Vegan “Caramel” Candy Apples

by | Updated: October 13th, 2017 | Read time: 2 minutes

Bid adieu to those sticky, guilt-inducing candy apples you’ve eaten at the county fair, and let a healthier version of the delicious treat catch your eye. Instead of a sugary, heavily-processed caramel goo, these apples are dipped in a clean, sticky coating made from dates and sweet potatoes. The soy-, dairy- and gluten-free “caramel” packs plenty of sweet flavor with no regrets, so you don’t have to wait for fall or a special holiday to bob for these apples. Simply top with cacao nibs and walnuts, and enjoy whenever you like!
"Caramel" Candy Apples

Makes 6-8 apples

Ingredients

Apples
6-8 wooden ice pop sticks
6-8 apples

“Caramel”
8-9 Medjool or deglet noor dates, pitted
3/4 cup sweet potato (about 2 medium-sized or 1 large)
4 Tbsp. almond milk
2 tsp. vanilla extract (alcohol free)

Topping
1/2 cup cacao nibs
1 cup walnuts, chopped

Directions

  1. Cook sweet potato by baking, steaming or microwaving it. If baking, bake at 450 degrees F for 50 minutes, flipping once. Steam on the stove for 15-20 minutes. Microwave, covered with a damp paper towel, on a plate with 4 tablespoons of water for 5-6 minutes, until soft. Once cooked, cut it down the center and scoop out ¾ cup.
  2. In a high-speed blender, add the sweet potato and the rest of the caramel ingredients and blend until smooth. Place mixture into a medium bowl and set aside.
  3. To assemble apples, line a baking sheet with parchment paper.
  4. Push the popsicle stick into the bottom of the apple. Remove the stem from the top.
  5. Mix the topping ingredients together and set aside.
  6. Spread the caramel mixture onto the apple with a knife and sprinkle it with the toppings.
  7. Place the apples onto the prepared baking sheet and chill in the fridge for at least 30 minutes.

Slice into sections or just bite straight into them — either way, enjoy!