Green apple with salted bourbon, chai caramel and peanuts

A traditional favourite rearranged and accented with a number of rich, complementary flavours.


1 1/2 cups bourbon whiskey (1)
1/2 cup cane sugar (2)
1t black strap molasses
2T plant-only vegetable shortening
1/4t coarse sea salt (or to taste
1 cup unsweetened soy milk
2 chai tea bags
1/4 cup cashew butter
1 green apple (e.g., granny smith) cored and sliced in 1/8″ slices
2T peanuts, chopped


Bring the whiskey to a simmer in a small sauce pan on medium.
Add the sugar and stir to dissolve.
Add the molasses, shortening and sea salt.
Stirring frequently, reduce the whiskey to about 1/4 cup.
Add the soy milk and the chai tea bags.
Simmer for 5 minutes.
Remove the tea bags.
Reduce, stirring frequently, on medium to a heaping 1/2 cup.
Using an immersion blender, puree the cashew butter with the reduction until emulsified.
Return to heat and simmer another 5 minutes, stirring continuously.
The caramel should be a rich brown at this point. If not, continue cooking on medium-low (it will darken). Don’t reduce beyond 1/2 cup.
Remove from heat and let stand 3 minutes to cool.
Puree again if necessary.
Core and slice the apple and chop the peanuts.
Plate the apples, drizzle with caramel and sprinkle with peanuts.

  1. It’s very rare, but some whiskey is produced using animal products.

  2. A growing number of white cane sugars are bleached without using animal bone charcoal. Beet sugar, organic sugar, and other unbleached sugars should be fine.

Mocha frozen dessert with salted Earl Grey tea caramel


For the bananas
2 medium frozen bananas (about 1 1/2 cups)
3T soft, dried dates pitted and chopped
A shot espresso (short)
1/2t vanilla extract
1t walnuts, chopped

Optional: 1t maca powder. Use pistachios, peanuts or shelled sunflower seeds in place of the walnuts if you like.

For the caramel
1 Earl Grey tea bag
3T boiling water
3T soft, dried dates, pitted and chopped
A pinch sea salt


For the caramel, steep the tea and the dates for 5 minutes. Squeeze the bag and discard. Puree smooth. Add the sea salt and stir to combine.

For the bananas, make the espresso and steep the dates in it for a few minutes. Puree smooth. Add to the bananas and add the vanilla extract. Add the maca if you’ll be using it. Puree smooth.

Mix 1t banana mixture with the caramel to combine. Spoon out. Add 1-2T caramel and stir to marble if you like. Garnish with remaining caramel and walnuts, and serve.