Welcoming the season of rest and harvest.
There is nothing quite like the autumnal season to ground ourselves in the daily practice of slowing down and savoring cozy moments. For the month of October, we are celebrating fall traditions of baking, apple picking, and eating (healthy-ish) candy. Scroll down for the magic.
MIYOKO’S BUTTER TOFFEE & CHOCOLATE: In partnership with Miyoko’s Creamery, this indulgent and creamy caramel ice cream has bite-sized butter toffee bars, made with Miyoko’s cultured vegan butter, that are dipped in rich dark chocolate. You’re welcome. Pro Tip: use the code "PLANTMAGIC" on Miyoko's site to get 10% off your order for the month of October.
SALTED SESAME SNICKERDOODLE: We have teamed up with our friend Aran Goyoaga again and have created an ice cream inspired by a cookie recipe in her new cookbook, Cannelle Et Vanille Bakes Simple. This cinnamon and tahini ice cream has swirls of housemade tahini caramel and perfectly baked pieces of savory-sweet sesame snickerdoodle cookies. A fall morning in every bite.
APPLE ORCHARD: Warmly-spiced granola, swirls of golden apple jam, and roasted apple pieces from Collins Family Orchards are mixed throughout a perfectly light pink coconut and oat ice cream. The magic of the change of season in one delicate scoop.