It’s almost Halloween which means it’s almost time for costumes, candy, and scary movies. I’ll pass on the scary movies but count me in for the costumes and candy.
I’ve always had a sweet tooth, but I’ve changed my diet substantially to eat gluten-free vegan. I came up with these vegan caramel apples to enjoy a sweet childhood favorite that feels just as awesome as they look. The caramel sauce coating the apples is raw, vegan, and contains no artificial ingredients.
As far as apple selection, choose a sweet, plump variety. I went with organic Honeycrisp.
For the fun part, the toppings, you could go with a peanut butter (non-dairy) chocolate swirl.
Or possibly a coconut coated caramel apple dipped in vegan chocolate.
Alright give me a moment, I need to taste test that one…..
I’m back. And I have the recipe for these beautiful babies. Going to a Halloween party this weekend? Make them (and brag that they’re healthy). Staying in for a scary movie marathon? Make these.
- 10 dates (soaked in warm water for 10 minutes)
- 2 tbsp softened coconut oil
- 1.5 tbsp unsweetened almond milk
- 1 tbsp cashew butter (you may also use peanut butter or almond butter)
- 4 apples (I used Honeycrisp)
- 4 sticks (optional)
- Toppings (ex: chopped pecans, shredded coconuts, vegan chocolate, coconut butter, peanut butter, see below)
- Remove pits from dates.
- Add dates, coconut oil, almond milk, and cashew butter to a high speed blender. Blend on low-medium speed (about a 3 on a Vitamix) until fully blended. Note: you want the mixture to be pretty thick as you'll be spreading this over the apple. This step can also be done in a food processor.
- Remove caramel sauce from blender. Wash apples, add stick to top of apple (next to stem).
- Using a knife or spatula, coat each apple with caramel sauce. Place on plate and put in the fridge to allow caramel to set. NOTE: If rolling apple in nuts or coconut, do not place apple in fridge to firm. You will want the caramel to be sticky. See below for more topping information.
Chocolate Peanut Butter Swirl: Melt 1/4 cup non-dairy chocolate with 1/2 tsp coconut oil over stovetop or in 30 second increments in the microwave. Using a fork, drop chocolate onto apple in a swirl pattern (you could also place chocolate in a plastic zip top bag, snip a tiny hole in the corner of the bag and pipe the chocolate onto the apple. For the peanut butter swirl, melt 1/4 cup peanut butter with 1/2 tsp coconut oil stovetop or in the microwave (via 30 second increments). Repeat swirl method you used for the chocolate. Set on plate and place in the refrigerator to firm up.
Chocolate Peanut Butter Coconut Cream: Melt 1/4 cup coconut butter in the microwave or over stovetop. Dip apple into melted coconut butter. Follow the chocolate/peanut butter swirl topping method above to finish the apple. Place in the refrigerator to firm up.
Chocolate Pecan: Add 3 tbsp chopped pecans to a small bowl. Dip bottom of caramel apple into pecans to coat. Melt 2 tbsp non-dairy chocolate chips and 1/4 tsp coconut oil in the microwave (or over stove top). Drizzle melted chocolate over pecan coated apple.
Chocolate Coconut: Add 1/4 cup unsweetened flaked coconut to a small bowl. Roll caramel apple in coconut. Place upright. Melt 3 tbsp non-dairy chocolate with 1/4 tsp coconut oil in microwave in a small bowl. Once melted, dip coconut-coated apple into melted chocolate. Place in refrigerator to set.