Easy Raw Caramel Apples

Easy caramel apples with only a handful of healthy ingredients! The possibility for toppings are endless!

Author: Joscelyn Abreu

Recipe type: Healthy, Dessert, Vegan

Serves: 4-6 apples

Ingredients

• 8 oz. pitted dates
• 4-5 tablespoons water, coconut milk, or almond milk (More liquid may be needed. Milk makes it a little lighter in color.)
• 1 teaspoon vanilla
• pinch of salt, to taste
• 4 large or 6 smaller apples (granny smith, gala, or honey crisp are all good choices)
• popsicle sticks or other sticks of choice, one per apple
• Assorted toppings: chopped pecans, almonds, melted dark chocolate, cacao nibs, toasted coconut, flaked sea salt, mini chocolate chips, etc. (use dairy free chocolate, if needed)

Instructions

1. Add dates to the bowl of a food processor and pulse until broken down. If your dates are hard, soak in water for a few hours and then drain for better blending. Add 2-3 tablespoons of water/milk and blend until creamy. Continue to add liquid as need, one tablespoon at a time until caramel reaches your desired consistency. I prefer my caramel to be thicker, like almond butter, because I find it stays on the apples better than a more runny caramel. Add vanilla and salt, to taste, and blend until creamy.
2. Place a popsicle stick into the core of each apple. Use a butter knife or off-set spatula to spread caramel evenly over each apple. Cover with desired toppings—chopped nuts, cacao nibs, toasted coconut—and then drizzle melted chocolate over toppings, optional. A good trick to get a nice drizzle is to place melted chocolate into a sandwich baggie and cut a small tip off the bottom corner and use the baggie like a piping bag. Squeeze chocolate out of the small hole of the baggie to get a thin chocolate line, perfect for drizzling!
3. Place apples, bottom down, on a parchment lined plate or tray and refrigerate for at least 10-15 minutes to get chocolate and caramel to firm, although apples can also be eaten right away. Wrap leftovers in plastic wrap/bags or an airtight container and store in the fridge for 3-4 days.

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