Coco pralines!

We have both worked in animal rehabilitation centers in South America and lived there for a couple of years, and in South America they L.O.V.E. dulce de leche, which is basically caramelized milk. The easy way to veganize it is to make dulce de cocoleche.

You’ll need a bit less than half as much sugar as coconut milk, so if you use two cans of milk, use a bit less of a can of unrefined brown sugar. Bring the sugar and coconutmilk to a boil and let it simmer for as long as it takes to make a thick, gooey caramel sauce….

Easy as that!

But once you’ve done that, you have to make dulce de cocoleche pralines, trust us… You have to!

Basically you just melt your favorite rich, dark chocolate put it in praline molds, so that it covers the whole mold but leaves a generous space in the center for caramel. Put the mold in the freezer for a few minutes, remove, fill the centers with caramel, back in the freezer for about 15 minuttes or until the surface of the caramel is hard enough to cover with another layer of chocolate… Viola! Pralines you won’t want to share 🙂

Lemon-Lime Granité

This is a great little refresher to put in between two dishes if you’re going posh with your dinner plans 🙂

4 dl water
1 dl sugar
1 dl lemon+lime juice (fresly squeezed)
The peel of 1 organic lemon
1 handful of chopped mint leaves
1 tsb beet root juice (it’s only for the colour, so it’s optional)

– Boil water and sugar until the sugar is fully melted

– Take the sugar water of the heat and mix in all the other ingredients

– Leave it to cool off and put it in the freezer

– Stir it once an hour for the first two hours

– Then stir it every half hour for about two more hours until it has a nice fluffy consistency (alternatively you can freeze the whole thing and scrabe the ice crystals of with a fork into a glass)

Serve in a cocktail glass, and top with lemon peel and mint… Posh! 😉