Recipe: Easy Paleo Salted Caramel Apples
When I opened our first box of organic Jonathan apples this week, those tart red beauties had my mouth watering with fantasies of the perfect fall treat: caramel apples. After several years managing the health of my daughter solely with food, we've pretty much hacked life and figured out how to make healthy-ish subs for just about anything our hearts desire. And since we're all here buying and eating organic produce, I assume we all have at least a certain level of appreciation for healthy food. So... I'm going to share with you our recipe for paleo salted caramel apples!
I made this the other night for our annual family "FallToberAtion" (a clearly made-up holiday where we celebrate fall and October with all of our favorite fall treats, eat dinner by candlelight, and then follow that up with a showing of Harry Potter while cuddled under blankets in front of the fireplace). Yes, mulled cider is also involved.
Easy Paleo Salted Caramel Apples
Kristin's Farm Stand Organic Jonathan Apples (or any other favorite variety)
1/2 Cup Coconut Oil
1/2 Cup Pure Maple Syrup
1/4 Cup Cashew Butter
1/2 tsp Vanilla Extract
1/4 tsp Himalayan Salt
-Bring all ingredients (except apples) to a boil in a small saucepan while whisking vigorously until smooth.
-Continue cooking for a couple of minutes until your desired consistency.
-Adjust flavors with more salt if desired.
-Serve warm with Kristins Farm Stand Organic Jonathan Apples (sliced) for dipping, or let cool just a bit before pouring over the top of an apple for your traditional caramel apple. My kids prefer the dipping sauce variety since there's more surface area for the caramel if you slice the apple first, apparently:)
Don't be surprised when people use their fingers to get every remaining bit of caramel out of the bowl.