Have you ever made a recipe simply because you like the way it sounds?
Coffee Caramel Crunch. Birthed into being because I like the alliteration.
But maybe you aren’t that superficial (you probably don’t judge a book by its cover, either). You gaze beyond a recipe title to assess the ingredients, the instructions, the do-ability. Once you peek behind the curtain, you’ll discover that this recipe is both nutritious and easy to make (only 5 ingredients!) – though there are a few smoke and mirrors, namely:
- The Coffee. I don’t drink coffee, yet have developed a passion for the bitterness of dandelion root-based herbal coffee replacements. (Does this mean I am, in fact, nurturing a love of coffee?). So perhaps I should call this recipe coffee-free caramel crunch – but I won’t. You know, because of the alliteration thing.
- The Caramel. Medjool dates have a chewy texture and caramel-like flavour, along with energy-boosting B vitamins and fibre (the stuff great for pooping). While you could make a date-based caramel, simply chopping up a few Medjools is a credible stand-in. Trust me.
- The Crunch. Cacao nibs are legit crunchy. No lies here.
Some of you might recall last summer’s feature, Ice Cream Friday, where I shared a dairy-free ice cream recipe every week during June, July and August. I briefly flirted with celebrating Ice Cream Fridays again this year – except I remembered that churning ice cream for three months meant I ate lots of ice cream every week for three months. (I mean, c’mon, I was saving the stuff from horrid freezer burn. I had to.)
And considering I am regularly mistaken for a pregnant lady – it’s true, sadly – I figured bucketsful of ice cream were not the best solution for my girdle region.
Of course, this doesn’t mean our summer will be bereft of vegan, dairy-free ice cream. So enjoy this coffee caramel crunch and I will too – maybe while wearing Spanx?
- 2 cups coconut milk (1 can)
- ¼ cup Dandy Blend
- ¼ cup maple syrup
- 3-4 Medjool dates, finely chopped
- ¼ cup cacao nibs
- In a blender (or using a whisk), mix the coconut milk, Dandy Blend and maple syrup.
- Freeze the mixture according to your ice cream maker's instructions. In the last few minutes of freezing, add the chopped dates and cacao nibs.