Raw Caramel Apples
Raw Caramel Apples
Prep
15min
Total
30min
Servings
4
Ingredients
14
Level
Mod
Prep
15min
Total
30min
Servings
4
Ingredients
14
Level
Mod
Recipe by: Juliane Porter
Raw Caramel Apples
Prep:15minTotal:30minServes:4
Ingredients
Caramel Apples
  • 5apples(medium sized, clean, stems removed)
  • 5sticks(from your yard or used popsicle sticks for handles, clean)
  • 3/4cupwalnuts(finely chopped, preferably sprouted & dehydrated- plus they taste SO much better this way, coconut or your fav other toppings)
Raw Vegan Caramel
  • 1/2cupvirgin coconut oil(liquified; to liquify: set a glass bowl over a small pot of boiling water, add coconut oil & stir til melted, alternatively, you may sub equivalent dates or date paste which does make for easier adherance onto apple – I just love the taste of the coconut oil- tho both are super yum)
  • 1/2cupnut butter(raw, such as almond, cashew, sunflower or pepita butter)
  • 1/2cupcoconut nectar(raw, organic)
  • 4dates(pitted)
  • 1/4tspvanilla powder
  • 1/4tsppinch of himalayan salt
Raw Vegan Chocolate Ganache
Directions
  1. To insert the apple “handles” with ease, first make a slit about 1/3 the way down in the top middle of each apple with a sharp knife, then insert the sticks. Find a small platter and place a sheet of parchment or wax paper on it. You will be placing your apples on this during preparatin to catch excess caramel and chocolate. Place apples in the freezer for 10 minutes as this makes it easy for the caramel to adhere.
  2. Blend together the caramel ingredients til smooth & creamy. Set in freezer to cool for 5 minutes while preparing chocolate ganache.
  3. Whisk together the chocolate ganache ingredients until smooth and creamy. The mixture should not be overly runny, so adjust the amount of nut butter as necessary, slightly thicker is best for easy application. Set aside on the counter at room temp.
  4. Remove apples from freezer and place on your platter. If any of them are unstable, slice a small piece off the bottom to stabalize. Remove caramel from freezer as well & give it a stir to loosen it up a bit.
  5. With a small metal spatula apply the caramel to each apple, placing each apple on your platter as complete. Put the platter of caramel slathered apples back into the freezer for 5 minutes to set a bit. Don’t worry if some of the caramel slides down. Just pat it back up with your finger tips. We’ll be covering these babies up with your choice of toppings in a minute and they’re RUSTIC!
  6. Remove apples from freezer once again & take this opportunity to patch any spots where you may want to add a bit more caramel. Roll in your choice of finely chopped nuts, coconut etc. Pop back in the freezer for 10 minutes.
  7. Remove the apples from the freezer. Whisk your chocolate ganache to be sure it’s well incorporated, and then drizzle it about your caramel apples. (If you happen to have a squeeze top bottle use it for even simpler ganache application. Alternatively, place the ganache into a freezer bag, snip the TINIEST of little snips off the corner and then squeeze out the ganache using the freezer bag like a pastry bag.) Once complete, pop apples back in freezer for 5 minutes to set. Then move to fridge for permanent storage.
  8. For entertaining, slice the caramel apples as shown and arrange on your favorite platter.
Ingredients
Caramel Apples
  • 5apples(medium sized, clean, stems removed)
  • 5sticks(from your yard or used popsicle sticks for handles, clean)
  • 3/4cupwalnuts(finely chopped, preferably sprouted & dehydrated- plus they taste SO much better this way, coconut or your fav other toppings)
Raw Vegan Caramel
  • 1/2cupvirgin coconut oil(liquified; to liquify: set a glass bowl over a small pot of boiling water, add coconut oil & stir til melted, alternatively, you may sub equivalent dates or date paste which does make for easier adherance onto apple – I just love the taste of the coconut oil- tho both are super yum)
  • 1/2cupnut butter(raw, such as almond, cashew, sunflower or pepita butter)
  • 1/2cupcoconut nectar(raw, organic)
  • 4dates(pitted)
  • 1/4tspvanilla powder
  • 1/4tsppinch of himalayan salt
Raw Vegan Chocolate Ganache
Directions
  1. To insert the apple “handles” with ease, first make a slit about 1/3 the way down in the top middle of each apple with a sharp knife, then insert the sticks. Find a small platter and place a sheet of parchment or wax paper on it. You will be placing your apples on this during preparatin to catch excess caramel and chocolate. Place apples in the freezer for 10 minutes as this makes it easy for the caramel to adhere.
  2. Blend together the caramel ingredients til smooth & creamy. Set in freezer to cool for 5 minutes while preparing chocolate ganache.
  3. Whisk together the chocolate ganache ingredients until smooth and creamy. The mixture should not be overly runny, so adjust the amount of nut butter as necessary, slightly thicker is best for easy application. Set aside on the counter at room temp.
  4. Remove apples from freezer and place on your platter. If any of them are unstable, slice a small piece off the bottom to stabalize. Remove caramel from freezer as well & give it a stir to loosen it up a bit.
  5. With a small metal spatula apply the caramel to each apple, placing each apple on your platter as complete. Put the platter of caramel slathered apples back into the freezer for 5 minutes to set a bit. Don’t worry if some of the caramel slides down. Just pat it back up with your finger tips. We’ll be covering these babies up with your choice of toppings in a minute and they’re RUSTIC!
  6. Remove apples from freezer once again & take this opportunity to patch any spots where you may want to add a bit more caramel. Roll in your choice of finely chopped nuts, coconut etc. Pop back in the freezer for 10 minutes.
  7. Remove the apples from the freezer. Whisk your chocolate ganache to be sure it’s well incorporated, and then drizzle it about your caramel apples. (If you happen to have a squeeze top bottle use it for even simpler ganache application. Alternatively, place the ganache into a freezer bag, snip the TINIEST of little snips off the corner and then squeeze out the ganache using the freezer bag like a pastry bag.) Once complete, pop apples back in freezer for 5 minutes to set. Then move to fridge for permanent storage.
  8. For entertaining, slice the caramel apples as shown and arrange on your favorite platter.
Directions
  1. To insert the apple “handles” with ease, first make a slit about 1/3 the way down in the top middle of each apple with a sharp knife, then insert the sticks. Find a small platter and place a sheet of parchment or wax paper on it. You will be placing your apples on this during preparatin to catch excess caramel and chocolate. Place apples in the freezer for 10 minutes as this makes it easy for the caramel to adhere.
  2. Blend together the caramel ingredients til smooth & creamy. Set in freezer to cool for 5 minutes while preparing chocolate ganache.
  3. Whisk together the chocolate ganache ingredients until smooth and creamy. The mixture should not be overly runny, so adjust the amount of nut butter as necessary, slightly thicker is best for easy application. Set aside on the counter at room temp.
  4. Remove apples from freezer and place on your platter. If any of them are unstable, slice a small piece off the bottom to stabalize. Remove caramel from freezer as well & give it a stir to loosen it up a bit.
  5. With a small metal spatula apply the caramel to each apple, placing each apple on your platter as complete. Put the platter of caramel slathered apples back into the freezer for 5 minutes to set a bit. Don’t worry if some of the caramel slides down. Just pat it back up with your finger tips. We’ll be covering these babies up with your choice of toppings in a minute and they’re RUSTIC!
  6. Remove apples from freezer once again & take this opportunity to patch any spots where you may want to add a bit more caramel. Roll in your choice of finely chopped nuts, coconut etc. Pop back in the freezer for 10 minutes.
  7. Remove the apples from the freezer. Whisk your chocolate ganache to be sure it’s well incorporated, and then drizzle it about your caramel apples. (If you happen to have a squeeze top bottle use it for even simpler ganache application. Alternatively, place the ganache into a freezer bag, snip the TINIEST of little snips off the corner and then squeeze out the ganache using the freezer bag like a pastry bag.) Once complete, pop apples back in freezer for 5 minutes to set. Then move to fridge for permanent storage.
  8. For entertaining, slice the caramel apples as shown and arrange on your favorite platter.
Notes

Note: Leftover caramel? Use it as a dipping sauce or smoothie topper! Leftover ganache? Pour into little molds (or onto a wax paper lined surface) & pop into the freezer for instant raw chocolates.

Raw Caramel Apples Slices

Juliane Porter

Chef: 

Juliane Porter is fine artist and founder of StyleNectar.com where she shares tips on living beautifully via food, art and holistic lifestyle. She enjoys a gluten-free, primarily raw vegan “foodstyle” and shares beautiful recipes alongside wellness articles and her commissioned Fine Art weekly at StyleNectar.com.