Caramel Apples with Pumpkin Seed Crunch
This treat is a little morsel that is perfect for the fall season.
1 small apple
*Using a melon-baller, make apple balls placing in a bowl with cold lemon water to preserve color. Set aside.
10 medjool dates, pitted and soaked in 2/3 cup of water for about 30 minutes
1/4 cup maple syrup
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon mesquite powder (optional)
1/2 teaspoon salt
1 tablespoon water
*Blend all ingredients until completely smooth (adding additional water as necessary, but using as little as possible). Pour caramel into a small bowl and set aside while preparing the Pumpkin Seed Crunch.
PUMPKIN SEED CRUNCH
1/2 cup + 2 tablespoons pumpkin seeds
2 tablespoons coconut sugar
scraped seeds from 1/2 vanilla pod
pinch of salt
*Grind all ingredients in a small food processor. Place in a small bowl, and follow assembly instructions below.
- Drain and pat dry the apples with a kitchen towel. Dip the apples into enough caramel sauce to coat. Carefully remove apples, one at a time, from the caramel with a wooden or metal skewer (or a toothpick) and roll in the pumpkin seed crunch, to coat. Chill in the fridge until coating is set.