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!
Makes 6-8 apples
6-8 wooden ice pop sticks
- 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.
- 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.
- To assemble apples, line a baking sheet with parchment paper.
- Push the popsicle stick into the bottom of the apple. Remove the stem from the top.
- Mix the topping ingredients together and set aside.
- Spread the caramel mixture onto the apple with a knife and sprinkle it with the toppings.
- 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!