Mexican Chocolate Caramel Apples
- 1/4 cup unsweetened almond milk
- 1 pound pitted Medjool dates
- 2 teaspoons vanilla extract
- 1 pinch salt
- 6 apples Crispin, Granny Smith, or your favorite variety
- 6 cinnamon sticks
- 8 ounces bittersweet chocolate chopped
- 1 cup pumpkin seeds roasted, salted
- 1 cup salted roasted almonds coarsely chopped
- 1/2 teaspoon ground cinnamon
- Put almond milk, dates, vanilla, and salt in the bowl of a food processor. Process until mixture is very smooth, about 1 to 2 minutes, stopping to scrape down the bowl as needed.
- Remove stems from apples and insert a cinnamon stick into each apple. Line a baking sheet with parchment paper. Spread date mixture all over apples and set them on the lined baking sheet.
- Place chocolate in a wide, deep, microwave-safe bowl. Microwave on high 30 seconds. Stir. Microwave until chocolate is melted, another 30 seconds, stirring until smooth.
- Put pumpkin seeds and almonds in a separate bowl. Coat apples in melted chocolate, sprinkle with cinnamon, and sprinkle with pumpkin seeds and almonds. Return apples to parchment paper. Let stand until chocolate has set, about 1 hour.
unsweetened almond milk, dates, vanilla, salt, apples crispin, cinnamon sticks, chocolate chopped, pumpkin seeds, ground cinnamon
Taken from www.yummly.com/recipe/Mexican-Chocolate-Caramel-Apples-9087754 (may not work)