These Raw Vegan Caramel Apples are a healthy take on the traditional toffee apple and perfect for younger children wanting to get in on the festive action. Dipped in smooth raw, salted caramel and encased in a delicate raw chocolate shell.
Raw Vegan Caramel Apples (Gluten-Free, Paleo)
- 4 medium apples
- 4 wooden dowels
- For the Caramel
- 1/2 cup coconut oil (melted)
- 1/4 cup coconut sugar/maple syrup/agave
- 1/4 cup almond/cashew butter or tahini
- 8 medjool dates (soaked in boiling water for at least 20 minutes, drained)
- 1 tsp vanilla powder or 2 tsp vanilla extract
- 1/2 - 1 tsp sea salt
- 1/2 tsp mesquite/lucuma powder (optional)
- 1/4 cup plant milk of choice
- For the Raw Chocolate
- 100g cacao paste
- 100g cacao butter
- 50g coconut sugar/maple syrup/agave
- 1 cup raw chopped nuts
Remove the stems from your apples. Place your wooden dowels through the centre of your apples (where the stem used to be) then pop them into the freezer for 40 minutes.
Whilst your apples are freezing place your melted coconut oil, coconut sugar, and almond butter into one of your small Ninja Cups and blend using the Nutri-Ninja ULTRA BLEND setting for 15-20 seconds until smooth. Add your soaked medjool dates, vanilla, sea salt, and mesquite and repeat the blending process.
Your mixture will now look a little lumpy but don’t worry about it. Add your plant milk and repeat the process one more time. You should now have a thick and delicious caramel sauce! Place into the freezer for 15 minutes until cool and thickened then store in the refrigerator until needed.
Line a small baking tray that will fit into your freezer with non-stick baking parchment and remove your apples from the freezer. Stir your caramel sauce then dip each apple into the caramel until evenly covered. Place the apples onto the lined tray then return to the freezer until the caramel is firm and cold to the touch. Place the remainder of the caramel in the freezer too. Freeze both for 1 hour.
Whilst your apples are freezing melt together all of your raw chocolate ingredients, except for the chopped nuts, over a bain marie. Once melted, carefully transfer to your larger Ninja Cup and leave to cool completely.
Remove the apples and caramel mixture from the freezer. Divide the remaining caramel mixture equally into 4. Roll into balls then flatten each one and wrap around an apple at a time, carefully smooth out the surface with your hands then return the apples to the freezer for 15 minutes.
Place your chopped nuts into a small bowl and line your baking tray with a clean piece of greaseproof paper. Remove the apples from the freezer and dip each apple into the melted raw chocolate, submerging it completely, let the excess drip completely. Once the chocolate starts to lose its shine dip a 2nd time, then let the chocolate start to go matte a little before rolling in the chopped nuts. Place onto the tray and leave the for 5-10 minutes until the chocolate has set. Serve immediately or store in an airtight container within the freezer for up to 5 days.
Please note that the prep time is largely setting time!