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.
Notes
Have you ever made caramel apples? What is your apple of choice?
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!)