It’s October and all I want to do is drink cider, carve pumpkins, and eat caramel apples. Alas caramel is messy to cook, easy to screw up, and well, let’s face it, full of sugar and butter. Don’t get me wrong. I love my share of fat and sugar – but I don’t think it would be a good idea to consume it at the rate I’ve been craving caramel apples.
Medjool dates are an amazing alternative to caramel. I was skeptical at first, but it really does taste very similar to caramel. I’ve been doing it for years now.
Putting the medjool caramel in an apple is super cute. Also the apple-bowl absorbs some of the caramel and is delicious to eat at the end. =)
Medjool Caramel Ingredients
- 10 unpitted medjool dates (roughly 150g with the pits)
- Salt to taste, a pinch or two
- At least 6 Tbs non-dairy milk. You may need more to get desired consistency. Also, I used almond milk.
- 7 Tbs water + 3 cups for soaking
- 1.5 tsp vanilla extract
- Apples. You will have enough caramel to fill 4-5 apples but if you don’t want to eat it all at once you can save the leftover caramel for later.
- 1 lemon
- Rinse off the dates by running them under water for a few seconds.
- In a medium-size bowl, soak the dates in about 3 cups of water- or just enough water to cover the dates. Let it soak for at least an hour.
- When the dates are nice and soft, take them out of the water and remove their pits.
- In a blender combine the dates, salt, vanilla, non-dairy milk, and water. Blend until creamy. If the caramel is too thick, add more almond milk – 1 tablespoon at a time.
- Wash your apple and cut the top off.
- Using a melon baller, scoop out the insides of the apple.
- Run a lemon slice around the top edge of the apple-bowl to prevent browning.
- Fill the apple-bowl with the salty medjool date caramel.
- Slice up an apple to dip into the caramel.
And here is Marshall keeping me company again. <3