Date caramel never fails my craving for sweetness.
This is a super easy date caramel recipe that is thick enough for coating and sticking to things, like apples.
I like to choose a tart, crisp apple for this to balance the sweetness of the caramel and to hold up to the texture. Macintosh apples seem to be too mealy, red delicious too sweet. I like granny smith, honeycrisp or goldrush.
Have some sturdy twigs or Popsicle sticks handy before starting this project. It makes the job of applying the caramel much easier!
This makes about 3/4 cup caramel, enough for 5-7 apples depending on how large they are.
Date caramel ingredients:
1 1/2 c dates, pitted
1/2 c non-dairy milk
3-4 T almond, cashew or sunbutter
1 t vanilla extract
1/8 t salt, rounded
A pinch of fresh grated nutmeg (optional)
Chopped bittersweet or semisweet chocolate
First, soak your dates in the milk for an hour.
Drain the dates and save the milk for something else (a smoothie, tea, etc…).
Add dates and remaining ingredients to a blender.
Blend until very smooth, stopping to scrape down the sides.
De-stem your apples and push your sticks down into the center.
Using a butter knife or spatula, spread the caramel over your apple.
Sprinkle toppings over the apples and refrigerate them if you’re not going to eat them right away.