Dairy free, healthy vegan caramel apples are the perfect guilt tree treat for this season that kids and adults alone will love. Super customizable, and so easy to make, you’ll make these on repeat.
What are vegan caramel apples?
Instead of traditional caramel apples, made with cows milk products and loaded with white sugar and all the guilt inducing stuff, these are made with dates and dairy free milk. The end result is a healthy caramel coating tart crispy apples, with toppings of your choice.
What’s so good about these apples?
They are super healthy, made with dates and coconut milk, so a totally guilt free way to indulge in a classic snack
It’s so simple to make. No cooking required! Just combine the dates with the dairy free milk, vanilla, and sea salt in a food processor or blender and mix until smooth. That’s literally the only thing you need to do to make the vegan caramel!
Because this a no bake recipe, it’s really fun to get kids involved. They especially like to choose what toppings to roll their apples in!
It’s a lot of fun to spread the caramel on the apples and then roll them around in a bunch of different toppings of your choice.
These are really seasonal and really beautiful to present and photograph. They also last really well in the fridge for up to 5 days, but I’m sure they’ll finish faster than that!
Ingredients you need for vegan caramel:
Date paste: ( or soft squishy dates with the pit removed (like mejdool dates) Date paste is commonly found in the Middle East, and makes the job a little easier, but regular dates work great here too.
Coconut milk: Coconut milk is really nice and creamy, but you can use any other dairy free milk. Almond or oat would work great. If you don’t necessarily need anything vegan, you can use regular milk.
A little vanilla extract and some sea salt: to enhance the flavor of the date caramel
What apples should I use to make healthy caramel apples?
You can use any apples you like! Honey crisp and granny smith apples work great. I actually used mini Rockit apples and loved how easy and bite sized they are.
How do I make vegan caramel apples?
- Make the date caramel: Add all the ingredients to a high powered blender and process until super smooth and creamy.
- Stick a skewer or stick into the top of each apple, and roll them in the date caramel or use a butter knife to spread caramel evenly over the apples.
- Roll the date topped apples into different toppings of your choice like nuts, sprinkles, chocolate chips, etc.
Toppings for healthy caramel apples:
Chocolate chips (vegan if necessary), chopped walnuts, chopped toasted almonds, pecans, sweetened shredded coconut, sprinkles, rice krispies, oreo crumbs, the list is endless!
How long can date caramel apples be stored:
You can enjoy these immediately, or after you stick them in the fridge for 25-30 minutes. They last up to 5 days in the fridge, so are good to make in advance too!
If you liked this recipe, you might like:
Vegan Caramel Apples
For the date caramel apples:
- 14 oz date paste (or pitted mejdool or soft dates) 400 g
- 1/4 cup dairy free milk of choice, I used coconut
- 1 teaspoon vanilla extract
- pinch sea salt
- 6-8 large apples like honey crisp or granny smith, or two tubes of small apples like Rockit (What I used)
For the toppings, a big handful of any of the following:
- chopped nuts (like walnuts, toasted almonds, pecans etc)
- chocolate chips (vegan if needed)
- sweetened shredded coconut
- Combine the date paste, milk, vanilla, and sea salt in a high powered blender or food processor, mixing until smooth and creamy, it'll probably take a few minutes. Place this caramel into a bowl.
- Meanwhile line a baking tray with parchment paper, and push skewers or twigs into the center of each apple top.
- Roll the apples into the date caramel until thoroughly coated, or if you find it easier, use a butter knife to spread the caramel evenly all over the apples.
- Roll the date caramel covered apple into the topping of your choice, they should stick thoroughly to the caramel. It's fun to mix it up! Place finished apples onto the parchment paper lined tray. You can eat them immediately, or store in the fridge for up to a week.