Recettes

Irresistibly Gooey Vegan Caramel Stuffed Cookies Recipe

If you’re looking for the ultimate indulgent vegan treat, these Vegan Caramel Stuffed Cookies are about to become your new obsession. Imagine warm, soft, chewy cookies with golden edges and a luscious, gooey caramel center... all completely dairy-free! The secret? Nature’s Charm Salted Coconut Caramel Sauce, a rich and creamy vegan caramel made from premium coconut milk that delivers the perfect balance of sweetness and salt. Whether you’re baking for a cozy weekend treat, a holiday dessert, or simply to satisfy your sweet tooth, these vegan caramel cookies are guaranteed to impress. They’re easy to make, melt-in-your-mouth delicious, and made with simple plant-based ingredients. No dairy, no eggs, no compromise on flavor. In this recipe, we’ll show you how to create soft vegan cookies stuffed with gooey salted caramel, plus tips on how to get that perfect molten center every time. Get ready to experience vegan baking bliss with Nature’s Charm Salted Coconut Caramel Sauce, the ultimate vegan caramel upgrade for all your desserts. Makes 8-10 cookies. Ingredients You'll Need: 110g vegan butter/margarine  55g of golden caster sugar  62g of light brown sugar 1 teaspoon of vanilla bean paste (or extract) 1/2 teaspoon of baking soda 1/2 teaspoon of baking powder  3 tablespoons of aquafaba (chickpea brine) 180g of plain flour Nature’s Charm Salted Coconut Caramel Sauce Instructions: Preheat your oven to 180c and line a baking tray with greaseproof paper. In a large mixing bowl, cream together the butter and sugars.  Add in the vanilla paste/extract, bicarbonate of soda, baking powder and aquafaba. Mix together until combined. Lastly, sift in the flour and mix until a dough if formed. Roll around 50g of mixture into balls, flatten the middle, add in some caramel sauce and pinch the cookie dough together to seal it in, then place onto the lined baking tray. Repeat for all of the cookies.  Pop the cookie into the fridge for around 35 minutes. After 40 minutes, immediately place them into the oven and bake for 14 minutes or until golden in colour. Once baked, remove them from the oven and allow them to cool. As they cool, they will crisp off. Feel free to drizzle more caramel sauce and add a pinch of sea salt when serving. Store in a sealed container and enjoy within a few days. Source: Nature's Charm

Banoffee Salted Caramel Parfait Recipe

Indulge in the decadent layers of this Vegan Banoffee Salted Caramel Parfait—a dreamy, plant-based twist on the classic British dessert. With luscious dairy-free cream, sweet ripe bananas, and a rich date-based salted caramel, this parfait is the perfect balance of creamy, sweet, and salty. Whether you're treating guests or satisfying your own sweet tooth, this no-bake dessert is easy to assemble and irresistibly delicious. Every spoonful delivers a comforting yet elegant flavor that proves you don’t need dairy to create something truly indulgent. Ingredients You'll Need: Salted Date Caramel Sauce (recipe follows) or Nature's Charm Salted Coconut Caramel Sauce 1/2 cup Tofutti Better Than Sour Cream 1 cup Violife Heavy Whipping Cream Optional: 1 to 2 tablespoons powdered sugar 2 bananas, sliced about 1/4-inch thick or less Garnish: non-dairy chocolate chips or chocolate curls Instructions: Make caramel sauce and set aside. In medium bowl, make crème fraiche by whisking together Tofutti Better Than Sour Cream, 1/2 cup non-dairy whipped topping, and optional powdered sugar. Divide caramel among bottoms of 4 glasses. Top with 1/4 banana slices, 1/4 crème fraiche, and 1/4 remaining non-dairy whipped topping. Sprinkle with chocolate chips and serve immediately or reserve garnish, cover and refrigerate, and garnish just before serving. Note: if your glass is narrow, you may be able to make two layers of caramel, bananas, and crème fraiche before topping and garnishing. Salted Date Caramel Sauce Ingredients You'll Need: 1 cup large dates (about 12), covered with water, and simmered or microwaved for 1 to 2 minutes and then allowed to soak until very soft Approximately 2/3 cup non-dairy milk (we used regular soymilk) 2 tablespoons brown sugar Optional: 2 teaspoons coconut oil 1 teaspoon vanilla extract 1/2 teaspoon sea salt, or more to taste Instructions: Process all ingredients together in food processor, scraping down sides as necessary, until very thick and creamy. Adjust amount of soymilk to create the consistency you desire. Credit: Tofutti and The Blooming Platter.