I’m welcoming apple season with open arms with these Salted Date Caramel Apples three ways. Tart granny smith apples coated with a salted maple date caramel and then dipped in your choice of pumpkin-spiced pecans, toasted coconut or drizzled in vegan chocolate. The perfect way to get your apple dessert fix without sugar. Well, without the processed stuff, anyway.
My Dad and I gave up processed sugar around the same time about a year and a half ago. But every time I mention a naturally-sweetened dessert to him he says “Oh Melanie, if you’re going to do it you’ve just gotta do it”. Fair point, if you have self-control like him. I know how addicted my brain gets the second I bite into something sweetened with white sugar. I immediately need to eat the whole pan or box of whatever it is. And then my joints hurt, my face gets puffy and I want to nap for 24 hours and do it all over again. So, while my very wise Dad has a fair point, I’ve gotta stick to something a bit healthier. Unless it’s one of the 10 desserts my mom makes at Christmas. Then, all bets are off.
If you haven’t put it together already, desserts are a BIG deal in my family. We could eat them every day. But we are also health freaks, so we rein ourselves in a bit. Thankfully, I still find little ways to sneak desserts in quite often without thinking twice about it by making fruit or veggies the base and sticking to natural sugars that won’t turn me into a crazy person. So that’s exactly what I did with these salted date caramel apples.
How I make Caramel Apples Healthy
I’ve had to get creative since giving up processed sugar. To replace processed sugar found in traditional caramel, I decided to go with dates as the base of this caramel because they have a natural caramel flavor and are sticky enough to cling to the apple. They’re also a fruit so they’re low in glycemic index (aka won’t ignite your sugar dragon), have lots of fiber and are good for you! So, that’s good enough for me.
Besides being healthy, these date caramel apples also had to taste rich and decadent. So I decided to add some coconut milk, maple extract and himalayan pink salt to the dates after I whirled them into a paste in the food processor. The healthy fat in the coconut milk gave it a richness similar to butter caramels. The salt gave it that salted caramel flavor and maple is just so nostalgic and perfect for fall. So, one round in the food processor and then some stirring over the stove top and you’ve got yourself date caramel!
I’m not going to lie, this tastes a bit healthier than your classic caramel apple, but it’s still decadent and feels like a treat. Especially with these toppings.
The toasted coconut topped apples are just coconut and vegan butter baked in the oven for a few minutes until the coconut is brown and crispy. It’s a simple flavor that works so well with the caramel.
The pumpkin-spiced pecan apples are chopped pecans with a bit of maple syrup and pumpkin spice. They’re toasted in the oven until warm, fragrant and crunchy. This option is also simple but very comforting and cozy, exactly what fall is made for.
And last but not least, chocolate.
Chocolate and caramel. A match made in dessert heaven. I’ve gotta say this one turned out to be my favorite because how can you beat chocolate?? Although I would highly recommend making all three. I highly recommend stocking up on these Hu Chocolate Bars if you’re going to be doing more vegan, naturally-sweetened baking this fall. I just ordered a 6 pack this morning to hold me over for hopefully the next month.
The apples keep perfectly in the refrigerator for about 3 days. My one tip with these is after you blend your dates in a food processor, make sure to simmer them with the remaining ingredients on the stove top until your caramel until it forms a thick paste. The consistency will be a little thicker than an apple butter. Don’t skip this step. Unless you want caramel sliding down your apples. Yes, this was me on take one of testing these. I cried a little on the outside and then figured out a longer simmer time is the trick.
You should be able to dip the apples in the thickened sauce but spreading it with a knife works, too.
If you make these date caramel apples three ways be sure to leave a comment and/or give this recipe a rating! As a new blogger, I’d love to hear from you guys. And also, if you make this recipe be sure to tag me on Instagram so I can see your take!
And for other cozy vegan fall recipes, try my Sweet Potato Jackfruit Enchiladas or my Roasted Fall Veggie Fall Pesto.
Salted Date Caramel Apples Three Ways
Tart granny smith apples are coated in soft, salted date caramel and rolled or drizzled in your choice of pumpkin spiced pecans, toasted coconut or dark chocolate. All the fall. All the yum.
Ingredients
- 6 apples granny smith or honeycrisp
- 2 cups pitted medjool dates about 20 large dates
- 1/2 cup coconut milk
- 1 tbsp maple extract
- 1/4 tsp himalayan pink salt
- 1 tsp vanilla extract
Instructions
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Create a date paste. In a food processor or high-powered blender, add dates. Process until the mixture is completely smooth, about 5 minutes.
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Make the date caramel. In a medium saucepan turned to medium, combine date paste, coconut milk, extracts and salt. Bring to a simmer and stir occasionally until a thick and rich caramel is formed, about 10 minutes.
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Meanwhile, prepare your desired toppings: melt chocolate, toast coconut and melted vegan butter in the oven on 350 degrees for 5 minutes, or toast pecans, pumpkin pie spice and maple syrup in the oven on 350 degrees for 5 minutes. Transfer the topping to small bowls to cool when finished.
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When the caramel is done, transfer it to a medium bowl and refrigerate it for 30 minutes or until cool. Then assemble. Place sticks in your apples and dip them into the caramel one at a time. Roll the apple around the bowl a few times for full and even coverage. Then dip the caramel apple into the coconut or pecans, or drizzle them with chocolate. Or both! They will store in the fridge for up to 4 days.