CARAMEL APPLE SLICES

SERVES 4 PORTIONS

1 lb. (455 g) tart apples of your choice

3 cups (700 ml) water

3 tbsp. (45 ml) lemon juice

1 recipe Date Caramel

2 bananas, peeled and sliced

1/2 cup (73 g) roasted salted peanuts, chopped

1/4 cup (44 g) soy-free, gluten-free vegan chocolate chips

1/4 cup (30 g) dried cranberries

NUTRITIONAL VALUES

Calories: 694kcal
Fat: 28.8g (5.6g S.Fat)
Carbs: 101.5g
Protein: 15g
Sugar: 47.4g
Sodium: 366mg

METHOD

To make "chips," core each apple and thinly slice it. To prevent browning, soak the slices in a large bowl filled with water and lemon juice as you cut.

Drain the apple slices and pat dry with a clean towel before serving. Divide the apples among four bowls, then drizzle with the Date Caramel and top with banana slices, peanuts, chocolate chips, and dried cranberries. Serve right away.

CARAMEL CASHEW GRANOLA

SERVES 14 CUPS

10 Medjool dates, pitted

1/2 cup non-dairy milk (soy-free if necessary)

2 tbsp. maple syrup

2 tbsp. melted coconut oil

2 tsp. vanilla extract

1/2 tsp. salt

2 1/2 cups rolled oats (certified gluten-free if necessary)

2 1/2 cups puffed rice (or puffed millet)

1 cup buckwheat groats (kasha)

1 1/2 cups chopped cashews (raw or toasted)

1/2 cup hemp seeds

2 tbsp. flax meal

2 tsp. ground cinnamon

3 tbsp. coconut sugar (or brown sugar)

NUTRITIONAL VALUES

Calories: 542kcal
Fat: 28g (5.7g S.Fat)
Carbs: 66.9g
Protein: 12.6g
Sugar: 28.4g
Sodium: 116mg

METHOD

Position two racks in the oven near the center. Preheat the oven to 275°F (140°C, or gas mark 1). Line two baking sheets with parchment paper or silicone baking mats.

In a food processor or high-speed blender, combine the dates, milk, maple syrup, coconut oil, vanilla, and salt and process until smooth, pausing to scrape the sides as needed. Place aside.

Combine the oats, puffed rice, buckwheat groats, cashews, hemp seeds, flax meal, and cinnamon in a large mixing bowl. Stir in the date mixture until well combined. Sprinkle the sugar over the granola and mix it in gently.

Bake the granola for 20 minutes, spread out on two baking sheets. Bake for another 20 minutes, or until crisp and golden, switching the sheets and placing the bottom sheet on the upper rack and the top sheet on the lower rack. Allow to cool completely before crumbling and transferring to airtight containers or gift jars. The granola will keep for about 2 weeks at room temperature.

VARIATION

Increase the sugar to 1/3 cup for a sweeter granola.