Vegan Vanilla Caramel Slice

The most AMAZING vanilla caramel slices! They taste like caramelly cookie dough heaven! Vegan and refined sugar free. Made from wholesome ingredients with healthy benefits! I like to keep these in the freezer and have one for dessert...or breakfast ;) with a cup of coffee. Awww perfection! 

Here’s what you’ll need:

Base:

1 cup soft pitted dates

1 cup almond flour

1 cup rolled oats

1 tsp. vanilla

1 tbsp. water

Blend ingredients in a food processor until combined. Press date mixture into a lined (wax paper) 9X9 glass dish.  Place in the freezer.

Middle Layer:

2 cups soft pitted dates

1 tbsp. peanut butter

3 tbsp.  tahini

1/2 cup hemp mylk

1 tbsp. mesquite powder (*see note below)

1 tsp. vanilla

Blend ingredients in a food processor until smooth and creamy. Pour on top of the base mixture and use a spatula to spread it evenly into the corners of the dish. Place back in the freezer.

Top Layer:

1/2 cup raw cocoa powder

1/3 cup coconut oil

1 tbsp. pure maple syrup (optional sweetener)

Mix ingredients in a cup. Use a microwave if needed to melt the coconut oil.

Pour on top and spread chocolate sauce evenly over the caramel-date layer.

Sprinkle with topping of your choice or keep plain (I used chopped pistachios and Brazil nuts).

Place in the freezer for 8 hours (or over night). Cut into slices and serve!

*Note on Mesquite Powder

So when I first heard about Mesquite powder, I thought it would taste like smoky BBQ; not so... it has a sweet nutty caramel-like flavor, making it ideal for a natural sweetener in desserts. Mesquite powder is ground from the pods of the mesquite plant and is high in protein, low on the glycemic index and is a good source of soluble fiber, calcium, iron, lysine, manganese, zinc, and potassium. Nice...

Vegan Chocolate Nut Butter Caramel Cups With Sea Salt

I'm not a vegan (as you can see from many of my other recipes), but lately I've have been experimenting with healthier options. I think I nailed this one! I wouldn't feel right keeping this to myself so I had to should share it with you guys! It will improve your life...or at least put a satisfied smile on your face. I even like these better than Reese's Peanut Butter Cups! Whaaaaat!? It's true. They are super easy to make and taste amazing + you'll feel less guilty indulging in these little treats because they are all natural with no preservative. Without further ado, I give you Vegan Chocolate Nut Butter Caramel Cups With Sea Salt.

Makes about 8 (2 inches round 1 inch thick each)

Ingredients:

Chocolate shell:
1 cup vegan chocolate chips

2 tsp. coconut oil

Nut butter caramel:

2 tbsp. nut butter (any kind will do...I like peanut)

8 soft pitted dates

1 tsp. coconut oil

1 tbsp. water

pinch of sea salt

Directions:

-Place the chocolate chips and coconut oil in a microwavable cup for 30 seconds to 1 minute. Stir to incorporate the oil into the chocolate. You'll want the consistency of the chocolate to pour off your spoon in a thick stream (not too runny or it won't set up)

-Spoon a bit of the chocolate into your mini nonstick muffin cups, just enough to cover the bottom of each cup. Then place the tin in the freezer. Any leftover chocolate can be set aside and used later.

-Now start the nut butter caramel! Place the nut butter (cashew, almond, peanut or whatever you like), soft pitted dates, coconut oil, water and sea salt in a blender or food processor. Blend until the the ingredients turn into a fine paste. 

-Take the frozen chocolate tin out of the freezer and distribute the nut butter caramel evenly among the cups. Press the paste firmly into the mold to avoid any gaps between the layers. Make sure to pat the tops so they are level and flat.

-Reheat the leftover chocolate and pour it over the cups. Give the tin a few taps on the counter to level the chocolate. Sprinkle with a sea salt flakes.

-Place in the fridge or freezer until the chocolate has set. * To release the treats from the mini muffin tin, hold the bottom of the tin over a flame for 5 seconds on each cup. Take a thin knife and run it along the edge of each circle. They should pop right out. Serve at room temp

Tarte Tatin in Vanilla Bean Custard Sauce {French Caramel Apple Tart)

Tarte Tatin, the famed French caramel apple tart is a classic. No matter how perfect or imperfect it looks on the plate, a tarte tatin will taste heavenly. Pastry dough is placed over the top of caramelized apples and then baked in the oven. The tart is then inverted to reveal the buttery caramel soaked apples in all their glory. It is especially delicious served with scoops of ice cream or my vanilla bean custard sauce.

Tarte Tatin

Ingredients:

10 green apples (peeled) 

1 9-inch pie crust dough (or store bought if you’re lazy like me) 

1 stick butter

1 cup sugar

1/8 teaspoon salt

1 teaspoon vanilla bean paste (optional)

Directions:

Peel, cut (in half) and core apples. Set aside.

In a 9-inch saucepan (with metal handle), melt butter and stir in sugar, salt and vanilla bean paste. Stir continuously with a wooden spoon. The sugar will melt and start to form a caramel sauce. It’s OK if there is a layer of butter floating on top. Don’t worry – it's not a dig deal.

Once the caramel has turned a light brown color, lower the flame to a simmer and carefully place all the apples in the saucepan. Make sure to evenly coat the apples with the caramel. Let the apples simmer for 10 minutes or so – stir occasionally.

Fun part. Use two forks to stack the apples on their sides (as if they were piggy backing each other – see picture). Make sure to fill your entire pan. Place a few apples in the center to fill the hole.

Place the 9 inch pie crust over the top of the apples and tuck the edges in.

Place in a 400 degree oven on the top rack and bake for 20 minutes or until the crust is golden brown. Be sure to place a tray on the rack below to catch any juices that may boil over.

Take the tarte tatin out of the oven and wait for it to cool before flipping. Place a plate over the top of the saucepan and flip it quickly to avoid any sugary juices from dripping out. 

Drizzle with vanilla bean custard sauce.

***************

While the tart is cooling, you can prepare the custard sauce.

Vanilla Bean Custard Sauce

Ingredients: 

2 cups whipping cream 

1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)

4 large egg yolks

6 tablespoons sugar

Directions:

Place whipping cream in a saucepan. Stir in 1 teaspoon of vanilla bean paste.  Bring cream to simmer. Whisk egg yolks and sugar in a metal bowl to blend. Whisk in hot cream. Return mixture to saucepan and stir over medium-low heat until custard thickens. About 5 minutes.  Do not boil or scald the sauce. Cover and refrigerate custard sauce until cold, about 3 hours.

(This can be prepared 1 day ahead if desired. Keep refrigerated.)

Creamy Banana Maca Root Ice Cream

I've been on a health kick lately...well not really, but you know how that goes. Every morning I've been trying to drink a green juice or blend up a bowl of frozen bananas and maca root for breakfast. It's super creamy and wonderful! Maca root tastes a bit like caramel to me, it's perfection when blended with bananas.

Benefits of Maca Root

Here and Here

Ingredients:

2 frozen bananas

1 tbsp. maca root powder

1 cup milk or almond milk

Directions:

-Blend ingredients in a blender until smooth and creamy.

-Top with banana slices, chia seeds, nutmeg or whatever fruit you fancy...

As you can see I had to make two -- one for me and one for Dan.

Fleur De Sel Caramel Cupcakes {Salted Caramel Cupcakes}

 

Ingredients:

Cupcake Batter:

½ cup butter

¾ cup sugar

2 eggs

2 tsp. vanilla extract

1 ½ cups white flour

½ tsp. baking powder

¼ tsp. salt

2/3 cup cold milk

Cinnamon swirl:

1 tbsp. cinnamon

1 tbsp. brown sugar

½ tbsp. butter

 

Frosting:

3 cups confectioners sugar (sifted)

1 cup butter

1 tsp. vanilla extract

1 tbsp. whipping cream

¼ cup fleur de sel caramel sauce (+ ½ cup for drizzling)

 

 

Directions for cupcakes: 

-Preheat the oven to 350 degrees

-In a large mixing bowl mix soft butter and sugar until blended and creamy. Add eggs and beat until incorporated.

-Add vanilla

-Mix the flour, baking powder and salt in a separate bowl and add to the butter mixture. Then add and stir in milk.

-In a small separate bowl mix the cinnamon, brown sugar and butter together. This will be sprinkled in between layers of cupcake batter when pouring it into the cupcake pan.

 

Directions for frosting:

-With an electric mixer, whisk together sugar and butter.

-Mix for 3 minutes or until creamy.

-Add vanilla and cream and whisk for an additional minute.

-Add more cream if needed to reach your ideal consistency.

-Mix in ¼ cup of fleur de sel caramel sauce.

-Save the rest of the caramel sauce for drizzling

 

 

All pictures by A Bit Of Bees Knees

A Manx, A Man And 85 Degrees

Danny has a fun Meyers Manx that we take out on the weekend. I secretly call it "The Pika" (short for Pikachu...) because it reminds me of that cute yellow and black Pokemon. Dan would think the name is lame-o, so hush, hush. Any who...he took me for a ride Sunday morning. We drove down to Balboa Island. "Nooooo don't take the corner so FAST! Slow down!!! There's a Dip, Dip, DIPPPP!" He laughed and just went faster. I'm pretty sure our back wheels got some air. It smelled like burnt rubber. He's crazy.

Here is a picture of the bridge we cross to get to Balboa. If you aren't from around these parts, I would highly recommend to stop by for a visit. Balboa is a quaint little island with cute shops and beautiful houses. Danny and I like to get coffee and walk around the island in the evenings. Sometimes David will come along too. I love those walks.

Here's a picture of the shops just over the bridge. My mom would always take Bran and me to get frozen bananas dipped in chocolate. Her favorite topping was toffee peanut. We would sit on this bench and the pigeons would come and eat the toppings that spilled over our paper trays. Be warned... if you eat at this bench during the summer, pigeons are bound to attack you and your food! I also remember babysitting the Rankin kids when they were staying on the island. John had just learned how to walk. Daniel chased him down the sidewalk while I held Annie and the wagon. Those kids are a bagillion years old now...time flys. Good times.

 

We parked our Manx by the Chinese restaurant and walked to a sweet shop around the corner. They sell all kinds of caramel and candied apples this time of year! I got my favorite -- Apple Pie Caramel Apple.

Later that evening, I picked up Julia, Shan, Mo and Lyssa and we drove to 85 Degrees for some pastries and sea salt coffees! 

    

The line is ALWAYS out the door.

Once you get inside, grab a tray and have fun! They have the best breads and pastries!

 

Carb overload! Peanut butter almond twist, coffee bread with red bean mochi, chocolate almond croissant, sweet bubble loaf, strawberry half moon and a herb cheese baguette.

Sea Salt Coffee. There is a layers of buttery salted cream on top of cold coffee sweetened with condensed milk -- biggest flavour trip ever. Julia, I am forever grateful.

 

Next time I want to try salted green or passion fruit tea!

 

It was a fun day!