This Bar Saves Lives Apple Cashew Cream Cups

Homemade, cinnamon vanilla bean cashew cream layered with tart green apples, crumbled This Bar Saves Lives and a “salted caramel” date drizzle on top! I made this little baby to-go and tucked it safely in the passenger seat on my way to work. Precious cargo 😉

Any flavor of @thisbar will do! Wild blueberry pistachio, dark chocolate cherry & sea salt, Madagascar vanilla honey & almond or peanut butter strawberry & sea salt. I used wild blueberry pistachio + Madagascar vanilla honey & almond. All of them are fantastic!

Cinnamon Vanilla Bean Cashew Cream
1 cup raw unsalted cashews (soaked in water over night)
1/4 cup water
2 tbsp maple syrup
1/2 tbsp cinnamon
1 tsp vanilla bean paste
pinch of salt

Directions
Drain the cashews. Pour 1/4 cup of fresh water and the rest of the ingredients into a food processor. Blend until smooth and creamy. You may need to add more water depending on the consistency you desire.

“Salted Caramel Sauce”
3 soft medjool dates
2 tbsp water
pinch of salt

Directions
Blend in a food possessor or mash with the back of a fork (whatever is easiest for you) until smooth. Strain sauce through a mesh sieve to remove any hard bits of date.

Crumble up your This Bars and layer it up! If you want to learn more about This Bar Saves Lives check out my post or head over to their website! Their Non-GMO, gluten free, fair trade, bee friendly snacks will make your tummy happy and also provide food for children in need all over the world. We eat together!

Vanilla Bourbon Pumpkin Pie

The silkiest pumpkin pie you will ever eat. That bit of bourbon gives it a sultry edge – helping cut through the sweetness and highlight caramelly nutmeg flavors. This is not your Grandma’s pumpkin pie…

Ingredients
Store bought piecrust (or if you are feeling extra zealous –> pie crust recipe)
2 (15oz) cans of pumpkin puree
1 cup brown sugar + 1 tbsp extra for crust
¼ cup white sugar
½ tsp salt
4 tbsp unsalted butter (melted)
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup sour cream
3 eggs
2 egg yolks
2 tbsp Bourbon
1 tsp vanilla extract

Directions
-Oven 350 degrees F.
-Bake piecrust first. Make a few slits in the middle of the pie dish, so the crust doesn’t bubble when baking. Follow making instructions for store bought pie crust.
-Sprinkle the bottom of the pie crust with 1 tbsp of brown sugar. This will turn into a sweet nougaty layer when is bakes with the pumpkin filling.
-In a food prossecor, blend all ingredients together until smooth.
-Pour the bourbon pumpkin pie mixture into the cooled pie crust. Bake until edges are firm but center still jiggles slightly, about 45 minutes. Don’t overbake or the pie will start to crack on top.
-Let pie cool before serving

For added excitement top with…

Bourbon Whipped Cream
1 cup heavy cream
1 tablespoon bourbon
1 tablespoon powdered sugar
1/4 teaspoon vanilla extract
* Beat with an electric mixer until soft peaks form

Vanilla Bean Coconut Bliss Balls

These were gone as fast as I made them! Vanilla bean coconutty bliss balls. Smooth, sweet bites of tropical summer! They’re dairy free + paleo and vegan friendly too! Throw all the ingredients in a food processor. Pulse until thick and creamy. Roll into spoonful-sized balls and top with extra shredded coconut. Serve at room temp or slightly chilled.

Ingredients:
1/2 cup shredded coconut
1/4 cup melted coconut butter (not coconut oil…there is a big difference)
1/4 cup hemp mylk
1 tbsp maple syrup
1 tbsp coconut flour
1 tsp vanilla bean paste
*Throw all ingredients into a food processor and blend until smooth and combined. Set aside.

Spiced Pineapple & Citrus Vanilla Bean Swizzle

I’m having the best time creating drinks in the kitchen. It’s date night for Dan and me…so I’m thinking two of these on the porch will be a good start, then off to Disneyland with some friends! The wonderful people at Powell & Mahoney partnered-up with me for a few drink creations! I give you the Spiced Pineapple & Citrus Vanilla Bean Swizzle… tropical, dreamy and refreshing.

1 cup fresh pineapple
1/2 cup P&M lemon sour
1 tsp vanilla bean paste
1/8 tsp grated nutmeg
1/2 cup white rum
1/4 cup cream of coconut
*Shake and pour over crushed ice
+ insert green pineapple stems for added ooh-aww effect 😉

Tarte Tatin in Vanilla Bean Custard Sauce {French Caramel Apple Tart}

Tarte Tatin, the famed French caramel apple tart is a classic. No matter how perfect or imperfect it looks on the plate, a tarte tatin will taste heavenly. Pastry dough is placed over the top of caramelized apples and then baked in the oven. The tart is then inverted to reveal the buttery caramel soaked apples in all their glory. It is especially delicious served with scoops of ice cream or my vanilla bean custard sauce.

Tarte Tatin

Ingredients:

10 green apples (peeled)

1 9-inch pie crust dough (or store bought if you’re lazy like me)

1 stick butter

1 cup sugar

1/8 teaspoon salt

1 teaspoon vanilla bean paste (optional)

Directions:

Peel, cut (in half) and core apples. Set aside.

In a 9-inch saucepan (with metal handle), melt butter and stir in sugar, salt and vanilla bean paste. Stir continuously with a wooden spoon. The sugar will melt and start to form a caramel sauce. It’s OK if there is a layer of butter floating on top. Don’t worry – it’s not a dig deal.

Once the caramel has turned a light brown color, lower the flame to a simmer and carefully place all the apples in the saucepan. Make sure to evenly coat the apples with the caramel. Let the apples simmer for 10 minutes or so – stir occasionally.

Fun part. Use two forks to stack the apples on their sides (as if they were piggy backing each other – see picture). Make sure to fill your entire pan. Place a few apples in the center to fill the hole.

Place the 9 inch pie crust over the top of the apples and tuck the edges in.

Place in a 400 degree oven on the top rack and bake for 20 minutes or until the crust is golden brown. Be sure to place a tray on the rack below to catch any juices that may boil over.

Take the tarte tatin out of the oven and wait for it to cool before flipping. Place a plate over the top of the saucepan and flip it quickly to avoid any sugary juices from dripping out.

Drizzle with vanilla bean custard sauce.

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While the tart is cooling, you can prepare the custard sauce.

Vanilla Bean Custard Sauce

Ingredients:

2 cups whipping cream

1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)

4 large egg yolks

6 tablespoons sugar

Directions:

Place whipping cream in a saucepan. Stir in 1 teaspoon of vanilla bean paste. Bring cream to simmer. Whisk egg yolks and sugar in a metal bowl to blend. Whisk in hot cream. Return mixture to saucepan and stir over medium-low heat until custard thickens. About 5 minutes. Do not boil or scald the sauce. Cover and refrigerate custard sauce until cold, about 3 hours.

(This can be prepared 1 day ahead if desired. Keep refrigerated.)