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Thursday, October 29, 2015

Vegan Mini Caramel Apples! | Recipe

When I desperately crave a certain food/treat I used to like pre-vegan diet, I scour the internet night in and out for a vegan alternative. This week, my craving happened to be caramel apples. I came across a few recipes that were either paleo or somewhat accidentally vegan, so I combined those different recipes to come up with a vegan caramel recipe to top off these mini caramel apples! Why mini, you may ask?! Simple, everything is better in mini form. Everything.

Before getting to the recipe, I just wanted to let you all know that the caramel didn't stick to the apples nearly as well as I thought they would, but I still wound up with a really sweet treat that is perfect for autumn. Vegan recipes are all about trial and error. I thought this recipe was still solid enough to share, so I hope you take some inspiration from this!

Vegan Caramel
What You'll Need:
3/4 cups regular almond milk (soy milk will work fine, too)
1 cup vegan cane sugar
1/4 cup pure maple syrup
1 tbsp cornstarch
1 tbsp water
2 tbsp vegan butter (I used Earth Balance)
1 tsp vanilla extract
pinch of kosher salt

What You'll Need To Do:
In a medium sized saucepan, combine the almond milk, sugar, and maple syrup.
Cook for 5 minutes, whisking often.
In a separate bowl, mix together the cornstarch and water.
Add the cornstarch and water mixture to the saucepan.
Cook for 5 more minutes (the mixture will bubble and foam, which is normal)
Remove from heat and add the butter, vanilla, and salt.
Pour the caramel into a separate bowl/container and cover slightly


Vegan Mini Caramel Apples
What You'll Need:
2 Apples (apple breed based upon personal preference)
Melon Baller
Cake Pop sticks or skewers (I cut mine in half)
Tiny cupcake liners (optional)
Vegan Caramel
Peanuts/other toppings


What You'll Need To Do:
Wash your apples then start scooping out balls of apple with your melon baller.


Dab your apple balls with a paper towel to dry off some of the moisture.
You should get about 25 balls from 2 apples (20 if you're like me and scrap a few sad looking balls)
Place your apple balls in the fridge for about 10-15 minutes.
Line a baking sheet with parchment paper and spray with cooking oil to prevent your caramel balls from sticking.
Remove your apples from the fridge and insert your Cake Pop sticks or skewers about half way through into your apple balls.
Dip your apple balls in your vegan caramel mixture by holding the stick/skewer.
Add your peanuts/other topping of your choice (this is completely optional)



Place your caramel balls on your lined baking sheet and place in the fridge for about 30 minutes.


After removing from the fridge, place your mini caramel apples in the mini cupcake liners (again, optional)


Refrigerate before serving and that's it! Bite size vegan caramel apples! Perfect for a night-in with a cup of hot chocolate, or a great snack for a night out at a Halloween party.

xo, Sarah Holt

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2 comments:

  1. These look delicious, thanks for sharing!!

    I have a new post up on the blog, would love to know your thoughts:


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