Author Notes
Naturally sweetened with dates to form a gooey caramel perfect for wrapping around apples. A sinfully delicious high-fiber, high-protein treat made with whole foods that won't leave you feeling guilty. —Cara Asalita Schrock
Ingredients
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1 1/2 cups
packed medjool dates, pitted (about 15 dates)
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2 tablespoons
cashew butter (can sub nut-butter of choice)
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1 pinch
salt
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2 tablespoons
non-dairy milk, I used soy
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1 tablespoon
hot water
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1 teaspoon
vanilla extract
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1/4 teaspoon
mesquite powder
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6
small apples
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2 cups
topping of choice such as chopped nuts or shredded coconut
Directions
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If your dates feel really dry and stiff, pre-soak them in hot water for 10 minutes to soften.
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Combine the dates, cashew butter, salt, dairy-free milk, water, and vanilla into a food processor and run until smooth. You may need to stop the processor to scrape down the sides.
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Transfer date-caramel mixture to a bowl. You can try to dip and roll around the apples or just spread the caramel on with a knife or rubber spatula.
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Roll the caramel-coated apple into a shallow bowl of chopped nuts and enjoy! Store apples in the refrigerator for up to 5 days.
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