Caramel Apples

Jeannette Root of SweatySweetPotato

everyday

Crisp apple slices layered with silky date caramel, chunks of Spring & Mulberry Pure Dark Chocolate, and a sprinkle of flaky salt — a playful, wholesome treat that tastes like a caramel apple reimagined. Perfect for an afternoon snack, fall holiday platter, or a quick dessert that wows without added sugar.

This Recipe Features

Pure Dark

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Caramel Apples

Jeannette Root of SweatySweetPotato

everyday

Serving Size: Serves 4

cup cashew butter (or another nut butter)

5–6

soft Medjool dates, pitted

tablespoons nut milk, plus more as needed

Pinch of sea salt

apples (such as Honeycrisp and Granny Smith), thinly sliced and seeds removed

lemon, juiced (optional, to prevent browning)

Spring & Mulberry Pure Dark Date-Sweetened Dark Chocolate Bar, chopped into small pieces

Make the date caramel. Add cashew butter, dates, nut milk, and salt to a high-speed blender. Blend until smooth, scraping down the sides as needed. Add an extra tablespoon of nut milk if the mixture is too thick.
Prepare apples. Thinly slice apples, removing any seeds. Toss with lemon juice if desired to prevent browning.
Assemble. Line a plate or platter with parchment paper. Spread date caramel over half of each apple slice. Top with chopped Pure Dark Chocolate and finish with a sprinkle of flaky salt.
Serve. Enjoy immediately as a sweet, salty, crunchy bite.

BACK TO RECIPES

Caramel Apples

Caramel Apples

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