Vegan Chocolate Babka Bites with Caramel Drizzle

1.Prepare the flax egg by mixing ground flaxseed with water in a small bowl. Let it sit for 5 minutes until it thickens.

2.Cut the vegan chocolate babka into 1-inch bite-sized cubes. Lightly dust the babka bites with all-purpose flour to help coatings adhere.

3.Set up a dredging station: place the almond milk in one bowl, the flax egg in another, and combine the panko breadcrumbs, granulated sugar, and ground cinnamon in a third bowl.

4.Dip each babka bite first into the almond milk, then into the flax egg, and finally coat thoroughly with the cinnamon-sugar panko mixture. Place coated bites on a plate.

5.In a deep skillet or heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature for even frying.

6.Carefully fry the babka bites in batches, about 2-3 minutes per batch, turning occasionally until golden brown and crispy. Avoid overcrowding the pan.

7.Using a slotted spoon, transfer fried babka bites to a paper towel-lined plate to drain excess oil.

8.While frying, prepare the caramel sauce: in a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color. Be careful not to burn it.

9.Remove the saucepan from heat and quickly whisk in the cold vegan butter until melted and combined.

10.Slowly pour in the coconut milk while whisking continuously. Return the pan to low heat and cook for 2-3 minutes until smooth and slightly thickened.

11.Remove from heat and stir in vanilla extract and a pinch of salt. Let the caramel sauce cool slightly; it will thicken as it cools.

12.To serve, arrange warm vegan chocolate babka bites on a serving plate. Drizzle generously with the homemade caramel sauce and add a scoop of vegan vanilla ice cream on the side.

13.Enjoy immediately for the best texture contrast between the crispy bites, warm caramel, and cold ice cream.