If you love chocolate covered caramels, but not the complicated methods usually required to make them, then this recipe is for you! These EASY vegan sea salt caramels come together with just 6 ingredients and there’s NO candy thermometer in sight.

The secret? Tahini! It adds a decadent flavor to these bite-sized delights for the ultimate salty-sweet treat. Perfect for keeping in the freezer or gifting over the holidays…though we’re not sure how many of these tasty treats will make it to the gift box 😉.

Chocolate Tahini Caramels (No Candy Thermometer!) from Minimalist Baker →

Say hello to crispy, buttery shortbread cookies studded with pecans and dark chocolate (swoon!). These cookies are our vegan and gluten-free twist on Alison Roman’s legendary Salted Chocolate Chunk Shortbread Cookies and (just like Alison’s), they’re too good to eat just one!

Just 7 ingredients and simple methods stand in your way. Grab your mixing bowl and let’s bake, friends!

Chocolate Pecan Shortbread Cookies (Vegan + GF) from Minimalist Baker →

Say hello to your new favorite fall side! This roasted delicata squash has a savory, salty, garlic & herb breading that’s kind of irresistible. Let’s just say, there may or may not have been leftovers in the test kitchen…

Just 7 simple ingredients and 30 minutes required, making it perfect for everything from weeknights to busy holiday dinners (you’ll be able to SQUASH it in).

Garlic & Herb Breaded Delicata Squash from Minimalist Baker →

Cranberry + orange: a dynamic duo! This duo has made delicious muffins, crisp, and cranberry sauce, and now a new cranberry + orange favorite joins the Minimalist Baker family: scones! 

These EASY, 1-bowl scones are fluffy, citrusy, lightly sweetened, generously studded with fresh cranberries, and undetectably vegan + gluten-free. Perfect for holiday breakfasts, brunches, and beyond! Let us show you how it’s done!

These fluffy, tender, gluten-free scones get their perfect texture from a mix of almond flour, oat flour, and potato starch.

1-Bowl Cranberry Orange Scones (Vegan + GF) from Minimalist Baker →