Chelsey Law

These rich and decadent Dark Chocolate Salted Caramel Pretzel Cupcakes are sure to be a crowd favorite! They are filled with an easy homemade salted caramel filling and topped with a heavenly caramel buttercream, perfect for Valentine’s Day or any special occasion! They start with super soft, rich chocolaty dark chocolate cupcakes, which are then filled with heavenly homemade salted caramel and topped with fluffy, extra dreamy caramel buttercream frosting. If you want to learn more about when, why and how to use baking powder and baking soda in your baked goods, I highly suggest reading this blog post from Sally’s Baking Addiction.

These super easy three-ingredient Salted Caramel Chocolate Coconut Clusters are the best easy Christmas treat! The ingredients you will need for these Salted Caramel Chocolate Coconut Clusters are: You can use white, milk or dark chocolate for this recipe, really it just depends on preference. As for the caramel, you can definitely make your own homemade, but to make these treats even easier I suggest using pre-made high quality caramel. There are 5 simple steps to making these Salted Caramel Toasted Coconut Clusters:

It’s wonderful because not only is it incredibly healthy being chock full of protein and heart-healthy omega-3 fatty acids, but it’s also so simple and quick to cook! Now the size of your fillet may vary, or you may even be cooking personal sized cut fillets so the the most important thing is to always check the internal temperature to check to see if it’s done cooking. It’s still delicious the next day, however it’s best served fresh. Make sure to use a meat thermometer to check the internal temperature, or if you don’t have one you can use a fork to check the fillet to make sure it’s cooked through.

The secret to making a delicious crisp in my book is doubling the streusel topping, and this recipe does just that! Combine the GF flour, oats, coconut sugar, cinnamon, nutmeg and salt in a food processor with the blade attachment. Grate the frozen vegan butter (I use Earth Balance sticks) into the food processor while it’s running (both blade and grater attachments should be running – this way you are grating the butter into the flour mixture that is being mixed by the blade, resulting in crumbles of perfect buttery streusel topping. If you don’t have a food processor you can also make the topping by hand in a bowl using a box grater to grate the frozen butter and a pastry cutter to work the butter into the flour mixture.