With all the summer fairs, we see candy and caramel apples. I love seeing them because they remind me of being a kid again…but they are not the best choice for desserts — full of sugar and other chemical additives. Here is a raw vegan caramel recipe that you can use to dip apples or coat them for caramel apples.
If you coat them, you can roll them in finely chopped almonds or my favorite, put a layer of pumpkin seed butter on the apple and then add the layer of caramel. This trick will balance the sweetness of the caramel apple to help keep blood sugar more stable and reduce cravings.
Like most of my dessert recipes, I have included grounding, digestion-enhancing spices with medicinal benefits. Fenugreek actually aids weight loss, along with many other great benefits for digestion and eye health.
Ingredients
- 10 pitted Medjool dates (at room temperature so they are soft)
- 1.5 tablespoons coconut butter
- 1 tablespoon raw coconut oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon fennel
- 1/4 teaspoon fenugreek
- 1 tsp vanilla extract
- 1/4 cup hot water
Directions
Put all ingredients in a food processor with S-blade or a high speed blender and fully blend until you have a soft, smooth consistency. If you want a thinner consistency, you can add a little more water until you have the consistency you like. You can also warm this on low on a saucepan, if you want to be able to pour the caramel onto something.
Serving Ideas
- Steam or boil chopped apples and use this as a topping for a fast apple pie.
- Slice apples and dip them in pumpkin seed butter and caramel.
- Eat a scoop with almond butter and a sprinkling of sea salt for a between meal sweet treat or blood sugar balancer.
How do you like to use caramel? What are your serving ideas?
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