These vegan caramel apples are the perfect “make at home” treat! Whether you’re hosting a Halloween party or simply want a dessert that’s a little different from your standard baked goods, these apples will hit the spot!
Ingredients
For the caramel sauce
- 1 pound pitted Medjool dates
- ½ tsp vanilla extract
- ¾ cup coconut milk
- 1 pinch sea salt
For the apples
- 10 apples for this recipe, I used medium-sized Granny Smith apples, but you can use Gala apples.
- 10 6 inch lollipop sticks
- Toppings of choice
Instructions
For the sauce
- for this recipe, I used medium-sized Granny Smith apples, but you can use Gala apples.
- Add dates, vanilla extract, and coconut milk to a food processor.
- Process until the mixture is smooth (approx. 5 minutes). The consistency should similar to creamy peanut butter. It should stick to a spoon and spread easily. If the mixture is too dry, add additional coconut milk, 1 teaspoon at a time, until the desired consistency is achieved.
For the apples
- Clean the apples and remove any stickers or labels.
- Remove the stems by using a paring knife to make a small cut at the base of the stem. Make sure your fingers are safe and out of the way! Give the stem a twist, and it should pull right out.
- Insert lollipop sticks where the stem was removed. Push the stick into the apple until it is almost all the way through.
- One at a time, use a spoon to cover the apple with the prepared caramel sauce.
- Press the topping onto the apple until it is covered.
- Place apple on a solid surface, and repeat until all apples are complete.
- This recipe will make enough to cover ~10 medium-sized apples. The coconut milk can be substituted with any non-dairy milk. To give your caramel a festive flavor, try adding ⅛ tsp of pumpkin spice. For salted caramel, add additional sea salt to your liking.
- I chose to use chocolate chips, coconut chips, and chopped peanuts to cover my apples. There are endless options including sliced almonds, crushed cookies, granola, vegan marshmallows… use your imagination!