Many thanks to KosmicKoala, of Instagram, for inspiring me to take her wonderful recipe and expanding it to make to these: ‘superfood apples’.
There have been a few moments throughout my vegan journey, that I’ve lamented the sugary and processed munchies of the autumn season. While the list of food items is short, they still have had a substantial grip on my seasonal palate. I was able to make great modifications and updates to my favorite traditionally unhealthy treats and dishes, but I just couldn’t dig deep enough to find the creative energy to address my hunkering for a caramel apple. As I recall eating a regular caramel apple, it always ended with my tongue struggling to get the sugary artificial toffee-like paste off the roof of your month. Ahhhh, the memories. I know you are thinking, why would I want to recreate that experience? But it was never the texture I was enthralled with; it was the sharp contrasting taste of a tart apple, sweet buttery toffee, and the flavor of the nutty combo of peanuts and almonds.
I stayed pretty close to Sara's original recipe, but adjusted some ingredients for an added flare. I used roasted macadamia nut butter instead of almond butter; I also substituted out the almond milk for pecan milk, and lastly I decided to add a spiced chai dimension, by using my favorite DoTerra essential oil chai blend. [stay tuned for that oil recipe blend] Some things to note ahead of time, this recipe creates a softer ‘caramel’. So it’s best to refrigerate the coated apples for at least 30 minutes prior to adding the toppings. To keep my sweet tooth in check, I also decided to use the smaller organic fuji apples. But you can definitely use any size and any type of apple of your choice.
If you make this recipe or one similar, please leave a comment below.
Happy Apple Candying!
- 1 ½ cup of soaked dates
- ¾ cup pecan milk (or whatever nut/seed milk on hand)
- ¼ cup roasted macadamia nut butter (again, whatever nut better you have on hand)
- 2 tbsp coconut oil (melted)
- 1 tbsp lemon juice
- 1 tsp vanilla extract (1/2 vanilla bean scrapped)
- 2 tsp cinnamon
- 1 tsp ginger
- ½ tsp nutmeg
- ¼ tsp cardamom
- pinch of ground cloves
- pinch of sea salt
- ¼ cup goji berries
- ¼ cup shredded coconut
- 3 tbsp of hemp seeds
- ¼ cup pecan pieces
- sprinkle of cinnamon and vanilla bean flakes
Clean and dry apples well and set aside. Process the dates down first using a food process. Get it as smooth as possible before adding any other ingredients. Next add milk, nut better, and lemon juice. Continue to process down until it’s nice and smooth, and possibly a bit too thick. Add all remaining ingredients, except coconut oil. Once the mixture is smooth and there aren’t large noticeable pieces of dates, then add the coconut oil to a running food processor.
Place skewers or sticks through apples before covering with caramel sauce. Coat well and refrigerate for at least 30minutes.
For the toppings, use the pulse button 5 to 6 times to break down the individual toppings into small pieces, mainly the nuts and goji berries. Don’t mix toppings before they are processed down. The goji berries can ‘gum’ up the processor and make a mess of the other ingredients. Spread out your toppings on a sheet of parchment paper. Gently roll coated apples through toppings; or scoop spoonful of toppings and sprinkle heavily around apples. When completely covered, place the covered apples back into the refrigerator.