ven to 140\u00b0C.
For creme brulee, combine cream,
ver medium heat and cook for 10-15 mins, or until
Make the salted caramel: In a heavy-bottomed saucepan,
b>for 25-30 minutes.
Completely cool brownies in pan. Pour caramel
For the Caramel: Heat the sugar in a
Vanilla Ice Cream with Salted Caramel Swirl:
In a mixing
arge air pockets.
Bake for 70 minutes at 160\u00b0C
For The Cake: Preheat oven to
owl with plastic wrap. Refrigerate for 1 hour.
Preheat oven
o 350 degrees F.
For the crust, whisk to combine
ake with half of the Salted Caramel Glaze. If desired, sprinkle with
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Place dates and almond milk in a blender; blend until a creamy paste forms, about 2 minutes. Add sea salt.
Place oats and pecans in the bowl of a food processor; pulse until it resembles coarse flour. Mix in mashed bananas and swirl salted caramel into the dough. Drop large spoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until golden, about 20 minutes.
For the pie:
In
aker:
Prepare espresso. Place caramel sauce, cocoa powder and sea
t cook over medium heat for 3 minutes. Do not open
t 50 percent power level for 40 seconds. Note that chocolate
here all of the sticky caramel gathers as the cake bakes
For salted caramel sauce:
Bring sugar and
For caramel pecans, line a baking pan
ins. Cool.
Meanwhile, for the caramel filling, cook all ingredients in