Like a healthlier spin on candy apples, these 3 bite snacks are ideal after school bites or late night nibbles when your sweet tooth hits. Organic, vegan, raw, dairyfree, soyfree, kosher, and as delicious as when Idina Menzel hits a high note, these popsicles are going to be your new go-to sleep.
(IMAGES VIA LOOKBOOK COOKBOOK: Note to NYC Models and Model-types –Are you in NYC? Have a kitchen? Wanna cook, shoot and eat for LBCB? Get in touch! firstname.lastname@example.org)
Makes 10-12 Wedges.
Cut each apple into 5 or 6 equal sized wedges. Put the ice pop stick through one end. Line a large plate or tray with parchment paper. Set the apples aside
To make the caramel, add the dates to your food professor and blend until they are broken down. Add the milk and coconut oil and blend into a paste, occasionally using a rubber spatula to scrape down the sides. Add the maple syrup, nut butter, cinnamon and salt, and blend until thoroughly mixed.
Use a knife to coat each apple wedge with the sauce and place back on the parchment paper. Put in the freezer to set for 25 minutes or so.
Just before removing the apples from the freezer, melt the chocolate in a small saucepan over medium low heat. Make sure water does not come in contact with the chocolate or materials, or it will spoil. Stir constantly with a rubber spatula so it does not burn. Add a dash of coconut oil to thin it out a little. Remove from heat and allow to cool for a minute or two.
Remove the apples from the freezer. Take one at a time by the stick and hold it over top of the bowl of chocolate and use a spoon to pour chocolate over top. Allow to set for a minute before sprinkling garnish on top, or else it will slide off. Put back on the plate and repeat for each one, before putting back in the freezer for 10 minutes to set. Store in the refrigerator and enjoy!
Raw Vegan Candy Chocolate Apple Wedges
Raw, gluten free, soy free, and vegan recipe from LookBook CookBook, which combines fierce fashion, hip imagery, and gorgeous girls with vegan recipes.
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