Recipe for Chocolate Caramel Apples - instadessert

Ingredients

Apples

Directions

Recipe for Apple and Carmel Coffee Cake - instadessert

Ingredients

1 1/2 cup whole wheat pastry flour
2 teaspoons of aluminum free baking powder
1/2 cup olive oil, or 1/4 apple sauce and 1/4 olive oil
1/3 cup unrefined sugar, more if you like
2 eggs, I always use organic
2/3 cups Greek plain yogurt
2 teaspoons of vanilla extract
3 organic apples, sliced thin, any type of apples you prefer really
1/4 - 1/3 cup home made caramel sauce, I probably used about 1/4 cup

Strudel topping:
1 cup whole wheat pastry flour
1/2 cup chopped walnuts, you can also use pecans
1/3 cup coconut oil, you can also use olive oil
1/2 cup unrefined sugar
2 teaspoons cinnamon


Directions

Recipe for Chewy Caramel Slice - instadessert

Ingredients

Base
1 cup cashews
1 1/2 cups almonds
5 tbsp cashew butter
1/2 cup honey

Filling
1/2 cup tahini
1/2 cup cashew butter
3/4 cup honey
2 tbsp melted coconut oil
5 tbsp coconut flour
Pinch of salt

Topping
2 tbsp melted coconut oil
4 tbsp cacao powder

Directions

Recipe for Vegan Salted Caramel Cupcakes - instadessert

Ingredients 

for the cupcakes 

1 1/2 cup whole wheat flour

1 cup raw agave nectar 

1 tsp baking soda

1/2 tsp salt

3/4 cup unsweetened original almond milk

1/2 cup coconut oil

2 tbsp apple cider vinegar

1 tbsp pure vanilla extract

Ingredients for the frosting

1/4 cup vegan margarine

1/8 cup unsweetened original almond milk

1/8 tsp salt

3/4 tsp pure vanilla extract

1 1/2 cup powdered sugar

Direction

Preheat the oven to 350 degrees and line a 12-cup tin (or two 6-cup tins) with paper liners.

In a large bowl, add the flour, agave, baking soda and salt and mix to combine. In a smaller bowl, whisk together the almond milk, oil, vinegar and vanilla. Pour the wet ingredients into the dry ingredients and stir gently until just combined, taking care not to overwork the batter.

Fill the cupcake liners with batter until about two-thirds full. Be careful not to over-fill the tins. Place in the oven and bake for about 20 minutes or until a toothpick inserted in a cupcake comes out dry. Remove the tin and let cool on a wire rack.

Meanwhile, it's time to make the frosting. In a medium saucepan over medium-low heat, melt the vegan margarine. Add the agave, almond milk and salt. Whisk together, and allow it to come to a high simmer. Reduce heat to low and let the mixture simmer for three to four minutes, then remove from heat. Add the vanilla, stir, and pour into a large mixing bowl. Let it cool to room temperature.

When the caramel mixture has cooled, it's time to add the sugar. Using a mixer on low speed, slowly add in the powdered sugar a little at a time. Continue to add powdered sugar until the frosting is at the desired thickness. It should be thick enough that a dollop placed on a plate holds it shape without spreading out too much. Using a pastry bag (or a butter knife) frost the cupcakes.