Cold Brew Coffee, Cardamom and Date Caramels

Have you ever had one of those country walks where you marvel at the beauty of the landscape and feel that all is well with the world? That’s the feeling you get when you bite into a cold brew coffee, cardamom and Medjool caramel.

You will have to marshal all your resources not to devour these at once. Dip them in melted chocolate for a sophisticated ‘Rolo’ experience.

Medjool dates are the Queen of dates with a beautiful caramel flavour. You can use another date, such as sayer dates, which are less expensive. Sayer dates are smaller and dryer, but will absorb the cold brew coffee and cardamom flavours.

Chef Note: Any remaining coffee after soaking can be reserved in a container for 3 days in the fridge, or frozen until you are ready for it. Pour it over ice cream for an affogato, add it to a smoothie, or you can drink it straight.

INGREDIENTS

Makes 30 pieces

500g/ (approx. 24) Medjool dates, pitted
250ml/1 cup cold brew coffee
The seeds of 3 green cardamon pods (or ¾ teaspoon of ground cardamom)
2 or 3 drops of coffee Medicine flower extract (or 1 teaspoon of an alternative coffee extract)
1 or 2 drops of Medicine flower vanilla extract (or ½ teaspoon of vanilla extract)
Pinch of fine grain sea salt

COATING

200g dark or raw chocolate, melted (optional)

METHOD

Pit the dates and place them in a bowl with the cold brew coffee. Leave to soak overnight – or for 12 hours, squishing them down into the coffee so they absorb as much as possible and become soft.

Put the soaked dates in a blender. If there is any remaining coffee in the bowl, reserve it and add a tablespoon or two to assist blending. Any remaining coffee can be reserved in a container (see Chef Note above).

Add the seeds of the cardamom pods, coffee extract, vanilla and salt. Blend until it forms a smooth paste.

Spread this over a Teflex dehydrator sheet to form a large 30cm square. Dehydrate at 115F for 12 hours, then flip it and remove the Teflex and continue to dehydrate for another 12 hours until it is dry and flexible.

Remove from the dehydrator and place it on a large chopping board. Cut the date sheet in half to form two large rectangles, each measuring approximately 15cm by 30cm.

Cut each rectangle into 15 strips, measuring 2cm intervals along the long edge. Roll up each strip into a spiral and lightly press each one together to stay rolled.

If you want to, you can dip each coffee date caramel in melted chocolate and leave to set.