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.
© PLANTLAB CULINARY
- Cook Time
- Prep Time
- 1 small apple
- 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
- 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.