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Tag: caramel

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Banana Fosters Cheesecake

Banana Fosters Cheesecake

Banana Fosters Cheesecake

One of my many favorite childhood desserts was banana fosters. I think it had to do with the live fire show you would sometimes get at your dinner table. This version is paired with a simple no-bake cheesecake, which in my opinion, is the best combo ever! 

Banana Fosters Cheesecake

Yield 8

Ingredients

Crust:

2 cups rolled oats

1 cup all-purpose organic flour

2/3 cups light brown sugar

1 tsp. Himalayan Fine Pink Salt

1/2 cup finely chopped walnuts, optional

Filling:

3 cups cashews, soaked overnight

1/2 cup + 2 Tbsp. filtered water

1/2 cup + 2 Tbsp. maple syrup

1/2 cup coconut oil

4 Tbsp. lemon juice

1 tsp. vanilla extract

Banana Foster Topping:

3 to 4 ripened bananas, sliced

1/2 cup vegan butter

1-1/3 cup light brown sugar

1/2 cup dark rum

1/2 tsp. ground cinnamon

2-1/2 tsp. vanilla extract

Pinch of Himalayan Salt

Sprinkle of cinnamon, optional

Banana Fosters Cheesecake

Directions

  1. Preheat oven to 375 degrees F.
  2. In a food processor, add the crust ingredients and process until it starts to form a sticky-like dough. Once clumped together, transfer to your springform pan and press it down evenly.
  3. Bake for 14 to 18 minutes or until crust is lightly brown. Set aside to cool.
  4. In a blender, take your soaked cashew, water, maple syrup, coconut oil, lemon juice, and vanilla and blend until very smooth.
  5. Pour mixture on top of the almond crust and smooth down with back of a spatula. Place back into the freezer to set fully, about 5-7 hours (best results overnight).
  6. Allow cheesecake to thaw at room temperature for at least 20-30 minutes before serving.
  7. In the meantime, add your butter, cinnamon, and brown sugar to a skillet. Melt until bubbly, add the bananas. Carefully, add the rum and light with a lighter. Allow alcohol to cook off (will take about 30 seconds) before adding vanilla and salt.
  8. Remove the cheesecake from springform pan and top with hot banana fosters sauce.

 

Chef’s tip: Add 1/2 cup chopped walnuts before flambéing the banana mixture.

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Mini Cheesecake with Raw Caramel Sauce

Mini Cheesecake with Raw Caramel Sauce

Mini Cheesecake with Raw Caramel Sauce

Velvety smooth, this no-bake mini cheesecake is perfect for the holiday season! You can share them by slicing little bite size pieces or take it one step further and coat completely in melted chocolate- Yummm! What makes this cheesecake better than the others you may be wondering. The secret is in the crust, I used @simplemills pecan cookies which give this cheesecake the simple touch it needed.

Mini Cheesecake with Raw Caramel Sauce

Yield 4

Ingredients

Crust:

1/2 box Simple Mills Pecan Cookies, crushed

1/4 cup pecans

4 to 5 Medjool dates, pitted

Pinch of Vitacost Himalayan Fine Pink Salt

Filling:

1-1/2 cups cashews, soaked overnight

1/4 cup + 1 Tbsp. filtered water

1/4 cup + 1 Tbsp. maple syrup

1/4 cup coconut oil

2 Tbsp. lemon juice

1/2 tsp. vanilla extract

Caramel:

8 to 9 Medjool dates, pitted

1/4 cup coconut milk

1 tsp. vanilla extract

Pinch of Himalayan Salt

Directions

  1. In a blender or food processor, combine the caramel ingredients and blend until smooth. Place in the fridge and set aside.
  2. Line the bottom of 4 round ramekins with cling-wrap. Set aside for later.
  3. In a food processor, add the crust ingredients and process until it starts to form a sticky-like dough. Once clumped together, transfer to your ramekins and press it down evenly. Place in the freezer to set for 30 minutes.
  4. In a blender, take your soaked cashew, water, maple syrup, coconut oil, lemon juice, and vanilla and blend until very smooth.
  5. Pour mixture on top of the almond crust and smooth down with back of a spatula. Place back into the freezer to set fully, about 5-7 hours (best results overnight).
  6. Allow mini cheesecakes to thaw at room temperature for at least 20-30 minutes before serving.
  7. Remove from ramekins and serve with caramel drizzled on top.

 

Chef’s tip: Swirl pumpkin purée into the batter once poured.

Other recipes

Pumpkin Cheesecake Bar

No-Bake Pumpkin Cheesecake Bar

Pumpkin Roll

Rhino’s Pumpkin Roll

Pumpkin Spice Oatmeal Cookies 

Pumpkin Spice Oatmeal Cookies 

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Caramel Sauce

Caramel

Caramel

This sticky pot of goodness is a great version if you are looking for less sugar and more caramel. Although it is still comprised of sugar, you are not going to be overwhelmed by the sugar, as most caramels can have. This homemade caramel is great for dunking apples or even making a caramel peanut brittle, the options are endless.

Yields 1 large mason jar

Ingredients

1 cup butter

1-1/4 cups brown sugar + 1/4 cup water (DIY light corn syrup)

2 cup Vitacost brown sugar

2 tsp. vanilla extract

14 oz. condensed “milk”

Directions

  1. Add all ingredients into medium sauce pan and bring to a boil on medium-high heat. Make sure to constantly stir until 20-25 minutes have passed or temperature reaches 245 degrees F (soft ball stage). 
  2. Remove from heat and allow to cool before adding the vanilla. Store in and mix. Allow caramel to cool.
  3. Pour into mason jar or air tight container and store for up to 1 week in refrigerator.

Chef’s tip: Make sure that you do not go over 245 degrees F or you will have a caramel that will crack.

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Dark Chocolate Bark with Pistachio and Cranberries

Holiday treats are always the best! Gooey caramel sauce being dribbled over gluten-free matzo squares and baked until bubbly and thick. And if that does not get your attention, wait until you smear the chocolate chips over the entire sheet, until its fully covered and completely melted. Only to heavily sprinkle the pistachio and homemade cranberries on top, with a dash of rock salt. Put this plate down at any party you go to and just watch as you see how quickly it goes!

Yields 20 pieces

Ingredients 

Bark:

2-1/2 sheets of gluten-free Matzo

1 cup organic sugar

1 cup Earth’s Balance Vegan Buttery Sticks

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup homemade dried cranberries 

8 oz. Vitacost Semi-Sweet Chocolate Mini-Chip

1/2 cup Vitacost Organic Roasted Salted Pistachios, de-shelled and chopped 

1/2 tsp. coarse sea salt 

Caramel: 

1 cup organic sugar

1 cup Earth’s Balance Vegan Buttery Sticks

Directions 

  1. Set oven to 350 degrees F.
  2. Line a baking sheet with parchment paper and lay Matzo flat and set aside. 
  3. In a sauce pan, combine sugar and butter on medium heat. Once the sugar has fully melted, turn heat to high and boil until brown in color or pulling away from the sides of the pot. 
  4. Add the Himalayan Pink salt to the caramel, pouring the mixture directly into the Matzo.
  5. Bake for 10 minutes until caramel is a nice dark amber color. 
  6. Remove from oven and swiftly pour chocolate chips onto the top of the hot brittle. With a spatula, carefully spread the chocolate evenly over the entire top. 
  7. Sprinkle with chopped pistachio, homemade dried cherries, and coarse sea salt. Allow chocolate to set in fridge for 1 hour and caramel to harden before cutting and serving. 

Chef’s tip: Be creative with this dessert and add different nuts or fruit to the top of your liking. Shredded coconut flakes would be a great addition to this. 

For the recipe I was inspired by, please visit it here.

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Caramel Apples 

Caramel Apple

Breakfast Oats with Strawberries and Coconut

After picking apples at a fruit farm, what are you going to do with them? In this recipe, you can take those apples and make an amazing dairy-free caramel that will bring you back to those childhood memories of fall as a kid. This is a great recipe to make with your young ones during the holiday season, so please feel free to give it a try! You and your kids will be so happy with how these come out.

Caramel Apple

Caramel Apple

Yields 12 servings

Ingredients

12 apples

1 cup Earth Balance Vegan Buttery Stick

1-1/4 cups Vitacost brown sugar + 1/4 cup water

2 cup Vitacost brown sugar

2 tsp. vanilla extract

14 oz. condensed “milk”

Directions 

  1. In your sink, allow apples to soak in hot water for 5 minutes to remove the wax. This will help the caramel stick to the apple better. Use a wash cloth to wipe and remove any wax residue as well. 
  2. Place popsicle sticks into apples and place into the freezer for 1 hour. This will also allow the caramel to stick to the apples better.
  3. In a sauce pan, add all ingredients and bring to a boil on medium-high heat. Make sure to constantly stir until 20-25 minutes have passed or temperature reaches 245 degrees F (soft ball stage).
  4. Remove from heat and and allow to cool slightly before adding the vanilla extract. Allow caramel to cool to thicken. 
  5. Remove apples and dunk the frozen apple into the caramel sauce and then immediately into the chopped peanuts. Be sure to carefully press into the caramel to stick.
  6. Place apples onto a lined baking sheet with parchment paper (lightly greased with butter) to prevent sticking. Put into the fridge for an hour to allow caramel to set. 

 

Chef’s tip: To test the caramel, drop a tiny amount into a glass filled with water. If it forms a hard ball, it is ready. Caramel can differ from person to person so this is a neat way to check!