Raw Vegan Salted Caramel Cheesecake

Prep time: 45 minutes
Yield: 12 servings

For the crust:
1 cup macadamia nuts
1/2 cup pitted medjool dates
1 cup dried coconut

For the filling:
3 cups raw cashews, soaked overnight, drained and rinsed
3/4 cup water
3/4 cup maple syrup
1/2 cup coconut oil, melted
1/4 cup lemon juice
1 teaspoon vanilla extract

For the topping:
11-12 ounces Bloom Salted Coconut Caramel, gently warmed
Sea salt

Spray an 8 inch round springform pan with non-stick spray and line the bottom with parchment paper. Set aside.

Add the macadamia nuts, pitted dates and dried coconut to the food processor and process until it starts to form into a sticky dough. It will start off crumbly, keep going until it starts to clump together in sticky clumps. Transfer to the springform pan and smooth it down into a pie crust. Use the back of a spoon to press it down into a neat flat layer. Place into the freezer to set.

Take your soaked and rinsed cashew nuts and place them into the blender jug. Add the water, maple syrup, melted coconut oil, lemon juice and vanilla extract and then blend everything together until very smooth. Pour this over the macadamia crust and smooth down with the back of a spoon. Return to the freezer to set completely – about 4-6 hours.

When the cheesecake has completely set, remove it from the springform pan and put it onto a cake stand to do your topping.

Spread Bloom Salted Coconut Caramel sauce out over the top of the cheesecake, working quickly, as the sauce thickens when in contact with the cold cheesecake.

Decorate the cheesecake with sprinkles of sea salt.

Allow the cheesecake to thaw at room temperature for at least 30 minutes before serving.

Once the cheesecake is thawed, keep it stored in the refrigerator.

Chili Caramel Brownies

Prep Time: 45 minutes
Yield: 12 brownies

1 1/4 cups unsalted butter
1 1/2 cups sugar
4 large eggs
1 tablespoon vanilla extract
1/2 teaspoon sea salt
1 cup cocoa powder
2 cups all-purpose flour
11-12 ounces Bloom Ancho Chili Coconut Caramel, gently warmed
8 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees F. Spray a 9” X 13” baking dish with nonstick spray.

In a mixing bowl using a hand mixer or in the mixing bowl of a stand mixer, cream together butter and sugar until it’s nice and light.

Mix in eggs one at a time into the creamed butter and sugar. Then add vanilla and salt and continue to mix.

Add in cocoa powder. Then add flour and mix until just combined. Try not to overmix the batter at this point.

Scoop batter into baking dish and spread out evenly with a flat spatula. Drizzle Bloom Ancho Chili Coconut Caramel over the brownie batter and sprinkle brownies very liberally with chocolate chips.

Bake brownies at for 25-30 minutes until the center is just set. A toothpick should slide out clean.

Sprinkle brownies liberally with coarse sea salt when they come out of the oven. Let brownies cool for 15 minutes before slicing into them. Store leftovers at room temperature in an airtight container.

Grilled Chili Cinnamon Peaches

Prep time: 15 minutes
Yield: 8 servings

4 ripe peaches
Grapeseed oil
8 ounces Bloom Chili Cinnamon Coconut Caramel, gently warmed in a bowl
Pinch of salt
A few shredded mint leaves
Greek yogurt or coconut yogurt (optional)

Heat a griddle on a high heat.

Slice the peaches in half and remove the pits. Brush the cut side of the peaches lightly with grapeseed oil. Place peaches cut side-down on the griddle. Cook for 3-4 minutes on a medium heat until the peaches start to soften and griddle lines appear.

Using tongs, pick up one of the peaches and dip the cut side into the Bloom Chili Cinnamon Coconut Caramel. Place back on the griddle, cut side-down (there's no need to cook the other side). Repeat with the rest of the peaches and cook on the griddle for 1-2 minutes until the sugars caramelize. Remove from the heat and place on a serving plate.

Serve the peaches with a sprinkling of chopped mint leaves. Dollop a spoonful of Greek yogurt or coconut yogurt if desired.

Cardamom Latte

Prep time: 10 minutes
Yield: 1 cup

1 cup brewed coffee
1/2 cup milk, any variety
2 tablespoons Bloom Cardamom Coconut Caramel
Pinch of sea salt

In a small saucepan, heat milk, Bloom Cardamom Coconut Caramel sauce, and sea salt over medium heat until heated through and small bubbles form on the edge of the saucepan.

While milk is warming, pour coffee into a mug.

After milk is warmed, remove from heat. Using an immersion blender, blend on low speed until milk becomes frothy.

Pour into the coffee mug and top with foam. Serve immediately.