Raw toffee apples with vegan date caramel
Depending on how big/ small your apples are, you may have leftover caramel. Enjoy it with coconut yoghurt, fruit, on porridge or straight up on a spoon!
A high-speed blender makes all the difference here in getting a super smooth caramel. A food processor will also work, but it will not be as smooth.
For the caramel:
220g pitted dates
60g Raw Health almond butter
20g Raw Health coconut oil
1 tbsp. Raw Health honey
1 tsp. maple or vanilla extract/ seeds from one vanilla pod
½ tsp. cinnamon (optional)
A pinch of sea salt
For the apples:
Freeze dried raspberries
Soak the dates in warm water for 10 minutes.
Drain the dates and add them to a blender, along with all of the other ingredients. Blend until completely smooth. Refrigerate for at least half an hour or until ready to assemble your apples.
Sick a bamboo stick into the top of the core of the apple to make a handle.
Use a spoon to spread a thick layer of caramel over the apples, covering them completely.
Sprinkle your toppings over the apples generously. Keep in the fridge until ready to eat.