“Caramel” Candy Apples

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Although caramel apples typically make an appearance in the Fall, I foresee these caramel apples being made in my kitchen all-year-round!  The “caramel” in this recipe requires little cooking and does not result in a sticky goo!  It is simply made from sweet potatoes, dates, vanilla, and almond milk!  They are a perfect clean and healthy snack or dessert that even your dentist will even approve of!

Once the apples are coated in the “caramel” and topped with chopped walnuts and cacao nibs, it will be difficult for you to hold in your smile.  These caramel apples will release the inner child in you.  They are not only nourishing, but they are so fun to make and eat!   I hope you enjoy these!

 

I want to give Vitacost.com a huge thanks for kindly sending me ingredients that inspired these!  Click on the ingredient links to purchase the same ingredients I used to make the “Caramel” Candy Apples.  Click here for Vitacost.com savings. 

 

 “Caramel” Candy Apples

Servings: 6-8

Time: 45 minutes

Diet: V, GF, GFV, DF, SF, SRF

 

Ingredients

6-8 apples

6-8 popsicle sticks

 

Caramel:

3/4 cup sweet potato, cooked

8-9 soft medjool dates, pitted

2 tsp vanilla extract (no alcohol)

4 Tbsp almond milk (or any non-dairy milk)

 

Topping:

1 cup walnuts, chopped

½ cup cacao nibs

 

Directions

Caramel:

1. If you don’t mind using a microwave, making this is a snap. Rinse 2 sweet potatoes or one very large sweet potato (enough for 1 cup of cooked sweet potato), place on a plate with about 4 Tbsp water. Cover with a damp paper towel and microwave for about 5-6 minutes, or until fork tender. Alternatively, steam or bake the sweet potato until fork tender. Steaming on the stovetop is quicker than baking, so if you don’t have a microwave, I would recommend steaming it. Bake at 450 degrees F for 50 minutes, flipping it halfway through. Steam for 15-20 minutes on the stovetop.

Note: I prefer peeling the sweet potato after it has been cooked because it’s time-saving. When it is cooked, cut it lengthwise in the center and open it. Spoon out 3/4 cup of the tender flesh.

2. In a high-powered blender, add the almond milk, vanilla, dates, and sweet potato and blend until smooth.

3. Place the “caramel” into a medium bowl.

 

Assemble:

1. Line 2 large plates or a baking sheet with parchment paper.

2, Remove the stems from the apples. Place the apples stem-side down and push the popsicle sticks into the top of the apple (opposite of the stem-side).

3. Place the chopped walnuts and cacao nibs onto a plate and mix.

4. While holding onto a popsicle stick impaled in the apple, with one hand, use a butter knife to spread the “caramel” around the apple, about 1/18’ thick. Then sprinkle the walnut/cacao nibs onto the “caramel” while turning it.

5. Place the finished “caramel” apples onto the lined plate or baking sheet and refrigerate for at least 30 minutes before serving.

 

 

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