Caramel Cashew Cream

If not using a high-speed blender, soak the cashews and dates for several hours or overnight in filtered water. Drain (discard water) and place in a blender with 1½ cups filtered water. (If using a high speed blender, you can skip the soaking step.) Begin blending on low speed, gradually increasing speed to high and blending for several minutes until completely smooth.

Stop the blender and add the remaining ingredients. Blend again to combine. Pour into a glass jar and store in the refrigerator for up to 4 days. Shake well before using, as some separation might occur.

For Chocolate Caramel Martini: Shake 2 parts good quality vodka, 1 part crème de cacao, and 1 part Caramel Cashew Cream with ice. Strain into a chilled glass.