It’s Caramel Apple season, and if you avoid dairy, processed sugars and added oils like I do, you may feel like you’re missing out. No need. Just try these beauties instead, made with real food.
Rich, sweet, and delicious – I promise it will make everything all better. xo
DELICIOUSLY PLANT-BASED CARAMEL APPLES
1 cup pitted dates
6 crisp apples
1 cup corn flakes (look for no-sugar-added, fruit-sweetened only)
1/2 cup creamy natural peanut butter
4 tablespoons nondairy milk
1 teaspoon vanilla
dash of salt
Cover dates with warm water, and soak for for an hour or two, until soft. Drain softened dates, and set aside.
Wash apples, and dry with a clean towel or paper towels completely. Insert rounded wooden popsicle sticks through the stem of each apple. Set aside.
Process corn flakes into fine crumbs, using either a food processor (I use a large Cuisinart), or a zipped plastic bag and rolling pin. Pour crumbs into a bowl and set aside.
Into a high-powered blender like a Vitamix, add softened dates, peanut butter, milk, vanilla, and salt, gradually working up to high speed until mixture is completely smooth.
Using an offset spatula, spread date caramel mixture on apples. (This is the messy, delicate part; mixture is gooey!)
Carefully roll each apple in corn flake crumbs.
Wrap apples individually in wax paper or plastic wrap, and chill until served.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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