Raw Caramel Apples

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!!

 Raw Vegan Paleo *Caramel Apple* Recipe

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

 

Raw Vegan Paleo *Caramel Apple* Recipe

6 comments

  1. shelli Hattan

    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!!

  2. Pingback: Perfect Raw Caramel Sauce « Betty Rawker

  3. Sarah

    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/

  4. making these beauties for halloween party!! so pretty sliced on a cake platter i bet… thanks!!

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