I have been having a lot of fun with vegan caramel variations lately and it only made sense to apply that to granola. The result was predictably amazing! I love this straight up as a snack, or in parfaits, or as cereal with almond milk. The easy recipe is below:
A vegan cheesecake with three layers made of chocolate, coffee and vanilla flavored fillings, an oreo crust and a caramel sauce topping! This cake merges so many of my favorite flavors and the caramel sauce is the best I came up with so far.
This is made for a very special occasion as it is my love’s birthday today, so I am totally OK spending some extra time in the kitchen and allowing some indulgences like the oreo crust 🙂 There is still no baking, and it is still a very easy recipe for such an amazing treat, but there is still some prep and repeated trips to the freezer. The full recipe is below:
Zero to glorious in 15 minutes! This is so easy to prepare and so much fun to have available in the freezer for whenever the dessert craving calls. No refined sugars, #nobake, #glutenfree, #vegan, and incredibly delicious. The “caramel” filling here has a pretty convincing flavor with delightful tahini and peanut butter tones, and a relatively thicker consistency. The crust is basically made up of nuts and raisins because I am in love with that texture and taste. Here is the recipe: