One of my favorite elements on the table at our wickedly gorgeous Halloween dinner party were the delicious and surprisingly healthy caramel apples that nixed the butter and sugar, but still felt like a major treat (because it is Halloween, after all.) The “caramel” sauce is made from medjool dates and coconut oil for the most addictive all-natural sweetness — a few of the girls loved this sauce so much they were eating it on toast and by the spoonful! Another bonus that makes these our official caramel apple replacements? They’re so easy to make and require zero pots and pans to clean-up. Keep scrolling for the recipe, and we’d love to hear if you give this new spin on caramel apples a try this year!
*photography by Kate LeSueur; location SHDW Studios, recipe adapted from this one by It Doesn’t Taste Like Chicken
- 15 medjool dates, pitted
- 1/2 cup unsweetened cashew milk
- 1/3 cup coconut oil, melted
- 3 tbsp almond butter
- 1 tsp vanilla extract
- 2 tsp cinnamon
- Blend dates, cashew milk, coconut oil, almond butter, cinnamon and vanilla extract until smooth, scraping the sides and adding more milk as necessary for desired thickness.
- 6 large granny smith apples, stems removed
Healthy topping suggestions:
- pepitas (pumpkin seeds)
- chocolate covered sunflower seeds
- coconut flakes
- Line a cutting board or baking sheet with parchment paper, and insert a stick into each apple.
- Fill a shallow bowl with the prepared caramel sauce and holding the stick, roll the apples into it, twisting and tilting as needed to ensure you cover every side.
- Sprinkle the apples with desired toppings and enjoy immediately or store in the fridge until ready to serve!