• 1 1/2  cups

  macadamia nuts, chopped

  see savings

  
• 3/4  cup

  sugar

  see savings

  
• 3  tablespoons

  agave nectar

  see savings

  

• 9  ounces

  silken firm tofu

  see savings

  
• 1 1/2  cups

  plain soymilk

  see savings

  
• 1  cup

  turbinado sugar

  see savings

  
• 3/4  cup

  unsweetened applesauce

  see savings

  
• 3  tablespoons

  creamy peanut butter

  see savings

  
• 3/4  teaspoon

  ground cinnamon

  see savings

  
• 1 

  vanilla bean, seeds scraped from pod

  see savings

  

• 2  large

  Granny Smith apples, peeled and finely diced

  see savings

  
• 3/4  cup

  light brown sugar

  see savings

  
• 1 1/2  teaspoons

  lemon juice

  see savings

  
• 1/4  teaspoon

  ground cinnamon

  see savings

  
• 1/8  teaspoon

  ground nutmeg

  see savings

  

1.

To make Praline: Combine nuts, sugar, and 1 tablespoon water in saucepan. Bring to a boil, and simmer 10 minutes, or until sugar is caramelized, swirling occasionally. Stir in agave nectar. Spread on parchment-lined baking sheet, and bake 10 minutes. Cool, and crumble.

2.

To make Apple Ice Cream: Puree tofu in food processor until smooth. Add remaining ingredients, and puree until smooth. Churn in ice cream maker. Spread in rectangular baking pan, press Praline over top, and freeze until firm.

3.

To make Candied Apples: Combine all ingredients and 2 tablespoons water in saucepan. Simmer 5 to 7 minutes, or until apples have softened. Cool.

4.

Cut Apple Ice Cream into 8 rounds with round cookie cutter, and place on plates. Spoon Candied Apples on top and around sides.