Vegan, Naturally Sweetened Caramel Dipped Apples
Serves: Makes about 1¼ cup of caramel
  • 1 can (13.5 oz) Coconut Milk (full-fat)
  • ¾ cup Coconut Palm Sugar
  • ¼ cup Organic Maple Syrup
  • large Pinch Himalayan Pink Salt
  • 2 teaspoons Tapioca Starch
  • 1 tablespoon Vanilla Extract
  • 6 Medjool Dates, pitted
  1. Place the coconut milk, coconut sugar, maple syrup, and salt in a saucepan and whisk together. Bring to a boil over medium/high heat and reduce heat slightly to a simmer. Let simmer for 12-15 minutes. The mixture should be a dark, rich brown color that has reduced by about ⅓ and has slightly thickened.
  2. In a small bowl, mix together the tapioca starch and vanilla. While whisking constantly, pour the mixture into the saucepan and quickly whisk it into the caramel. Cook for another 30 seconds, or until the mixture thickens slightly. Remove from heat.
  3. Place the pitted dates in the bowl of a blender or food processor. Pour the hot caramel over the dates and allow to sit for 5 minutes. Place the lid on the blender and process until completely smooth. Scrape into and store in an airtight container. Mixture will thicken up as it cools.
  4. Will keep for several weeks in the refrigerator.
Recipe by The Kitchen McCabe at