Here is a PHENOMENAL recipe that I got from my friend Tamara that has a luxurious tasting creamy top with a graham cracker pie crust that marries together in the most perfect way. It captures everyones attention that tries it!
-12 large sized medjool dates (make sure they’re soft) and remove the pit
-2 cans of nestle media crema (7.6 oz can)
-1 can sweetened condensed milk (14 oz can)
-1 package honeymaid graham crackers
-1/2 cup unsalted butter
-1 teaspoon ground cardamom (optional)
-toffee pieces on top or any nuts of your choice
Preheat the oven to 350 degrees
To prepare the crust, grind your graham crackers in a food processor until very fine. Place it in a bowl and add the melted butter. Make sure you mix well, and if you feel like your consistency is a bit dry, add a few more tablespoons of melted butter until you get a lightly moist consistency. Place 2 tablespoons into the bottom of each tin of your cupcake tray and press down with the back of a spoon until firm.
place it in the oven for ten minutes.
While you are waiting for the crust in the oven, remove the pits from the dates and place them in the blender, add the 2 cans of nestle media crema, sweetened condensed milk, as well as the cardamom and blend until you get a smooth consistency. After you take the crust out of the oven, place this mixture on top of each crust until you reach the top. Place it back in the oven and place the oven setting on BROIL-at 350 degrees. Wait another 10-15 minutes until golden brown on top and if you touch it you can feel a thick film that has formed on the top.
Top with toffee/almonds/nut of your choice right when you take it out of the oven.
Place in the refrigerator overnight, then take it out from the cupcake trays and serve on a platter.
(if you are in a rush, refrigerate for at least 3 hours)
Enjoy with tea/coffee!