Sometimes you just need to make a mess, get sticky, and eat something ooey gooey off of a stick. That’s when it’s caramel apple time. These sticky treats have a perfect flavor contrast: sweet caramel + tart granny smith apple. And soft caramel + crisp apple + crunchy mulberries makes every bite perfectly balanced.
Granny Smith apples: I believe that Granny Smith apples are the only type of apple to use for caramel apples. They’re way too tart for me to snack on alone, but together with caramel they are just too good. The crispiness factor is also important, and these shiny green apples are always very firm and crisp. The extra crispiness makes that first bite a challenging, but that’s part of the caramel apple experience. You can use whatever apple floats your boat, but I’m sticking with Granny Smith.
Biting into a caramel apple conjures up memories of carnivals and Halloween and Disney World in my mind. Usually they are a once-in-a-while indulgent treat, but if you make them raw, vegan, and fruity then they don’t have to be. These caramel apples are fat-free and sweetened only by fruit, so go ahead and eat all three yourself.
4 Ingredient Caramel Apples
3 Granny Smith apples
1/2 cup dried white mulberries
1 1/2 cup pitted medjool dates
1 cup water
- Blend the mulberries very briefly on medium high just to break them apart into crumbly pieces.
- Blend the dates and water for the caramel until smooth.
- Insert the sticks into the stem side of the apples.
- Dip your apples in the caramel and twirl them around. You may need a spoon to help coat them evenly.
- Roll the caramel-covered apples in the mulberries.
- Eat immediately or refrigerate for a few hours for firmer caramel.
More indulgent ideas!
- Add sea salt to the caramel for salted caramel apples
- Add vanilla because it makes everything better
- Add almond or peanut butter to the caramel, or even PB2
- Roll the apples in chopped nuts, cacao nibs, or granola/rawnola