• Rosie Weston

Heartbreak caramel, cream and chocolate pancakes

These pancakes are soo indulgent. They are made using coconut cream and coconut flour so naturally dairy and gluten free. Smothered in date caramel and cashew nut cream you will be fighting over the last piece!

Makes 8-9 pancakes

Serves: 2-3

Prep time: 15 minutes

Cook time: 15 minutes


For the pancakes

  • 1/3 cup coconut cream (the solid cream from the top of the can)

  • 1 tbsp date syrup

  • 3 large organic eggs

  • 2 tbsp melted organic coconut oil

  • ¼ cup organic coconut flour

  • ½ tsp baking powder

  • ¼ tsp baking soda

  • 1/8 tsp salt

For the cashew nut cream

  • 1 cup organic cashew nuts, soaked in filtered water overnight

  • 3 organic dates

  • ½ tsp organic vanilla bean paste

  • ¼- ½ cup filtered water, added gradually

For the date caramel

  • 1 cup organic dates, soaked in boiling water

  • 1/3 cup organic coconut cream

  • 1/8 tsp vanilla bean paste

  • 1/8 tsp salt

Salted chocolate sauce for drizzling

  • 3 squares 70% dark chocolate

  • 1 tbsp organic coconut oil

  • 1-2 grinds of salt

  • Berries or fruit for serving if you wish

  • Livia's kitchen salted caramel nugglets


  1. Begin by making the sauces

  2. The night before you want to make the pancakes soak the cashew nuts in filtered water overnight, drain the water away and discard.

  3. Add the soaked nuts into a food processor or Nutribullet along with the dates, vanilla bean paste and ¼ cup filtered water. Blend to combine. Add more water gradually if the mixture is too thick. You still want a thick consistency like double cream. Put to one side.

  4. Put the dates into a bowl and cover with boiling water. Leave to soak for 5 minutes

  5. Melt the chocolate, coconut oil and salt together, once combined put to one side.

  6. Drain the dates from the boiling water and add to your food processor along with the coconut cream, vanilla and salt. Blend until combined. You may need to add a little water or nut milk if the food processor is struggling. Put to one side.

  7. In a large bowl combine all the wet ingredients using a hand whisk (eggs, coconut cream, date syrup, coconut oil).

  8. In a separate bowl combine all the dry ingredients (coconut flour, baking powder, baking soda, salt).

  9. Add the dry ingredients to the wet ingredients and combine with a wooden spoon until there are no lumps left. Leave to thicken for 5 minutes.

  10. In a non-stick frying pan add a small amount of coconut oil and put on a low- medium heat (coconut flour burns very easily so you need to cook low and slow).

  11. Add 1 tbsp of the mixture per pancake and using the back of the spoon squash it down (each pancake should be approx. 10cm across the diameter as reference). If you have a big pan you should be able to cook several at once.

  12. Cook for around 3 minutes or until you can get a spatula underneath and then flip (do this delicately). Cook for around 2 minutes on the other side.

  13. Layer the caramel and then cashew nut cream in between each pancake and pile some on top.

  14. Drizzle over the melted chocolate and add on any other extra toppings like organic fruit.

  15. You will have coconut cream and caramel leftover which can be used to top other desserts, eaten with fresh fruit or one of my favourites is in hot chocolate!

Don't forget to tag @rosieweston_nutrition if you make them!