These raw caramel apples just topped the list as MY FAVORITE RAW DESSERT EVER!! They will seriously delight anyone, and they are so much better than the “real” thing! I promise people won’t even realize they are eating a raw + vegan, good for you treat!!
Recipe:
- 8 organic apples, medium size
- 8 wood sticks (popsicle sticks, or 1/2 cut skewers)
Vegan Caramel Sauce
- 1 cup raw nuts of your choice, almonds are my favorite, (or you can use macadamia, cashew, pinenuts, etc.)
- 1/2 cup Medjool dates (pitted)
- 1/2 cup maple syrup (or honey for SCD)
- 2 Tablespoons Coconut Oil
- 3 small pinches pink salt (I like a “salty” caramel)
- 1/2 to 1 teaspoon vanilla extract, or 1 vanilla bean (scraped)
Optional Topping Choices
- 3/4 cup chopped raw sprouted almonds or hazelnuts
- 1/4 cup dried shredded coconut
- 1/4 cup raw cacao nibs
- Melted raw chocolate
Toss the nuts into a food processor and blend away, until they are almost “nut butter”. Add in pitted Medjool dates, blend. Add in maple syrup, sea salt, and vanilla and blend into a sticky caramel. If you find that it is still too thick and a tablespoon of water to thin it out.
Take a spatula and spread the caramel over your apples to create a nice thin, yet sticky glaze. Roll the apples in the toppings of your choice and set in fridge to firm up. I found these paper baking cups to be the perfect size too. Share with friends!
xoxo
Betty Rawker 
The caramel apples are amazing!
I love them too! Last night I made a raw caramel rosemary apple pie and used this caramel sauce + a little lemon juice to add caramel layers between the cinnamon slices of apples! It was rawmazing!!
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This was very good! I used cashews and homemade vanilla extract instead of the vanilla bean (and it tasted super vanilla-y). I didn’t coat the apples, but we sliced them and used it as a dip (and then some of us dipped in chopped peanuts too). I did find it very sweet, so I had the idea to mix some of it with cream cheese and that made such a delicious fruit dip!
I also think the caramel tastes like the base of the coconut pecan frosting that you get on German chocolate cake, so I think if you just added some toasted pecans and unsweetened shredded coconut to it you would have an awesome frosting. Come to think of it, the cream cheese/caramel dip would also make a great frosting for apple, carrot or pumpkin cake too.
Hi Sarah!!
So glad to hear you enjoyed it! Thanks so much for the great comment! I love it spread out over a whole apple, so the sweetness gets thinned out for sure. And you are so right, I actually make a raw vegan German chocolate cupcake with a very similar icing, lots of shredded coconut, pecans, dates, maple syrup, vanilla, sea salt. ♥
And just in case you didn’t see it, I have another super simple “3 minute” caramel sauce I use as a dip for apples, it is a lot thinner, so not as much concentrated sweetness. Here is the recipe: https://bettyrawker.com/2013/09/04/3-minute-caramel/
making these beauties for halloween party!! so pretty sliced on a cake platter i bet… thanks!!
Hello mate nice ppost