240mls | 1cupof plant-based milk(I used homemade cashew milk )
A few dairy-free chocolate chips for sprinkling
Start by preheating your oven to 350°F
Next make the caramel by putting the coconut sugar and water in a small pan.
Place over a medium heat and cook until the sugar is completely melted and the liquid is just starting to bubble. This only takes a minute or two.
Remove from the heat and stir in the tahini and salt. It will look a little lumpy at first but mash the tahini into it a bit and it will gradually dissolve. If you have problems stirring it in just put it back over the heat for 20 seconds or so.
Once all combined well remove from the heat and allow to cool. It will thicken as it cools and as there is so little of it it doesn't take long at all.
As soon as it is cool enough to handle dip your cashew nuts into the caramel and place on a lined baking sheet. I use a Silpat but baking parchment is fine.
Place in the oven and cook for 5 minutes.
Remove and set aside.
Drizzle some of the caramel down the insides of a tall glass, making sure to save some for the topping.
To make the shake pour the milk and the ice-cream into a blender.
Blend until combined and smooth.
Pour into the prepared glass.
If you are feeling extra indulgent like me you can add an extra scoop of So Delicious Cashewmilk Salted Caramel Cluster Frozen Dessert to the top of the shake. It will float. if you do this, make sure to leave some room at the top of the glass before adding it as otherwise the shake will spill over the sides of the glass.
Drizzle the remaining caramel over the top of the shake and sprinkle with chocolate chips and candied cashews.