoy.

Tips from Berit

• Use organic dates and cashew nuts.
• Cashew butter or soaked cashew nuts give the smoothest caramel.
• Enjoy coffee in moderation, preferably before 2 pm so it doesn’t disrupt your sleep.
• Go for decaf if you are sensitive to caffeine.
• The caramel is also lovely on smoothie bowls, porridge or as a dip for apple slices.
• Made in a Wilfa blender, the caramel gets a creamy consistency that makes the iced coffee extra rich – with no need for refined sugar or shop-bought syrup.