Spooky Vegan Caramel Apples

It’s the spooky time of year where we go all out on decorations and Halloween themed activities to enjoy time with our friends and family. You’ll be full of Halloween spirit and enjoy a fun family activity by making these Spooky Vegan Caramel Apples. Fun to make, tasty to eat, and made with Veggie Bites, what is there not to like?


Spooky Vegan Caramel Apples


Makes: 6 servings

Prep Time: 30 minutes

Cook Time: 4 minutes


1/2  cup smooth almond butter


1/2  cup real maple syrup


6    small apples, washed, dried, well chilled


2    packages ZENB Veggie Bites, coarsely crumbled


instructions

1.  Combine almond butter and syrup in large microwave-safe bowl. Microwave 2-3 min., or until hot, whisking well after each minute until smooth and glossy. Cool to room temperature.

1.  Combine almond butter and syrup in large microwave-safe bowl. Microwave 2-3 min., or until hot, whisking well after each minute until smooth and glossy. Cool to room temperature.


2.  Place apples stem side down on cutting board. Insert thick wooden skewers or popsicle sticks into the bottom end of each apple.


3.  Dip apples, 1 at a time, in caramel mixture while slowly turning until well coated. Let excess caramel drip off. Place apples onto parchment lined baking sheet; sprinkle with Bites crumbs. Refrigerate 2 hours, or until set. Place each apple in festive paper muffin liners before serving.


Tasty tips

Substitute your favorite smooth nut butter for the almond butter.


Gala, Granny Smith, Fuji, Jazz or Honeycrisp apple varieties all work well for dipping. The apples are crisp and have a slightly tart flavor to balance out the sweetness of the caramel.


Apples need to be washed well to remove the wax commonly sprayed on apples sold at the grocery store. Wash, dry and chill apples to ensure the caramel mixture adheres well.


Invert the apples before inserting the skewer creates a more stable base.


For little kids or smaller appetites, skewer apple slices for dipping and serving immediately.


Make caramel up to 2 days ahead. Store refrigerated in a tightly covered container. Warm in the microwave before using.