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“Caramel” Apples

Gluten Free
Seed Free
Dairy Free
Egg Free
Vegan
Vegetarian
“Caramel” Apples

Caution! This “caramel” sauce is dangerously delicious. Made with unrefined, natural ingredients and so easy to make, you’ll want to eat it on everything, but we suggest making a classic fall favorite—caramel apples! And for those who prefer dipping, we’ve also included instructions on building a caramel apple board with dipping sauce. 

Makes 4 caramel apples (1 cup “caramel” sauce)
15 minutes
8 Natural Grocers® Brand Bulk Organic Medjool Dates, pitted
1 cup boiling water
4 small tart organic apples, such as Granny Smith
2 teaspoons organic lemon juice (if you are using sliced apples)
1⁄2 cup + 2 tablespoons Natural Grocers Brand Bulk Almond Butter
2 tablespoons Natural Grocers Brand Organic Grade A Dark Maple Syrup
1 tablespoon Natural Grocers Brand Organic Extra Virgin Coconut Oil
1 tablespoon organic vanilla extract
Pinch of Natural Grocers Brand Bulk Real Salt (or more for a salty caramel)
Optional toppings suggestions
Natural Grocers Brand Bulk Unsweetened Fine Shredded Coconut
Natural Grocers Brand Bulk Nuts of choice, chopped
Natural Grocers Brand Bulk Organic Fair Trade Semi-Sweet or Bittersweet Chocolate Chips, Melted chocolate (~¼ cup chocolate chips + 1 teaspoon coconut oil melted in a double boiler or small bursts in the microwave)
Natural Grocers Brand Bulk Organic Crystallized Ginger, finely chopped
Mini marshmallows
Crushed gluten-free pretzels
Crushed gluten-free cookies
Naturally colored sprinkles
Chopped freeze-dried fruit
Flaky sea salt
  1. Place the pitted dates in a small bowl and add just enough boiling water to cover them. Let them soak for 5-10 minutes, depending on how dry they are.
  2. While the dates soak, prep the apples by inserting a stick into the end of each apple (popsicle sticks or wooden chopsticks work well) for caramel apples. You can also opt for sliced apples for dipping, simply core and slice the apples. To prevent the slices from browning, fill a medium bowl with water and the lemon juice and soak the apple slices for a few minutes before removing them and setting aside to dry. Prep any toppings you wish to use.
  3. Remove the dates from the water and transfer them to the bowl of a food processor. Process in 5 second intervals to chop the dates, stopping to scrape the sides as necessary. Add the almond butter in dollops over the dates, then add the maple syrup, coconut oil, vanilla, and salt. Process, stopping to scrape the sides and redistribute as necessary, until the sauce is smooth and glossy looking.
  4. For caramel apples: Line a baking sheet with parchment paper. Use a spatula or your fingers to press caramel sauce in an even layer, about 1/8-inch thick, over the entire apple. If drizzling with chocolate, do so next, then sprinkle and gently press other toppings on. If you are not using melted chocolate, press desired toppings onto each apple. Store for up to 24 hours in the refrigerator until ready to serve.
  5. For a caramel apple board: Add the reserved date soaking water to the sauce in 1 tablespoon increments, stirring well in between until you get a thinner, pourable sauce. Place the sauce, apples, and desired toppings in individual bowls and allow guests to build their own caramel apple bowls. Offer forks and knives for those who want to keep their hands clean!

 

per one serving (no toppings)

CaloriesCarbsProteinFatFiber
486 kcal65 g9 g24 g9 g

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