The fall wouldn’t be the fall without a delicious apple recipe. The caramel apple is a time-honored carnival classic, but we’re healthifying the recipe. Yes, “healthifying” is a made up word, and we’re coining it. The great thing about these raw vegan caramel apples is that they are not as messy as the regular ones. You also don’t have to worry about burning the caramel because there’s no cooking. You just need some apples, a food processor, the caramel ingredients, and a knife to spread the caramel around the apples.
- Prep Time: 10m
- Total Time: 10m
- 6 Gala or Granny Smith apples
- 6 popsicle sticks
- 4 medjool dates, pitted and roughly chopped
- 1/2 tsp. alcohol-free vanilla extract
- 4 tbsp. homemade almond milk
- pinch of sea salt
- 3 tbsp. coconut oil, melted
- 1 c raw cashews, chopped
- Wash the apples and dry them with a towel. It is important that they are completely dry, otherwise the caramel will not stick to them.
- Remove the apple stems and shove a popsicle stick into the top of each apple. This is your handle for the caramel apple.
- Add the dates, vanilla extract, almond milk, sea salt, and coconut oil in a food processor and blend until smooth, scraping down the sides if needed.
- Place the apples on a large baking sheet lined with parchment paper. Make sure they are not touching; they need the space when you coat them in caramel.
- Grab an apple, take a frosting knife, and spread an even layer of the caramel around the apple. Set it on the parchment paper and repeat until all the apples are coated.
- Place the chopped raw cashews on a plate or in a bowl and, one by one, coat the apples in the cashews. This is completely optional, but it adds more texture and flavor.
- Refrigerate the apples for 10 minutes and then remove them to enjoy. The apples will keep fresh in the fridge for up to 5 days.