I first made this caramel to go along with some raw chocolates (recipe to come soon) that I made once and thought it was pretty amazing at the time.
Flash forward to last Saturday and I had a vegan potluck to attend. Whenever I go to a potluck I try and bring something that I don’t think someone has thought of. There’s always plenty of chips and salsas, lentils with different grains, and fruit. So I try and make something different. I had my mind set that I was going to be bringing stuffed mushrooms and then shifted my thinking over to raw. Usually at these vegan potlucks people are pretty health conscience and have different diet restrictions they give themselves so I wanted to make sure a majority if people could try whatever I brought! So raw it was and gluten free by nature. I thought and thought about the different raw foods I’ve ever made and remembered how delicious that caramel was. “Well I can’t just bring caramel” I thought and if I’m being honest, I didn’t want to go through too much trouble… Then it hit me! Caramel and apples slices! It’s the beginning of Fall and what says Fall more than caramel apples?! (Besides candy corn – I haven’t tried any vegan versions of those yet.)
I got very excited about the caramel and ended up tripling the recipe which was perfect because after the potluck I was left with about a third of it to myself. 🙂
The recipe was a lot easier than I remember it being and I can’t believe it took me so long to make it again. Needless to say, it’s going to be made a lot more often. Plus it makes me eat apples which I’m usually not a huge fan of plain.
Side note: I tried it with red and green apple slices and red took the cake. It blew my mind how much it tasted like a real caramel apple!
-1 C pre-soaked dates
-3 Tbs raw agave nectar
-2 Tbs raw almond butter
-2 Tbs coconut oil
-1 1/2 tsp vanilla extract
-1/2 tsp sea salt
*I recommend doubling the recipe for easier blending and because it’s just that good.