Salted Caramel Infused with Chai Tea

Delicious caramel free of refined sugars, butter and health concerning ingredients? Ummm yes please! Creamy and sweet, with a hint of saltiness paired with the subtle chai tea flavors make this caramel sauce a winner in my sweet indulgences lately. Not only that, but it is (almost) raw, vegan and super quick to make!

I’ve had this caramel in some almond milk for a sweet drink, on top of homemade ice cream, with strawberries dipped in it, but mostly just out of the jar with a spoon.

This sauce was an accident. I had set out to make some chocolate creation. After putting the dates, mesquite and coconut oil in the blender, I realized that I was out of cacao powder (gasp!!!) How did I let that happen?? AND I was out of almond milk. I was sipping on some chai while I was making this, so I figured I would use that to get the blender going. After tasting it I quickly recovered form my chocolateless upset. It was delicious. Salt came to mind very quickly and in a matter of seconds the blender was going again to create this beautiful concoction that I have made a few times already.

While I am proud of my creation, I must admit, it’s hard to screw up when using such wholesome and delicious ingredients.

FullSizeRender-65

Ingredients:

  • 1/4 cup Coconut oil
  • 10 soft Medjool Dates (approx 1 cup)
  • 1 tsp mesquite
  • 1/4 tsp salt (more or less to taste)
  • 1/4 cup chai tea (more or less depending on the consistency you like)

Steps:

  • boil some water and pour over chai tea, let steep for 5 minutes and strain
  • add all ingredients to blender and blend on high until a nice and smooth texture is acheived
  • store in an airtight container int he fridge for at leaf a week (maybe more?)

Note: Depending on the ingredients and how things got mixed, the caramel may or may not harden while in the fridge. The first time I made it it got hard in the fridge but quickly soften when put in some warm water. The second time it kept it’s creamy texture but I needed to put it in some walt water to be able to pour it over ice cream. No matter the texture though, it will become liquid again when warm and it will always taste delicious 🙂

Vegan Coconut Date Ice Cream

Home made ice cream is simply awesome. The kids feel like they are getting a treat (which they are, even if it’s “healthy”), I get to choose exactly what goes in it, and it is cheaper than the store bought kind. It’s an all around win! I really love the simplicity of coconut ice cream. Coconut flavored things is kind like the vanilla of the raw food world. Simple, elegant, non pretentious. I spruced it up by putting some date pieces in it to imitate chunks of caramel. It worked 🙂 And then toasting some coconut pieces to really bring depth to the coconut cream. It was so delicious!! IMG_1578

Ingredients:

  • 1 cup soaked cashews
  • 1/4 cup almond milk or liquid of joice
  • 1 cup coconut cream (from the can, the cream on top)
  • 1/2 cup coconut nectar (Plus extra to drizzle on top)
  • 1/2 tsp vanilla powder
  • 1/3 cup coconut shreds
  • 1/4 cup date pieces

Steps:

  • put everything but coconut shreds and date pieces in blender and blend on high until creamy
  • add the coconut shreds and date pieces and continue blending until well incorporated but not broken down.
  • if using an ice cream maker, follow those directions
  • if not, then place in a shallow dish and freeze overnight,
  • take it out about 10-15 minutes before eating and scoop it in to your bowls
  • top with what ever makes you happy!

For the toasted coconut I just threw a handful of coconut pieces in a skillet and heat it up until they started to turn lightly brown, maybe 5 minutes? Easy!!

Cherry Cacao Fudge Balls

Can these all too familiar raw fudge balls ever be over done? I am not being very inventive here in sharing this recipe but these little tasty nuggets are so simple to make and bring me so much joy that I just had to share yet another recipe with you guys. Plus, this was my daughter and I’s Valentines Day kitchen project. She was the one who had the idea of making these. So we turned the popular little ball into a labor of Love at our house.

These are a great project to do with kids. My 6 year old daughter got her own little food processor for christmas and enjoys throwing all kinds of stuff in there and making her own concoctions. So she made her own balls (pictured here). She had the most fun rolling them and licking the sticky stuff off her hands afterwards 🙂

IMG_2100

Ingredients:

  • 1 cup  raw walnuts
  • 1 cup pitted medjool dates
  • 1/4 cup dried cherries
  • 1/4 cup raw cacao powder
  • dash of salt

Steps:

  • put everything but cherries in food processor and combine until everything is broken down
  • add cherries and keep processing until a ball is formed
  • roll into little balls of desired size
  • roll in coating of choice
  • keep in fridge

We combined 2TBS  freeze dried raspberries and 1TBS shredded coconut in a blender and pulsed to break down. That was one of the coatings. The other one is the same but replace the raspberries for blueberries. And lastly just plain raw cacao powder.

My daughters one’s are the blueish one’s. There is no recipe as she doesn’t write things down as she makes them 😉 But I know that she put freeze dried blueberries and cranberries as hemp seeds in hers.