Sweet Potato and Salted Caramel French Toast
[Vegan]

1. In a large, shallow- rimmed dish, mix the coconut milk, flax seed meal, maple syrup, vanilla extract, orange zest, cinnamon, and turmeric. Set aside for 5 to 7 minutes.
2. Soak each slice of the bread in the mixture, allowing each side to absorb and be coated with the batter.
3. In a large skillet over medium heat, warm 1 tablespoon of the coconut oil until the surface is evenly coated. Place slices of the soaked bread in the pan and cook for 2 to 3 minutes on each side, until golden. Remove from the skillet and transfer to a platter.
4. Repeat with the remaining slices, adding the remaining coconut oil to the pan as needed. Remove from the heat. Pile on the sweet potato, salted caramel sauce, pecan halves, and chia seeds and enjoy!

For the Salted Caramel Sauce:

1. Place the dates and cashews in a medium bowl and pour the boiling water over them.
2. Set aside to soak, completely covered, for 15 minutes. Drain and transfer to a blender.
3. Add the maple syrup and coconut oil and blend until smooth.
4. Add the warm water or more syrup, if desired, to reach a pourable consistency.
5. Season with the salt.
6. Use immediately or store refrigerated in an airtight glass jar.