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

1. 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.
2. 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.
3. 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.
4. 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)