SALTED CARAMEL MILKSHAKE

SERVES 2 MILKSHAKES

1⁄2 cup (120 ml) cashew nuts (soaked overnight or for at least 4 hours, optional)

2 frozen bananas

1 1⁄2 cups (360 ml) unsweetened almond milk or other plant-based milk

1 tsp vanilla extract

1⁄2 cup (120 ml) Caramel Sauce

Coconut Whipped Cream, for serving, optional

NUTRITIONAL VALUES

Calories: 170kcal
Fat: 11g (2.6g S.Fat)
Carbs: 15.4g
Protein: 4.5g
Sugar: 9.6g
Sodium: 206mg

METHOD

We prefer soaked cashews, but if you're short on time, you can skip the soaking. Rinse and drain the cashews before combining them with the bananas, almond milk, and vanilla in a blender and blending until smooth. Pour some Caramel Sauce into two glasses, then divide the milkshake among them and top with the remaining Caramel Sauce. If desired, top with Coconut Whipped Cream. Serve and have fun!

SALTY CARAMEL POPCORN ICE CREAM

SERVES 4 PORTIONS

1 cup (240 ml) popcorn, popped in coconut oil and cooled, plus 1 cup (240 ml) for serving

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

1 cup (240 ml) oat milk or other plant- based milk

5 fresh dates, pitted

2 tbsp coconut butter

2 tbsp arrowroot powder

1 tsp vanilla extract Caramel Sauce for serving

NUTRITIONAL VALUES

Calories: 170kcal
Fat: 11g (2.6g S.Fat)
Carbs: 15.4g
Protein: 4.5g
Sugar: 9.6g
Sodium: 206mg

METHOD

In a blender, combine the popcorn, coconut milk, oat milk, dates, coconut butter, arrowroot, and vanilla. Blend until the mixture is smooth and creamy.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes.

Scoop the ice cream into bowls, top with the popcorn, and drizzle with the Caramel Sauce. Serve and have fun!

SALTED CARAMEL CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 1⁄2 cups all-purpose flour

1 cup sugar

1 tsp baking soda

1⁄2 tsp salt

3⁄4 cups soy, almond, or rice milk

1⁄2 cup canola oil

2 tbsp white or apple- cider vinegar

1 tbsp pure vanilla extract

FOR THE FROSTING

1⁄2 cup vegan margarine

1 cup dark brown sugar

1⁄4 cup soy, almond, or rice milk, plus more as needed

1⁄4 tsp salt

1 tsp pure vanilla extract

3 cups powdered sugar

Fleur de sel, for sprinkling

NUTRITIONAL VALUES

Calories: 615kcal
Fat: 18.8g (2.9g S.Fat)
Carbs: 106.2g
Protein: 6.4g
Sugar: 60.4g
Sodium: 313mg

METHOD

To make the cupcakes:
Preheat the oven to 180°C/350°F. Line a 12-cup cupcake pan with cup- cake liners.

In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk together the nondairy milk, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill the cupcake liners about two-thirds of the way with batter. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out dry with a few crumbs clinging to it. Allow the cupcakes to cool completely before frosting them.

To make the frosting:
Melt margarine in a medium saucepan and whisk in brown sugar, non-dairy milk, and salt. Bring to a gentle boil and continue to cook for 3–4 minutes. Remove from the heat, stir in the vanilla, and set aside to cool.

Slowly beat the caramel mixture with the powdered sugar with a stand or hand mixer. If the frosting is too thick, add 1 tablespoon non-dairy milk at a time until it is spreadable. On high, beat until smooth.

To assemble the cupcakes:
Spread a thin layer of frosting on the cupcakes and top with a few Fleur de sel flakes.

RECIPE NOTES

Cupcakes can be baked ahead of time and frozen unfrosted for up to a month. Frosting can be kept in the fridge for up to two weeks. Before serving, thaw the cupcakes and frost them.

MINI SALTED CHOCOLATE CARAMEL PRETZEL TARTS

SERVES 2 PORTIONS

Vegan cooking spray (soy-free if necessary)

PRETZEL CRUST

1 heaping cup broken pretzels (gluten-free if necessary)

2 tbsp. coconut sugar (or brown sugar)

1/3cup oat flour (certified gluten- free if necessary)

3 1/2 tbsp. vegan butter (soy-free if necessary)

FOR THE CARAMEL LAYER

1/3cup chopped pitted Medjool dates

1/3cup full-fat coconut milk

1 tbsp. maple syrup

1/2 tsp. vanilla extract

1/4 tsp. salt

FOR THE CHOCOLATE GANACHE

2 heaping tbsp. vegan dark chocolate chips (or chopped vegan chocolate)

1/4 cup full-fat coconut milk

1 tsp. coconut oil, melted

Flaked sea salt, optional

NUTRITIONAL VALUES

Calories: 524kcal
Fat: 10.6g (3.1g S.Fat)
Carbs: 85g
Protein: 36g
Sugar: 34g
Sodium: 897mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Lightly spray two 41/2-inch tart pans with cooking spray.

To make the crust: In a food processor, combine the pretzels, sugar, and oat flour to make a coarse flour. Transfer to a large mixing bowl and cut in the butter until the dough is crumbly and holds together when squeezed.

Divide the dough evenly between the two tart pans, pressing it into the bottom and up the sides. Bake for 12 minutes, or until the top is dark golden brown. Allow the pans to cool completely on a cooling rack.

To make the caramel: In a food processor, combine all of the ingredients. Blend until smooth. Refrigerate for 30 minutes after dividing the mixture between the two crusts.

To make the ganache: In a heatproof bowl, place the chocolate. Bring the coconut milk to a boil over medium heat, then remove from the heat and immediately pour over the chocolate. Allow it to rest for a few minutes before stirring gently until smooth. Add the coconut oil and mix well. Pour the ganache over the tarts and evenly distribute it. If desired, sprinkle the tops with flaked sea salt.

Refrigerate the tarts for at least 1 to 2 hours, or until the chocolate is firm. Refrigerate until ready to serve. Refrigerate leftovers in airtight containers for 2 to 3 days.