Drain the water from the dates. In a high-speed blender, combine all ingredients for the Caramel Sauce until completely smooth. If you are having difficulties blending, simply add more nondairy milk by the teaspoon until it smooths out. Place in a bowl.
Insert the craft stick into the apple.
Cover the apples evenly with the caramel date sauce. You don’t want globs of it because it will just fall off so gently coat it. Place in the freezer briefly to mildly firm up on the apples.
Roll around in chopped nuts and drizzle with raw chocolate.
Chill in the freezer for another 5-10 minutes until the apples set
1 Tbsp. coconut oil, refined for non-coconut flavour
1 Tbsp. nut butter of choice
1 tsp. maple or agave syrup
Fork and Beans
THE INSIDE STORY
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