Raw Vegan Caramel Apples

• Seafood

  • 1 Vanilla caviar from 1 vanilla bean

• Produce

  • 6 Apples
  • 4 Medjool dates or 8 regular dates, pitted

• Baking & Spices

  • 1 pinch Salt
  • 1 Toppings

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1 Nuts

• Frozen

  • 6 Popsicle sticks

• Tools & Equipment

  • 1 Wax paper

• Other

  • 4 tablespoons rooom temperature, unsweetened plant based milk of choice (almond, oat, rice, soy, etc.

Found on veganfamilyrecipes.com

Description

Ingredients

• 6 Apples of choice
• 6 Popsicle Sticks
• Wax paper
• 4 Medjool Dates or 8 regular dates (pitted)
• Vanilla caviar from 1 Vanilla Bean (alternatively use ¼ to ½ teaspoon Vanilla Extract)
• 4 tablespoons rooom temperature, unsweetened plant based milk of choice (almond, oat, rice, soy, etc.)
• pinch of Salt
• 3 tablespoons melted Coconut Oil
• Chopped nuts ( I used almonds, hazelnuts, and coconut flakes)
• Other toppings of choice (sprinkles, dried fruit, chocolate chips, vegan mini marshmallows , cookie pieces, crushed pretzels, chocolate drizzle, etc.)

Directions

• Wash apples of choice and rub dry. Remove the apple stems and push popsicle stick into the top end of the apple (where the stem used to be).
• Place a sheet of wax paper on a large plate or tray large enough for each apple to sit without touching another apple.
• Prepare the caramel dip by placing dates, vanilla, milk, salt, and melted coconut oil in a food processor or high-powered blender. Blend until smooth, scraping down the sides when needed.
• Spread the caramel over an apple using a small frosting knife. Dip or pat your topping of choice onto the caramel apple. Set the finished apple on the plate covered with wax paper. Repeat with all apples, then place them in the fridge for at least 10 minutes. The longer you leave the apples in the fridge the more time it will allow the caramel to slightly harden and gain a caramel like consistency.
• Store apples in the fridge and eat within 5 days.