This gluten-free, dairy-free/vegan cheesecake tastes like a cozy latte and a biscoff cookie had a baby ☕🍪 AND you don’t need to find a gluten-free biscoff cookie substitute to make this. We have all the biscoff spices to give you that cozy flavour without them. BUT if you feel like making some biscoff cookies to add some decoration/cookie crumbs on top feel free to make your own cookies with our biscoff cookie recipe here: https://youtu.be/7s4nKDTcgsM?si=BPj6Zr-V-AxjJK-6 Mak

You are 4 ingredients & 5 minutes away from a vegan, no cook refined-sugar-free, homemade date-caramel sauce perfect for dipping apples or building that viral caramel apple cup! INGREDIENTS: 1 cup (about 200g) soft medjool dates, pitted* 1/2 cup milk of choice (I am using unsweetened cashew milk) 1 tbsp vanilla 1/2 tsp sea salt *if your dates are not super soft already, soak in hot water for 15 minutes, then drain, before blending your caramel sauce. INSTRUCTIONS: -combine in

Juicy crunchy Granny Smith apple coated in a layer of ooey-gooey smooth date-caramel, dipped in crushed pecan/walnuts & drizzled with dark chocolate - who needs a store-bought caramel apple?!?! Caramel: 1.5 cups (323g or about 18 dates) medjool dates, pitted 1/4 cup (67g) cashew/almond butter (or sub your fav nut/seed butter) 1/4 cup 78g) maple syrup 2 tbsp (32g) coconut oil, melted 1 tsp vanilla 1/4 tsp sea salt Apples: Apples of choice washed and dried (we love a nice sour

I know we hit our Day 30 of 30 Days of Healthy Summer Treats yesterday, but I had one more I really wanted to share (and I may have saved...