• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, easy, paleo, sweet · November 21, 2016

5-Minute Caramel Apple Butter

Jump to Recipe·Print Recipe

This 5-Minute Caramel Apple Butter is the quickest easiest apple butter made right in the blender, but still as smooth and sweet as the traditional kind. Perfect as a filling, topping, dip, or spread!

5-Minute Caramel Apple Butter | Naturally-Sweetened & No-Cook

And by apple butter I mean apple “butter” because this is like a lazy cheaters version of what is usually a slow-simmered sweet spread. But if you are like me and would rather sweeten with dates than sugar and turn on the blender than heat up the stove, then I think you will see the beauty in this no-cook apple butter/”butter” cheat too!

5-Minute Caramel Apple Butter | Naturally-Sweetened & No-Cook

Only one apple on hand but you want to make apple butter? Problem solved.

Only 5 minutes but you want to make apple butter? Problem solved.

Shiny green granny smith apple in the fridge that you don’t know what to do with because they are abysmally tart for straight snacking? Problem solved.

Slice of crusty toast or warm bowl of oatmeal just begging for an instantly fall-festive topping? Problem solved.

No pots, pans, or knives in your entire house but you are in dire need of a spoonful of something sweet? Problem solved.

Too many dates and don’t know what to…wait…that never happens.

So pretty much this 5-Minute Caramel Apple Butter is solving all the major pressing world problems. World, you are welcome.

I realize I just kinda snuck that C word in there, didn’t I? I should mention, it is not only easier and faster than any other apple butter, but it’s also CARAMEL apple butter!! Basically if you took an entire caramel apple, shoved it in a blender, and blended until smooth and creamy you would end up with this delicious stuff.

However, the reverse is not true. You can turn caramel apple into caramel apple butter, but not caramel apple butter into the on-a-stick snack. At least not with any kitchen gadget I know of. A reverse un-blending blender, how awesome would that be??

Don’t worry though, I have a not-on-a-stick caramel apple butter snack idea coming your way very very soon…!

5-Minute Caramel Apple Butter | Naturally-Sweetened & No-Cook

Anywho…enough about un-blenders, back to the butter!

So maybe I am a cheater, skipping the actual cooking part of the apple butter process, but when it comes to testing out and finding what type of apple works best in this blender butter I did not skimp. I tested 3 different apples and I can report that the type of apple actually makes quite a big difference…

Sweet red apple. I used a Fuji for the first batch, and the apple flavor was too overpowered by the dates. Delicious, yes! But not as apple-y as I would like.

Gritty apple. No, just no! Since the apple is not cooked in this apple butter, a gritty apple will ruin the smooth texture of the apple butter. For anything not cooked, just avoid these entirely. Why do they even exist again?

Tart green apple. Yes I’m looking at you Granny. Granny Smith that is. This is the perfect apple for this recipe, which makes sense since they are the classic caramel apple apple too. Lots of apple flavor and the perfect tart balance to the sweet dates. Even the aroma was twice as apple-y with this batch. We have a winner!

The dates are plenty sweet enough to mimic the sugar-y taste of a traditional cooked apple butter. But for texture, adding in a quarter cup of maple syrup is very helpful. Plus it certainly doesn’t hurt the fall flavor vibe. You can swap it out for water or nondairy milk instead, but the end product won’t be as smooth.

So are you ready to cheat your way to speedy scrumptious blender Caramel Apple Butter with me?!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

5-Minute Caramel Apple Butter

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
Print Recipe
Pin Recipe

Description

This Caramel Apple Butter is the quickest easiest apple butter made right in the blender, but still as smooth and sweet as the traditional spread!


Ingredients

Scale
  • 1 granny smith apple
  • 8 pitted Medjool dates
  • 1 tsp cinnamon
  • 1/4 cup maple syrup*

Instructions

  1. Core and roughly chop the apple.
  2. Add all the ingredients to a blender.
  3. Blend on high until very smooth. You may need to use the tamper to get it to blend, try to avoid adding more water if possible to keep the texture thick.
  4. Transfer to an airtight jar and keep in the fridge for up to 2 weeks.
  5. It is wonderful as a dip or spread, stirred into oatmeal, baked into sweet treats, or by the spoonful!

Notes

*You can substitute the maple syrup with water or nondairy milk, but the texture of the apple butter will not be as smooth.

Did you make this recipe?

Tag @feastingonfruit on Instagram

The only thing that could make this apple + caramel flavor party even better is some peanut butter! Oh look I found the perfect PB vehicle…Peanut Butter Oatmeal Bars

Why yes, yes it could double as a frosting atop a Cinnamon Cupcake!

Three words: Caramel Apple Pop-Tart. Or is that four?

Did you say you wanted more caramel + apple goodness? Right this way…Caramel Apple Pie Bars

Click Below To Pin

5-Minute Caramel Apple Butter | Naturally-Sweetened & No-Cook

Pin
Share
Tweet
Email

In: vegan, easy, paleo, sweet · Tagged: apple, blender, caramel, fall, granny smith, spread, hclf, high carb low fat

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Creamy Chocolate Chia Pudding
Gingerbread Caramel Slice
No-Bake Mini Cheesecakes (3 fall flavors!)

Comments

  1. Demeter | Beaming Baker says

    November 21, 2016 at 8:41 pm

    Wait… but by butter you mean… butter? 😉 Hehe. J/k! Oh you KNOW I love a no-bake, less work option. Especially if I’m gonna get something THIS amazing! So many problems solved, I don’t even know where to begin! But with so many solutions, who cares? 😉 I love that you snuck that glorious “C” word in there. Could there be a more delicious word? Okay, maybe chocolate. But they could probably throw down and none of us could predict a clear winner. Can’t wait to see the caramel apple butter snack idea! 🙂 Muah! xoxo P.S. These photos are BOMB. No, I didn’t say photobomb. I said that these photos are bomb. Er… anyway! xo

    Reply
    • Natalie says

      November 22, 2016 at 12:18 am

      The silly “foods in quotations marks because I’m breaking all the rules and traditions thing”. I try not to do it very much 😀 It’s like the energy ball/bite version of apple butter–easy and no bake! Which I know we both love. Oooh another very very good C word, the letter C seems to have all the yummiest words, have you ever noticed that? Cookie, cake, chocolate, cauliflower…okay maybe not that last one, although I do love a big cozy bowl of mashed cauliflower 🙂 Hehe thanks missy <3 Nope no photobombs, just plain old white back there because I'm simple like that (read: lazy with the props lol) xoxo

      Reply
  2. Aimee | Wallflower Kitchen says

    November 21, 2016 at 10:18 pm

    Oh stop this sounds insanely good! I can’t tell you how badly I’m craving this right now… I have some apple pie ingredients for tomorrow and if I have any leftover, I know what I’ll be making 😉

    Reply
    • Natalie says

      November 22, 2016 at 12:20 am

      Apple pie did you say, there will be apple pie!?! I look forward to your sure to be marvelous take on that! Between your stir fry and this butter we would have dinner and dessert covered 🙂

      Reply
  3. audrey @ unconventional baker says

    November 25, 2016 at 2:52 pm

    OK, I’m so making this! I LOVE apple butter and have a traditional recipe for it… but I only love making it when I have that (oh man I’m starting to feel really old repeating myself here :S ) magical thing called time… and access to heaps of apples to go through (which was the case when I had access to lots of wild apple trees). This is so brilliant in contrast. Can’t wait — just need one of those tart green apples.

    Reply
    • Natalie says

      November 25, 2016 at 3:52 pm

      Haha time is the missing ingredient for so many great plans! Yes I think this cheat defeats the purpose of traditional apple butter to preserve freshly picked apples since it only lasts a few weeks, but since I don’t have any apple trees down here I guess I forgot about that. So very spoiled by supermarkets 😀

      Reply
  4. Marissa says

    November 25, 2016 at 9:00 pm

    How long will this keep in the fridge? 🙂

    Reply
    • Natalie says

      November 26, 2016 at 1:38 am

      Approximately 1-2 weeks. It may separate a little with time, so just give it a stir before using 🙂

      Reply
  5. Bieneke says

    February 3, 2017 at 9:31 am

    Hi Natalie,

    I’d like to give this a try, it looks and sounds amazing! But I was wondering, do I need to peal the apple?

    Reply
    • Natalie says

      February 3, 2017 at 5:30 pm

      It’s optional. If you have a high speed blender the peel will not be noticeable by the time you are done and adds some extra fiber. If your blender is not so strong then I would recommend peeling it first.

      Reply

Trackbacks

  1. Caramel Apple Sandwich Cookies (vegan + gluten-free) | Feasting on Fruit says:
    October 23, 2022 at 11:30 am

    […] 5-Minute Caramel Apple Butter […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Chai Spiced Quick Bread

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

The BEST Healthy Chocolate Cupcakes

The BEST Healthy Chocolate Cupcakes

Chocolate Avocado Pudding Truffles

Chocolate Avocado Pudding Truffles

Tahini Chocolate Chip Ice Cream Sandwiches

Tahini Chocolate Chip Ice Cream Sandwiches

The BEST Fluffy Vegan Pancakes (gluten-free!)

The BEST Fluffy Vegan Pancakes (gluten-free!)

instagram

Follow @feastingonfruit

Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue