Low Sugar Caramel Apples

This plant-based caramel is heavenly, and won’t give you a sugar high! It makes the perfect rich coating for caramel apples for Hallowe’en, and a fabulous sauce for all your caramel needs.

Yield: 5–6 apples

INGREDIENTS

For the caramel

• ¼ cup coconut oil
• ¼ cup Nuts to You Cashew or Sunflower Seed Butter
• ¼ cup maple syrup
• 1 tsp black strap molasses
• 1 tsp vanilla extract
• Pinch of salt

For the apples

• 5–6 medium-sized granny smith apples, or apple of choice
• 5–6 sturdy sticks or straws

INSTRUCTIONS

1. In a medium-sized pot, combine caramel ingredients and whisk over medium heat until completely smooth with no lumps. Let sit at room temperature for 1 hour to cool down.
2. When the caramel has cooled, pour it into a small bowl just big enough for the apples to dip into.
3. Prepare a plate with a sheet of parchment or wax paper for the apples.
4. Insert a stick or straw into the top of each apple to create a study handle. Dip and twirl the first apple in the caramel and let it drip over the bowl for a few moments to catch any excess. Place the apple on the prepared plate, and continue with the rest of the apples.
5. Place the apples in the fridge for 1 hour for the caramel to firm up.
6. You can keep the apples in the fridge for up to 3 days. Extra sauce can be refrigerated for up to a week.

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