Let’s start the month of October out with the most classic of Halloween treats…Real Healthy Caramel Apples! Who doesn’t have fond memories of chowing down on sticky caramel apples as a child? I sure do.
Most caramel apple recipes call for loads of refined sugar and corn syrup. That wasn’t going to work for us, so after some trial and error, I came up with the perfect equation of Coconut palm sugar to create that delicious caramel-y flavor.
If you’d rather use the Coconut Palm Sugar Caramel Sauce as a dipping sauce, that works too! Simply slice your apples and serve with a little bowl of this awesome, sticky, authentic-tasting caramel sauce
In a skillet over medium heat, mix the coconut palm sugar, coconut milk, coconut oil, sea salt and vanilla extract. Once the mixture begins to boil, reduce the heat to low and continue to cook, stirring often for 5 minutes.
Remove the skillet from heat, and whisk in the baking soda. Mixture will turn a lighter color and will become creamy. Return to low heat and cook, mixing often, for 2 minutes.
Remove the caramel from heat and allow to cool and thicken for 5 minutes.
Wash the apples, remove stems and press a craft stick into the top of each. Line a plate with wax paper and set the apples on it.
Roll each apple in the caramel and sprinkle with sliced almonds. Place coated apples back on the wax paper, then chill for 15 minutes before serving. Store in the fridge.