Chocolate-covered ‘caramels’

Place the dates in a saucepan with the bicarb in just enough water to cover them and cook until mushy (the bicarb helps the dates to break down and makes them less pappy). This takes about 15 minutes. Blitz this mixture in a food processor together with the cashew butter, coconut oil and vanilla extract. Let it cool and then chill until firm. I find it’s even easier to throw it into the freezer and when it’s firm, roll the mixture into little one-inch balls and freeze for about an hour until solid. This bit is hard as they are mega-sticky and don’t want to firm up. But you can coax them along by using a little cocoa powder to “dry” them. Put on a tray lined with parchment and then dip in melted chocolate and put back on the tray. Chill in the fridge until the chocolate has set.