Sometimes, you want to have something that isn't chocolate. Though to be honest, that only happens to me around once a year. You can never have too much chocolate!

Unfortunately, most of the people I know do not share the same sentiment when it comes to chocolate. So when birthdays come around I am forced to make boring vanilla cakes for my loved ones *sigh*.

Caramel on the other hand, is something I can do when chocolate isn't allowed. Especially salted caramel. There is just something wonderful about how the salt cuts through the sweetness of the caramel, you know? So basically I came up with a frozen salted caramel treat that is delicious, satisfying, and refined sugar free. The caramel is made from dates, just a heads up, so if you aren't a date person these might not be for you. But if you are...well, you are in for a treat!

These are sweet, creamy, and cool for those hot summer days. If it is summer in your hemisphere, anyway. Currently shivering through the last month of winter over here.

Prep: 10 minutes. Freezing: at least 8 hours. Total time: 8:10.

Makes 7 normal sized popsicles.

You will need:

For the date sauce:

7 medjool dates (pitted and soaked)
3/4 filtered water (can use leftover date water)
1/4 tsp pink Himalayan salt
1 tbsp maple syrup

For the popsicle:

1 cup coconut cream/milk
1 banana

Plus around 1/2 tsp Himalayan salt, for serving.

Method:

1. In a high speed blender, add medjool dates, water, salt and maple syrup and blend until smooth.
2. Place half of this mix in a bowl and set aside, leaving half in the blender.
3. Add to the blender coconut milk and banana. Blend until smooth.
4. For assemblage, divide the date sauce between the 7 popsicle moulds. Then pour on top of the date sauce the coconut-banana mix. Add popsicle sticks.
5. Place in freezer for at least 8 hours.
6. When serving, sprinkle a little dash of salt on the popsicle!