Salted Caramel Pot de Creme

Salted Caramel Pot de Creme - just three ingredients - vegan


  • 1 cup raw cashews soaked overnight
  • 1 cup coconut cream (Place a can of full fat coconut milk in the refrigerator for a few days then open the can and scoop out the cream from the top. Reserve the water to use if needed to blender to mix all ingredients.)
  • 1/2 cup Liefie's Salted Coconut Milk Caramel Sauce


Combine cashews, coconut cream and caramel in a high speed blender. Tamp down ingredients well then start the machine on low. If it's not mixing well add a few tablespoons of the reserved coconut water at a time until it starts to blend. Turn machine to high and let ingredients blend fully. You'll need to scrape down the sides often to ensure everything is smooth and creamy.

Pour into small jars or ramekins and chill overnight. Top with additional Liefie's Salted Coconut Milk Caramel Sauce and serve. 

Vegan Crepes Caramel

Vegan Crepes Caramel


  • 1 cup flour
  • 1 cup dairy free milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 teaspoons sugar
  • Liefie's Cardamom Coconut Milk Caramel Sauce (or any flavor)


Whisk ingredients together until smooth. Add more liquid if needed to ensure batter is thin enough to make nice flat crepes. Let batter rest for 1-2 hours. (This allows flour to absorb the liquid and makes a more tender crepe.)

Pour a ladle of batter into non-stick pan and turn pan quickly to spread evenly over the bottom. Flip crepe when batter looks dry and cook for a few more minutes on the other side. The crepe should be light brown and cooked through.  Fold into quarters and drizzle liberally with any flavor of Liefie’s Coconut Milk Caramel Sauce. 

These are perfect for breakfast or dessert. 

Liefie's Salted Caramel Molten Lava Cakes for Two

 Liefie's Salted Caramel oozes out of these decadent little cakes.

Liefie's Salted Caramel oozes out of these decadent little cakes.

Veggie and the Beast gets the credit for creating this amazing recipe - I just added Liefie's Salted Coconut Milk Caramel Sauce to make it perfect! 

Vegan Salted Caramel Lava Cakes

Gooey vegan chocolate cakes filled with salted caramel. Decadent, easy, and perfect for date night!

YIELD: 2 cakes

PREP TIME: 10 minutes

COOK TIME: 10 minutes

TOTAL TIME: 20 minutes


  • 1 tablespoons ground flax
  • 2 tablespoons warm water
  • 1/2 tablespoon coconut oil
  • 1/3 cup semisweet chocolate chips
  • 3 tablespoons unsweetened applesauce
  • 2 tablespoons cane sugar, ground until fine (or granulated)
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 tablespoons cocoa powder
  • ½ teaspoon baking powder
  • 3 tablespoons unbleached all purpose flour
  • 1 tablespoon Liefie's Salted Coconut Milk Caramel Sauce - cold.


  1. Preheat oven to 450.
  2. Combine the flax and water, and let sit for 5 minutes.
  3. Place the chocolate chips and coconut oil in a medium-sized glass bowl. Set over a pot of simmering water, and let melt, using a rubber spatula to stir occasionally. Once melted, remove from heat.
  4. Pour applesauce, sugar, vanilla, and flax/water mixture into the melted chocolate, and mix. Add the salt, cocoa powder, and baking powder, and whisk until just incorporated. Add the flour and whisk again until just incorporated.
  5. Liberally grease 2 7-ounce ramekins. Divide ⅔ of the batter among the ramekins, then put ½ tablespoon of salted caramel in the center of each ramekin. Top with the remaining batter, spreading evenly.
  6. Bake for 10-11 minutes. Let sit for 5 minutes, then use a knife to gently cut along the sides to separate the cake from the ramekin. Top one ramekin with an upside-down plate, then invert. Let the ramekin sit upside down for 15 seconds, and gently lift. The center will be a little sunken and very gooey - that's what you want! Repeat with other ramekin.
  7. Serve warm with additional Liefie's Salted Coconut Milk Caramel Sauce.



Liefie's Coconut Milk Caramel Apple Tarts

These easy tarts make the perfect dessert when guests come to dinner!



  • ¾ cup whole roasted cashews
  • 1 cup gluten free flour
  • 1 tsp baking powder
  • 2 tsp brown sugar
  • 6 TBS vegan butter
  • 1 tsp vanilla

Grind cashews in a food processor until fine. Add gf flour, sugar, baking powder, sugar and pulse a few times.  Cut butter into small cubes and sprinkle loosely on top of dry ingredients in food processor.  Pulse until combined.  Add vanilla and pulse until ball forms.  Pat dough with fingers into 6 inch tart pans. Place in refrigerator while you cut apples.



  • 2-3 tart apples peeled and sliced
  • 6 ounces Salted - or any flavor - Liefie's Coconut Milk Caramel Sauce

Arrange apples over crust in spirals.  Place tarts on baking sheet and cover with foil.  Bake at 375 degrees for 20 minutes.  Take out of oven, remove foil and add ½ jar caramel sauce (warmed if needed to pourable consistency).  Place back in oven for 20-25 minutes until apples are soft and caramel is bubbling hot.

Perfect with coconut milk ice cream, or coconut whipped cream!

Liefie's Smok'n Hot Caramel Roasted Squash


  • Peel and cut squash in half, remove seeds then cut in slices (we used a delicata and a butternut)
  • Arrange artfully in baking dish
  • Brush with coconut oil then sprinkle with sea salt and smoked paprika
  • Cover with foil and bake at 375 for 20 minutes
  • Remove foil, drizzle on half a jar of Smok'n Hot (warmed if needed)
  • Add 1/2 cup chopped cashews
  • Bake for another 20-30 minutes until tender, nicely browned and bubbly good


Rich & Velvety Vegan Cheesecakelets with Liefie’s Salted Coconut Milk Caramel Sauce

Vegan & GF (Makes six 6oz servings)


1.5 cups gf pretzel crumbs 
6 TBS melted vegan butter 
6 TBS sugar

2 cans full fat coconut milk – refrigerated overnight
8 oz vegan cream cheese 
1/3 to 1/2 cup sugar to taste
1 tsp vanilla
1/2 tsp salt

6 oz Liefie’s Salted Coconut Milk Caramel Sauce
Handful of GF pretzel sticks 


Pulse pretzel sticks in food processor until fine. Add melted butter and sugar and pulse till mixed. Press a few tablespoons into the bottom of small ramekins.

Carefully open canned coconut milk and scoop just the fat off the top into a mixing bowl. Beat at hight speed with whisk attachment for one minute. Add sugar, vanilla and salt. Continue beating until peaks form. Add vegan cream cheese and beat on low, scrapping frequently, until combined.  Spoon or pipe with pastry bag into ramekins. Refrigerate for several hours or overnight.

Remove cheesecakes from fridge and top with Liefie’s Salted Coconut Milk Sauce.  (Heat sauce slightly if needed to make it flow well.) Add a few broken pretzel sticks to garnish.