Totally Sticky Vegan Caramel Apple Pops

Author:

Donna Sozio

Best vegan desserts — © PLANTLAB CULINARY

PLANTLAB’s newly revamped plant-based culinary academy in Venice Beach, California, is developing mouthwatering and nutritious desserts that are perfect for the holiday season. Or anytime, really. Who doesn't crave a caramel apple year-round?

With a few additions to your pantry such as mesquite powder and vanilla pods, it's easy to prepare delicious plant-based desserts that woo and wow guests. Perfect to pass around on a tray at parties, these Apple Carmel Pops are a fan-favorite to add to your holiday hosting repertoire.

60minDuration
30minCook Time
30minPrep Time

Ingredients

1 small apple

Mesquite Caramel

10 cup Medjool dates pitted and soaked in 2/3of water for about 30 minutes
¼ cup maple syrup
1/3 cup coconut oil melted
1 teaspoon vanilla extract
1 tablespoon mesquite powder
1/2 teaspoon salt
1 tablespoon water

Pumpkin Seed Crunch

1⁄2 cup + 2 tablespoons pumpkin seeds
2 tablespoons coconut sugar
scraped seeds from 1/2 vanilla pod
pinch of salt

Preparation

Using a melon-baller, make apple balls, placing in a bowl with cold lemon water to preserve color. Set aside.
Then blend all the ingredients for the Mesquite Caramel until completely smooth (adding additional water as necessary, but using as little as possible).
Pour caramel into a small bowl and set aside while preparing the Pumpkin Seed Crunch.
Next, make the Pumpkin Seed Crunch. Grind pumpkin seeds, coconut sugar and vanilla pod seeds in a small food processor.
Place in a small bowl, and follow assembly instructions below.
Drain and pat dry the apples with a kitchen towel.
Dip the apples into enough caramel sauce to coat.
Carefully remove apples, one at a time, from the caramel with a wooden or metal skewer (or a toothpick) and roll in the pumpkin seed crunch, to coat.
Chill in the fridge until coating is set.