Well, it got confusing for a bit because I thought I had posted this recipe on this blog. Nope! It was my last blog. My bad.
Please excuse the slightly out of whack photos, but I really wanted to share this little Fall snack idea with you guys because I loved it that much.
I mean, vegan caramel sauce is just better than regular caramel sauce. First, you know you’re not consuming large amounts of corn syrup. Seriously – you should check those ingredients. They are…not pretty. Plus, aside from the obvious “health” benefits, it actually tastes pretty darn good, if I do say so myself.
After making the caramel sauce, I put 1/4 cup of cashews in a Ziploc bag and crushed them with my hands (they’re pretty soft), then put them in a bowl. Next, I washed and set aside three honeycrisp apples.
Now, I’m sure there’s a better way to dip your apples, but I’m an “all hands on deck” kind of person, so I used my fingers to help dip the apples in the caramel sauce. Making sure to cover each apple as thoroughly as possible, before dipping them in the cashew bowl and pouring cashews all over them.
Keep in mind this is a vegan caramel, so it might be a little lighter and thinner than the icky caramel sauce you see in stores, but, in my opinion, it tastes just as good. And part of that probably comes from the lack of corn syrup…just sayin’.