If you love someone you make them sticky buns. If they are your one and only you make them healthier sticky buns because you want them to *stick* around longer. These take my already delicious cinnamon roll recipe and turn it into a sticky mess of a bun. I took out all the refined sugar, replaced some of the butter with pumpkin, and covered it all with date caramel. These are still sweet, and sticky, and fragrant, and soft, and shout love. They are also great to make the night before and throw in the oven while you sit around sipping coffee. Or rush around getting ready for work and then sit together at the table for a few minutes eating a special breakfast showing your partner you love them because you took extra time to just be with them. Oh, love.
2 1/4 tsp. (8 grams) active dry yeast (one packet)
1 cup non-dairy milk
1/4 lb (1/2 cup) Earth Balance Buttery spread or sticks
1/4 pure maple syrup
1/2 tsp. salt
1/2 cup (144 grams) date caramel
1 1/2 TBL (15 grams) cinnamon
1/4 lb (1/2 cup) Earth Balance Buttery Spread or sticks
1/4 cup ( 68 grams) pumpkin puree (or more butter)
The rest of the date caramel
1 tsp cinnamon
1/4 cup Earth Balance buttery spread or sticks softened to room temperature
2 tsp bourbon (optional)
1/4 cup nondairy milk
In the bowl of your stand mixer whisk the egg replacer and water until smooth- set aside
In a small saucepan heat together the milk, Earth Balance, sugar and salt until the butter is almost melted.
Remove from heat and stir until butter is melted. Make sure this mixture is warm, not hot or it will kill the yeast.
Add 260 grams (3 cups) of the flour and yeast to the egg replacer/water mixture.
Add the warm milk mixture and mix with the paddle attachment for 2 minutes. If you don’t have a stand mixer you can do this by hand.
Switch to the dough hook add the rest of the flour and mix until the dough forms a ball and no longer sticks to the sides of the bowl. If you are measuring by cups instead of weight add the flour a half cup at a time and mix until the flour is incorporated before adding more. The dough should be firm with slight resistance when you push on it and should just stick to the sides of the bowl, but not your fingers.
Remove the dough hook and drizzle olive oil over the ball of dough, cover with a damp towel and set aside to rise for 1-2 hours.
White your dough is rising make the date caramel and filling.
For the date caramel place pitted dates in a heatproof bowl and cover with boiling water. Let them sit for about 10 minutes to soften.
Drain dates reserving the liquid.
Place dates, vanilla, sea salt, and 1/2 cup of the reserved date water in a blender or food processor and blend until smooth. If you are finishing the rolls in the morning cover and refrigerate the unused date caramel until the morning.
To make the filling cream together 1/2 cup of the date caramel, 1/2 cup Earth Balance, and cinnamon until uniformly brown. Set aside.
Once dough has doubled in size, punch it down then allow it to rest for 10 minutes.
While dough is resting combine the filling ingredients and set aside.
Place dough on a lightly floured surface and roll dough into a rectangle about 18″ by 15″.
Spread the filling mixture evenly over the dough, all the way to the edges.
Roll dough into a log and slice into buns, as large as you like. I like mine to be about 1 1/2″ thick and I usually cut between 10-12 rolls.
Place buns on a rimmed baking sheet or pan close enough to touch each other. I use my 9×13 pan. I like to line the baking sheet with parchment paper (for easier cleanup).
If baking right away: Let the the rolls rise until almost doubled in size, about and hour.
If baking the next morning: cover the rolls tightly and let them rise in the refrigerator overnight. In the morning set the on the counter as your oven preheats and proceed as usual.
Preheat oven to 350 degrees.
Bake rolls for 25-30 minutes depending on their size, until golden brown.
While the rolls are cooking combine the topping ingredients except for the walnuts, and just heat through on the stove.
When rolls are done pour the topping over the hot rolls, and sprinkle with the nuts.
I’m from the Midwest, you know, land of “hot dish” (casserole), and cookie bars. Yet, somehow I never had carmelitas until my sister-in-law made them when visiting over a year ago. I have only had them that one time, yet they stuck in my brain. This very comforting combination of caramel, chocolate, and almost and oatmeal cookie crust. I attempted one other time to make them vegan and failed miserably. I didn’t try again until recently, after I had found date caramel . This version of carmelitas are vegan, and much lower sugar than your average bar. They are still sweet, very sweet. In fact they are perfect for breakfast dessert with a cup of coffee. mmm, or mid-afternoon snack with a cup of coffee, Be right back…
Vegan Date Caramel Carmelitas
For the Oat Base and Crumble
3/4 cup butter or margarine, melted (I used Earth Balance)
1/2 cup packed coconut sugar (or brown sugar if that’s what you have)
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup whole-rolled old fashioned oats (not instant or quick cook)
1 teaspoon baking soda
For the Date Caramel
8 oz pitted medjool dates (about 2 cups)
1/4 cup coconut milk
1/4 cup water that the dates were soaking in
1 TBL bourbon (or more date water)
1 tsp pure vanilla extract
pinch of salt
3/4 cup semi-sweet chocolate chips or chunks (vegan if that’s your jam)
Preheat oven to 350F. Grease an 8×8-inch pan and set aside.
Cover dates with boiling water in a heat proof bowl or measuring cup and set aside for 10 minutes.
Combine the melted “butter”, coconut sugar, and vanilla whisking until smooth.
Add the flour, oats, baking soda, and stir until combined.
Add roughly half of the mixture to the prepared pan and smooth it to form an even layer.
Bake for 10 minutes. While it bakes make the date caramel.
7.Combine the soaked dates, coconut milk, soaking water, vanilla, and salt in a food processor and blend until smooth. This will take a few minutes and you will have to stop and scrape the sides a few times.
After the oat base has cooked for 10 minutes remove it from the oven and dollop the date caramel over the base. Smooth with a spoon or spatula to form one even layer. This is delicate work.
Sprinkle the chocolate chips over the date caramel in an even layer.
Evenly crumble reserved oatmeal-sugar mixture over the top.
Return pan to oven and bake for about 15 to 18 minutes, or until edges are lightly browned and center appears to be set.
Allow bars to cool for a few hours in the pan before slicing and serving.
These are best stored in the refrigerator and are delightful cold or at room temperature.
I know I just posted yesterday, but this is worth it, I promise. A dark chocolate vegan french toast, topped with buttery bourbon date caramel and crunchy, salted pecans. Oh man, yes you want this. All components are surprisingly easy to make, you know, if you wanted to make someone special a Sunday brunch next weekend…
4 slices bread of choice, I recommend something on the rustic side
Coconut oil for cooking -or other oil
Whisk together the aquafaba, milk, maple syrup, and vanilla in a large shallow bowl until frothy.
Add the cocoa powder and whisk until combined.
Heat a large skillet over medium low heat. I use my cast iron, other’s have recommended a non-stick skillet if you don’t have cast iron.
Dip bread into the aquafaba mixture and let it sit for about 30 seconds to soak up some deliciousness.
Add oil and swirl to coat the bottom of the pan.
Transfer bread to the hot pan (I can cook two pieces at a time in my pan), and cook until the first side is firm and starting to brown, about 3-5 minutes. Flip and cook on the second side until it is also starting to brown and has firmed up.
Serve with bourbon date caramel and chopped pecans.
Bourbon Date Caramel
1/2 cup prepared date caramel
2 TBL vegan butter ( I use Earth Balance)
1/4 cup coconut milk (full fat from a can)
1 TBL bourbon
1/2 tsp pure vanilla extract
Heat ingredients together in a small pan over low heat stirring frequently.
This perfect delightful, refined sugar free, vegan, paleo, and gluten free. This date caramel would be described as; rich, decadent, sweet, satisfying, and is made from very simple ingredients and comes together in a flash. I have been working on a few ways to use it, but highly recommend this as a start to your favorite dish featuring caramel. Pictured here it is served over sweet potato pancakes with coconut whipped cream. A dish to impress.
For my sweet potato pancakes I used this recipe, but substituted sweet potato puree for the pumpkin, and took out the spices. Your favorite pancakes would also be perfect here, or use this recipe for an guide to find your perfect pancake.
8oz (about 2 cups) dates pitted and halved
Boiling water to cover dates
2 TBL coconut milk (full fat from a can)
2-4 TBL hot water depending on how fresh and juicy your dates are
1 tsp pure vanilla extract
pinch of salt
Pour boiling water over dates, just enough to cover them. Let them sit for 10 minutes or so until soft.
Drain dates and reserve the water.
Place drained dates, coconut milk, 2 TBL of the hot water, vanilla, and salt in a food processor or blender.
Puree until smooth adding hot water a tablespoon at a time until it reaches the consistency you desire.
Pour over just about anything for a delicious treat.