Tuesday, June 21, 2016


B E A U T Y   B I T E S  |  V E G A N   G R I L L E D   P E A C H E S  +   C O C O N U T  C A R A M E L
Fresh peaches grilled with basil, coconut caramel, + nut cheese as we say goodbye to fresh, cool breezes . . .

I N G R E D I E N T S 
2 peaches, preferably organic

c o c o n u t   c a r a m e l   |  p a l e o  /  v e g a n  /  r e f i n e d   s u g a r  -  f r e e
7 ounces of coconut milk, I use Natural Value that's additive- and BPA-free
1/4 cup of coconut sugar
1/2 tablespoon coconut oil
1/4 teaspoon each of powdered vanilla and pink salt

D I R E C T I O N S 
First prepare the coconut caramel by mixing the coconut milk and coconut sugar in a pot, bringing the mixture to a boil.
Once boiling, reduce the temperature to a simmer and let it cook slowly for about half an hour. Make sure to stir it every 10 minutes or so. 
Take it off the stove once you reach a syrupy consistency. The mixture will continue to thicken as it cools and melds.
Incorporate the coconut oil, powdered raw vanilla, and the pink salt.
Mix the caramel as it cools as well to create a smoother consistency.
Store in the refrigerator for about a week (if it does last that long!)

Grill the peaches as I do with a light brushing of coconut oil on a Le Creuset grill pan or use an outside grill
Grill the peaches for about ten minutes on each side at low-medium heat
Place the peaches on a plate to slightly cool
Top with basil, coconut caramel sauce, and cubed or crumbled nut cheese. I love Punk Rawk Labs's nut cheeses, which have such an intricately smooth and creamy flavour that my mother with her deciphering tongue couldn't tell it is vegan. They were even recently featured on NPR. You may surprise yourself here via their online store or, good news to D.C-based readers, they're now available at Roots Market