Did you love caramel apples as a kid? Do you wish for healthy caramel apples?
I’ve got it for you!
Healthy Caramel Apples
As a juvenile junk-food-junkie, I loved caramel apples. Not for the apples, though, for the caramel! My sweet tooth started early in life…
That frosting was my gateway to mars bars, fun dip, Mackintosh’s toffee, and pixy sticks.
Of course I still love cookies, cakes, ice cream, and other sweets. But like most of you, I also prefer sweets made a little healthier now. For me, and for my kids.
Also for my teeth. (The candy of my youth has provided comfortable living for quite a few dentists!)
So, I created these healthy caramel apples for Plant-Powered Families. Not only better for you, these caramel apples are also much easier to make than traditional versions!
I once made traditional caramel apples. They were messy, sticky, and SO much clean-up. I can assure you these caramel apples are far easier – yes, some prep and cleaning, but much simpler.
A date caramel coats these healthy caramel apples, which is pretty effortless compared to stovetop caramel – it just requires a couple of steps (soaking the dates, then draining and processing with a few other ingredients).
Once the caramel is made, you smooth a layer around your apples of choice, and add a coating (if you like).
APPLE VARIETIES
I think one of the reasons I never cared much for the actual apple in those caramel apples of my youth is because it was typically a McIntosh apple. I’m not a fan of McIntosh apples, too sour and mealy for my liking, I prefer a crisp, crunchy, sweet apple like Gala, Fuji, Spartan, or Sweet Orin.
So, as a kid, to bite through a sweet, sticky caramel coating into a sour apple? Did NOT work. You can choose any apple you like for these treats, but I opt for one of the sweeter, crisper varieties mentioned above.
In these photos you’ll see I’ve used coconut (unsweetened), and also grated chocolate (use a vegetable peeler to get some shavings from a chocolate bar). Obviously if using the dark chocolate these apples aren’t entirely sugar-free – but with a good quality, higher cocoa content dark chocolate, the sugar content is much lower than a milk chocolate.
Then, do you see the other coating? That is almond meal! I think it is fabulous with the caramel. You could also combine the almond meal with dark chocolate, that would be incredible.
At first, I wasn’t sure if the almond meal would fly, but it DOES. And, because it is much finer than chopped nuts, it holds to the caramel very well!
I think I’ve talked enough, it’s time to snack! Enjoy…
Healthy Caramel Apples
Ingredients
- 1 1/2 cups pitted dates lightly packed
- 1/2 cup plain non-dairy milk to soak dates
- 3 1/2 – 4 tbsp raw cashew butter (optional) see note and can substitute
- 1 tsp pure vanilla extract or the seeds scraped from 1 vanilla bean
- 1/8 tsp rounded sea salt
- couple pinches freshly grated nutmeg optional
- 4-6 organic apples or more, depending on size
- popsicle sticks or spoons
Instructions
- First, combine the dates with the non-dairy milk in a bowl. Let soak for about an hour. Then, drain the dates, gently pushing the excess milk through a sieve. In a food processor or high powered blender, combine the dates with the cashew butter, vanilla, and sea salt (and nutmeg, if using). Process until very smooth, scraping down the processor bowl as needed, and puree again. This will take several minutes. Transfer to a container and refrigerate. When ready to coat your apples, insert a popsicle stick into the stem end of each apple (if you don’t have any sticks handy, try inverting a spoon so you insert the handle into the apple and you hold the rounded ‘spoon’ end). Then, simply lift the apple and use a butter knife or spatula to coat your apples with the caramel (not too thick as the caramel is very sweet, but thick enough for it to be substantial and for the toppings to adhere). Place in a container or on a tray or baking sheet lined with parchment paper, and serve, or refrigerate for up to a day before serving.
- Nut butter Notes: I really like raw cashew butter in this caramel for a couple of reasons. First, it is a very thick/dense nut butter, so it helps make the caramel a little thicker. Second, it has a mellow, soft taste that works well in this caramel. But, you could substitute regular cashew butter, or raw/regular almond butter, or macadamia butter. So, for best flavor I’d choose either cashew, almond, or macadamia nut butter. If you have a nut allergy, you can either opt for sunflower butter (and maybe add some cinnamon or pumpkin pie spice to the mixture to bump up the flavor), or omit altogether and just have a date paste. For a lower fat version, feel free to reduce the nut butter or omit it altogether.
Notes
Have you ever made caramel apples? What is your apple of choice?
Marilyn Rose says
Delicious!!! We’re using the “caramel” as a dip for apple slices. My 11yo asked to make this today, as part of our Halloween celebration. So glad we did! We used almond butter, and doubled the recipe. We had to add a bit of the soaking milk to help with the blending, even in our Vitamix. We will be making this again!
Jenny says
Hi,
Thank you for sharing. I made this recipe and my kids really loved it. I am planning to include this idea on my daughter’s birthday party soon.
Pixie @ Cheerfully Vegan says
I thought I was alone in hating the apples that spoiled the caramel on the outside! Bleh. Growing up on sugar-coated everything and eating Pixy sticks (of course, those would be a serious favorite for me!), no wonder we didn’t want to mix sweet and very sour. Maybe if they weren’t mealy, too…..
I read the instructions on caramel apples before we gave up dairy, and I decided that was way too much work. I would buy wrapped caramels and just eat them. Years ago I made a caramel dip for apple slices, but, while it was vegan, it wasn’t a whole plant food. This looks very yummy. I will have to try it.
Mary S says
Can this be made in a good blender instead of a food processor? I don’t own a food processor. I’d hate to get started with this only to find I have no way to adequately mash and blend the ingredients, and I certainly would not be able to do it by hand. Thank you!
Dreena says
Hi Mary, yes, absolutely. If you have a high-powered blender, it will work fabulously!
Dreena says
and thanks, I’m going to add that note to the instructions!
katie says
Wow Delicious. I used roasted cashew butter since that’s all I found. This caramel is amazing.
Emma says
Looks tasty!!!! … but what about some coconut sugar sweetened chocolate for the dark chocolate option?! Zimt to the rescue, Dreena, you need a topper upper!
Erin says
Ooooh, these look good. And for the chocolate kick without the sugar you could sprinkle raw cacao nibs on them. Will definitely be making soon!
Marie-Eve says
Amazing!!!! I was just thinking that I wanted to make caramel apples for my eldest daughter’s upcoming 4th birthday party (3 July). I was really dreading the research and trial and error I was going to have to go through to find a healthy version. I am so excited I just fell upon this this morning.
I was given your “Let them eat vegan” book for Christmas and it is now my go to baking and all vegan cooking bible. I LOVE it!!! Every single recipe I have tried has been delicious, so I know for a fact that these are going to be awesome!!! Thank you!!
Lauren Pifher says
This recipe is delicious! Thanks for sharing. I am vegan and work at the health food store so this is the perfect Christmas gift to bring in for my co workers 🙂
Dreena says
Terrific Lauren! Nice idea for a treat at work, hope they all enjoy. 🙂
Marianne says
I love caramel apples! I’ve never made my own, but love the idea of making a caramel apple with more natural ingredients. Personally though, I love getting a sour apple like a Granny Smith in my caramel apples. The contrast of the sweet and sour keeps it from getting too sickly 🙂
Dreena says
Hi Marianne – well these are super easy to make! I totally understand the contrast of sweet to sour, makes absolute sense, so by all means use them in this recipe! (and I wish I liked those sour apples myself!) Thanks…
Laurie says
Your ideas are always so creative!! I wanted to let you know that I finally got around to making your Cinnamon Cookie Dough Bars and they are absolutely INCREDIBLE!!! Honestly, I think they are pure genius and now I’ve made them several times. I roll them into balls for easy transport. I think they will be coming to Iceland next month with me (we’re going to see the Northern Lights)! Thank you so much for all of your yummy ideas.
Dreena says
That is SO very kind, thank you Laurie. I love those cinnamon dough bars so much too – I think they taste better than I can communicate in a recipe name!! Thank you for such a cheery note, and wow – have fun on that trip!!
Mattheworbit says
These look like a great, fun idea. And I like the fact that the date caramel is far less unruly and sticky and gooey and fally-offy than sugar based stuff. And I think the fruit and nut notes will go wonderfully with the fruit. But I’ve never had a caramel apple – they’re not at all common here!
Jorin Hawley says
Nice post! Now I am really hungry…
Rosanne says
What a great candy substitute this can be for us at Halloween time! One question though….I have been to 3 stores (Whole Foods, Trader Joe’s and Sprouts) and none of them carry honey dates. Can I substitute Medjool dates?
Dreena says
Rosanne, absolutely you can use medjool dates, I just like to be specific in my recipes which dates I use. Oh, and I buy the honey dates at walmart, so you might find them there if you shop there at all. Good luck… enjoy!
Heather Nauta says
gorgeous and yummy-looking! lovely, Dreena 🙂 I was just making some cocoa-date balls today, this is a great way to do something different with dates! I never liked caramel apples, but I think these look delish. And I used to LOVE licking the beaters when I was little, too!! oh, the simple joys… actually, I still lick the beaters – they’re just covered in things like your date caramel now 😉 I just can’t let any little bits go to waste! I also take a spatula to the mixing bowl…..
Dreena says
hey thanks Heather!! And, eating the batter/frosting/dough… best, best part of vegan baking 😀 (I scrape every little bit out of bowls and processors too – and tell people in my recipes to do the same, haha!)
Christy B says
These look fabulous! I can’t wait to try out this recipe. THANK YOU for including a nut-free option! My children have peanut and tree nut allergies. Your recipes are delicious and nutritious!
Dreena says
You’re welcome Christy. I know, a lot of healthy vegan recipes use nuts (mine included). The caramel is very good without any nut butter, just a little softer. So you can blend it without any seed butter, taste it, and then adjust from there to your liking. Def some cinnamon or pumpkin pie spice will make the seed butter tastier in there! Enjoy!!
Georgina says
Dreena, these are fabulous! I often lost fillings with the hard. Sugar coated apples. I can’t believe how good this recipe looks! Will definitely try them!
Dreena says
lol, I could tell some dental stories Georgina!! Your dental work should be all good with these. 😉
Christine Magiera says
Fabulous idea Dreena! I can’t wait to make these this weekend!
Dreena says
wonderful Christine, hope the boys love them – our girls sure do!
urbanvegan says
You really outdid yourself here! These look amazing and what gorgeous shots. I had to laugh at the photo of wee Dreena. You know, you still look the same–I would totally know it was you. But oy! The stuff we ate in our misspent youths, huh?
Announcing your contest winner tonite 🙂
Dreena says
HA!… really Dynise, you recognize grown-up me there? Must be the frosted beater giving me away, lol! Thanks so much. xo
Becky Striepe says
These look amazing! Using dates was such a smart idea.
Dreena says
Thanks Becky, they are quite easy to make as well – hope you give them a try and enjoy. 🙂