Raw Caramel Apples
Ingredients
The caramel
-
2
cups
pitted dates, preferably Medjool, soaked in water for 4 hours
-
¼
cup
raw nut butter (almond or cashew recommended)
-
4
teaspoons
fresh lemon juice
-
1
teaspoon
pinch sea salt
-
1
teaspoon
seeds of 1 vanilla bean, scraped or vanilla extract
The apples
-
6-8
small
apples, very small sliver of bottoms cut off to steady the apples
Optional coatings
-
1
tablespoon
flake coconut
-
1
tablespoon
chopped almonds or peanuts
-
2
tablespoons
raw ganache
Raw ganache
-
½
cup
Medjool dates, pitted
-
¾
cup
full-fat coconut milk
-
¾
cup
cacao powder
-
¼
cup
refined coconut oil
-
¼
cup
warm water
-
2
tablespoons
maple syrup
Instructions
- Prepare the dehydrator or preheat the oven to the lowest setting.
- Make the caramel by blending the drained dates with nut butter, lemon juice, salt, and vanilla until smooth.
- If using the oven, spread the caramel mixture on a Silpat and dehydrate for about 2 hours, keeping the door open.
- If using a dehydrator, spread the mixture on dehydrator pans and dehydrate for at least 2-3 hours.
- Once the caramel is dry, cut it into rectangles and gently remove it from the sheets.
- Wrap the caramel around the apples and roll them in coconut, almonds, or drizzle with ganache.
- Store in the refrigerator in an airtight container.
Nutrition Facts (estimated)
Servings
6
Calories
394
Total fat
21g
Total carbohydrates
60g
Total protein
5g
Sodium
397mg
Cholesterol
0mg
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