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Dulce de Leche Spooncream

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  • Author: Amber Shea Crawley
  • Yield: 6 1x


In my first book Practically Raw, I explained that “spooncream” is my word for a thin, pudding-like dessert you eat with a spoon. This stuff is very rich, so I keep the serving size fairly small—for a fun presentation, serve it in decorative espresso cups with tiny spoons. – Amber


  • 1 cup cashews, soaked for 2 to 4 hours and drained
  • 3/4 cup coconut milk or other nondairy milk of choice
  • 1/2 cup pitted dates, soaked in warm water for 20 to 30 minutes and drained
  • 2 Tbsp. coconut butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 1/8 tsp. sea salt


  1. Combine all ingredients in a high-speed blender or food processor. Blend until completely smooth. If using a food processor or regular blender, you may need to add water or additional milk, 1 tablespoon at a time, to help it blend smoothly. Refrigerate for 6 to 8 hours or overnight before serving. The spooncream will thicken as it chills.
  2. Store the spooncream in an airtight container in the refrigerator for up to 2 days.


  • From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.


  • Serving Size: 6
  • Calories: 264
  • Sugar: 9
  • Sodium: 96
  • Fat: 21
  • Saturated Fat: 11
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 18
  • Protein: 4
  • Cholesterol: 0