Everyone needs a little sugar now and again. These “cleaner-than-average” caramels can be finished with melted Vega Maca Chocolate and some coarse Himalayan sea salt and you’ve got yourself one very special treat!

Makes: 64 caramels, depending on size
*Warning – Use caution when working with hot sugar

Ingredients:

• 1 tsp. coconut oil
• 1 ½ cups canned coconut milk, thick cream only
• 2/3 cup pumpkin purée
• ½ tsp. each nutmeg, cinnamon, and ground ginger
• 2 cups raw, evaporated cane sugar*
• ½ cup agave
• ½ cup maple syrup
• ¼ cup water
• 4 Tbsp. coconut oil
• ½ lemon, juiced
• ¾ tsp. coarse salt (sea salt, fleur de sel, or Himalayan pink salt)
• Optional: 2 Vega Maca Chocolate bars, melted

Instructions:

1. Line the bottom and sides of an 8-inch square pan (or a cookie sheet) with parchment paper. Using 1 teaspoon of coconut oil, grease the parchment paper thoroughly.
2. In a saucepan, combine coconut milk, pumpkin and spices. Get mixture warm, but not boiling.
3. In a second heavy-bottomed pan, with sides at least 4 inches high, combine sugar, agave, maple syrup, and water. Stir until the sugars are melted. Then let it boil until it reaches 244 degrees on a candy thermometer.
4. Slowly and carefully pour cream mixture into sugar. Slowly bring mixture to 240°F on a candy thermometer (this can take a while). Don’t leave the kitchen—keep a close eye on the pot. Stir constantly.
5. As soon as the mixture reaches 240°F pull it off the heat and stir in coconut oil and lemon juice. Mix vigorously so the coconut oil is fully incorporated.
6. Pour mixture onto lined pan. Let cool 30 minutes and sprinkle with salt. Let caramels fully set at least 2 more hours before using a hot knife to cut them into 1 inch squares and wrapping them with waxed paper.
7. Optional: If using Vega Maca Chocolate, let caramels set completely before drizzling with chocolate and top with salt after.

* Coconut sugar will not work as a substitute in this recipe. Trust us—we tried!

Today is a cooking day :)
Along with simply salted cashews and teriyaki cashews I also tried a new recipe for a cross between Sloppy Sams (a vegetarian Sloppy Joe's) and chili.  Turned out yummy too!


3 C mixed beans (soaked over night and pre-cooked - I used chick peas and black beans)
2 small onions - diced
5 medium cloves garlic - diced
5.5 oz tomato paste
28 oz dice tomatoes (canned 'cuz I was lazy today!)
1 C ketchup
2 tsp dried mustard (you can use less)
1-3 TBSP molasses (choose Barbados or black strap for the best nutrients)
2 dashes of Worcester sauce
Sprinkle of Himalayan salt
Sprinkle of crushed black pepper

I fried up the onions and garlic in some olive oil before throwing everything into the slow cooker for the day.  

Serve over buns.  

As promised here's my recipe for this tasty and not so over the top crumble :)  
I never really follow a recipe exactly as I find it - but here's what we did this time - and it's awesome :)

In the dish you're going to bake in:
Mix well:  
1 C Organic Raw Cane Sugar
1 TBSP Gluten Free Baking Mix (I use Pamela's GF Pancake & Baking mix)
1 Free Range Organic Egg
1 tsp Chemical Free Apple Pie Spice Mix

Add 6 Cups mixed berries & apple chunks.  (This time we used a mixed berry blend, plus some extra raspberries and a very large sweet apple & 2 TBSP of Chia Seeds.)  Coat the fruit with the sugar mix.   

In a separate bowl:  
Mush together with a fork and your hands:
1 C Organic Butter
2 C Organic Quick Rolled Oats
2 C Gluten Free Baking Mix
1 C Organic Raw Cane Sugar
1/2 tsp All-Natural Baking Powder
1/2 tsp All-Natural Baking Soda
2 TBSP Chia Seeds


Spread the crisp mix over the berry mix.
Bake at 350 degrees for 45 minutes - let it cool before you eat it - but not too much, you want the vanilla coconut ice cream to melt when you serve it!