Vegan Chocolate Candy Apples
As I mentioned in my last post, I've got heaps of apples from Jesse's customer's tree. This means my mind is running wild with all the things I can do with them. Yesterday I made a batch of slow cooker apple butter. If you haven't had apple butter… well you need to get some apples and make it now! Its a thickened, sweeter, richer version of apple sauce. Its got a velvety texture. Its a great way to preserve the apples because it freezes well and keeps in the fridge a long time. You can see my recipe post with the step by step process for how to make it. It works great in recipes but of course is also tasty all on its own.
What I should make with the rest of the apples? Leave a comment below!
Todays post is all about the amazing candy apples that I made the other day. It all started when my friend Pam sent me a little video on Facebook for chocolate covered apple slices on a stick that were drizzled with caramel sauce, white chocolate, and decorated with m&ms and pretzels. She said "Heathy you should make a healthy version of these." And so I did! I created a vegan chocolate covered candy apple that is amazzzing. I like the idea of slices instead of a whole apple, that way you get a mix of everything in each bite.
They're super easy. This is more like a set of directions than a recipe. In hindsight I should have snapped the whole process. And the peanut butter caramel sauce is SO good - its a nice recipe to add to your repertoire, regardless of whether you make the apples or not.
Vegan Chocolate Candy Apple (Slices)
What You Need
Chocolate of choice - on the darker side is best, like 60 or 70%
Chopped peanuts, other nuts, or sprouted buckwheat
Melted coconut butter (optional)
Here are the two ways I did my apples.
On the left: Chocolate, caramel drizzle, coconut butter sauce, cacao nibs, sprouted buckwheat, and extra chocolate drizzle.
On the right: chocolate, caramel sauce to cover half the apple, peanuts, and chocolate drizzle.
Peanut Butter Caramel
1/4 cup coconut nectar
3 tablespoons peanut buter (or other nut butter)
3 tablespoons melted coconut oil
1 tablespoon hot water
Whisk all ingredients together until completely smooth. If it cools and stiffens up set it in a bowl of hot water and whisk again. It should be fluid and creamy.
Line a cookie sheet with parchment paper. Slice the apples vertically (I left the core in). Insert sucker stickers into the bottom. Dip the apple slices into the caramel, let excess drip off and then place flat on the pan. OR *place the apples on the pan and spoon the caramel sauce over top. Place in the freezer for at least 1 hour.
*NOTE: when I took the apples off the pan, the bottom layer of the caramel didn't stay on the apples. I ended up scraping it off the pan and warmed it up with the leftover caramel sauce for the rest of the topping.
While the apples are in the freezer melt your chocolate (I used a few cups of chopped chocolate) in a bowl set over a pot of hot water on the stove. Add a spoonful of coconut oil (I used about 1/2 tablespoon). When all melted and smooth, dip the apples into the chocolate and when coated transfer onto a new parchment lined tray. NOTE: Make sure the chocolate covers all the way down to the stick to secure it otherwise the apples may fall off the stick. Chill in the fridge for 20 minutes. Remove and dip half of the apple into the warmed caramel sauce and then sprinkle with chopped peanuts (or roll the apple in the peanuts). Set back on the pan and drizzle more chocolate on top. For the "white chocolate" looking drizzle I just whisked melted coconut butter with enough hot water to make it smooth. Place back in the fridge again for about 10 minutes. Voila! Eat!
A bit of eye candy lol.
And make sure to check out my NEW YouTube channel! Subscribe, and be sure to leave your ideas of recipes you want me to create and share. See my first video HERE for Vegan Pumpkin Pie Parfaits. Today I'm going to be filming a new recipe.