A recipe for making a creamy date caramel from Medjool dates, coconut nectar/syrup, and coconut milk, which is then used as a filling for filo pastry somozas and baked until crispy.
To make the Date Caramel: Combine all the ingredients (1 cup pitted Medjool dates, 1/2 cup coconut nectar or brown rice syrup, 1/2 cup full fat coconut milk, 1/4 tsp vanilla bean powder - or 1 tsp vanilla extract, and a pinch of salt) in a high-speed blender. Blend on high until very smooth and creamy. You can adjust the consistency by adding more coconut milk if it is too thick to pour easily. It makes a lot, so keep the extra in an air-tight container in the fridge. Once the caramel is ready, stick it into filo pastry. Fold the pastry into a Somoza shape then stick them in the oven on 180 degrees C for like 10-20 minutes.
