Mexican Chocolate Caramel Apples Recipe

Name: Mexican Chocolate Caramel Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsweetened almond milk; 1 pound pitted Medjool dates; 2 teaspoons vanilla extract; 1 pinch salt; 6 apples Crispin, Granny Smith, or your favorite variety; 6 cinnamon sticks; 8 ounces bittersweet chocolate chopped; 1 cup pumpkin seeds roasted, salted; 1 cup salted roasted almonds coarsely chopped; 1/2 teaspoon ground cinnamon

Servings: persons

1/4 cup unsweetened almond milk
1 pound pitted Medjool dates
2 teaspoons vanilla extract
1 pinch salt
6 apples Crispin, Granny Smith, or your favorite variety
6 cinnamon sticks
8 ounces bittersweet chocolate chopped
1 cup pumpkin seeds roasted, salted
1 cup salted roasted almonds coarsely chopped
1/2 teaspoon ground cinnamon

1
Put almond milk, dates, vanilla, and salt in the bowl of a food processor. Process until mixture is very smooth, about 1 to 2 minutes, stopping to scrape down the bowl as needed.
2
Remove stems from apples and insert a cinnamon stick into each apple. Line a baking sheet with parchment paper. Spread date mixture all over apples and set them on the lined baking sheet.
3
Place chocolate in a wide, deep, microwave-safe bowl. Microwave on high 30 seconds. Stir. Microwave until chocolate is melted, another 30 seconds, stirring until smooth.
4
Put pumpkin seeds and almonds in a separate bowl. Coat apples in melted chocolate, sprinkle with cinnamon, and sprinkle with pumpkin seeds and almonds. Return apples to parchment paper. Let stand until chocolate has set, about 1 hour.

1061

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup unsweetened almond milk, 1 pound pitted Medjool dates, 2 teaspoons vanilla extract, 1 pinch salt, and more.

Yes, Mexican Chocolate Caramel Apples falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chocolate Caramel Apples

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