Raw vegan caramel apples made from dates, along with chocolate covered apples made from cacao, and a chocolate covered almond coating.
Oh wow, I just took my first bite into this decadent treat, mmmmh second bite… It’s way too good, way better than any caramel apple I have ever had! I just tried the apple with half caramel, half chocolate and the chocolate covered almonds. I’m probably going to make a lot more of these…on second thought I will definitely be making more of these.
I am always very excited to find an old favorite and recreate it so that it fits into my lifestyle. Melted sugar isn’t exactly pure especially if refined sugar is used. I thought about trying to make a coconut sugar caramel but then I thought there has got to be a raw way that is just as good, and there is!!
I experimented with a couple different sweeteners, consistencies and so on. I know all about agave’s bad press; but seriously it’s better than refined, processed white sugar…let’s all be honest, it’s a lot healthier than what we used to eat. Being afraid of every ingredient is exhausting.
I just read the other day that Kale is bad for you…whatever. Fear is all around us but I choose not to be afraid anymore. I still use the best quality ingredients I can find, normally ones that are in their purest form but are still within my budget.
Anyways, I finally figured out the most delicious; in my opinion, raw caramel apple recipe. I also made a quick and easy chocolate coating. To top it off I had already soaked and dried almonds, I just smothered them in chocolate and chopped em’ up. Mmmmmmm…..
- 1/3 cup coconut oil (liquid consistency by slightly heating)
- 2 tbsp brown rice syrup (or honey)
- 5 dates (soaked 1 hour or until soft)
- 1/4 cup water
- 1 tsp mesquite flour
- 1 tsp ceylon cinnamon
- pinch of sea salt
- 1 cup almonds
- 1/4 cup golden cacao butter
- 2 tbsp cacao powder
- 1/8 tsp sea salt
- 2 tbsp raw agave
- Blend dates and water
- Add in the rest of the ingredients and blend until smooth.
- Stick a skewer, chopstick, etc. into the core of the apple.
- Smooth "caramel" onto apple with a small spatula or a knife.
- Optional: Sprinkle chocolate covered almonds all over the caramel and lightly push them down.
- Melt the golden cacao butter in a glass measuring cup by sticking it in the oven, on warm, for about 30 minutes -or- boil 2 cups water, take it off the heat and put the measuring cup in the hot water for about 1 minute or less. There will still be chunks left but the heat from the already melted butter will melt the rest; plus you don't want to cook it.
- Add in the rest of the ingredients, except almonds, and stir until well blended.
- Stir in almonds and freeze for about 5 minute or until hardened
- Throw them in the food processor and pulse until they are in little pieces -or- chop them with a knife. If they start to melt thrown them back in the freezer for a little bit.
- Double the chocolate sauce recipe and see notes below.
- When I first made the chocolate sauce I tried dipping the apple like the picture. Unfortunately this chocolate sauce was too thin and eventually fell off the apple. So I put it in the freezer for about 1 minute. When I took it out the top and sides were hard but the inside was still very thin . I kept stirring and it became so thick that it eventually turned into a hard fudge.
- Then came my next test. I melted the chocolate sauce again by putting the glass ramekin in a pot of warm water. I put it in the freezer for 30 seconds took it out and stirred it just a little until it became a little thicker. I dunked the apple in and success! Not wanting to melt the mixture again I just let it get to the fudgey frosting like consistency and smeared it on with a knife...this produced a much thicker fudge apple. No matter what consistency it's in, it's delicious.
Ingredients I Used