Raw Caramel Apples with Hazelnuts

Caramel apples are something that every child should experience at some point.  I can remember, every fall, begging my Mom to buy me some at the store when they became available.  Sadly, half the time I would be a stinker and eat the caramel off and leave the apple. 

Unless of course the apple was really good.  I especially liked the tart ones, and now as an adult, I know honeycrisp apples make the perfect caramel apple.  I no longer eat gooey sugary caramel, but sometimes I still think about it.  Luckilly, I know how to make really good raw caramel from dates!

Last weekend when I had some beautiful Honeycrisp apples, I decided that I needed to make some raw caramel apples.  I normally just make the caramel and dip apple slices into it, but I wanted to be like my childhood self and bite chunks out of the caramel apple!  

The adult in me however wanted there to be crunchy nuts covering the outside.  So, I opened the fridge and instead of just going for the usual pecans, I decided to be different and go for the hazelnuts.  I have to say these were the most heavenly caramel apples I have ever eaten, and the best part was the raw caramel didn't leave me in a sugar coma!

Raw Caramel Apples with Hazelnuts  

Makes 2

Caramel:

10 medjool dates, pitted
1 Tbsp almond butter
2 Tbsp raw agave nectar or raw honey
1/4 tsp sea salt
1 Tbsp unrefined coconut oil
1 tsp pure vanilla extract
2 Tbsp filtered water

Apples:

1/2 cup chopped hazelnuts

2 large organic apples

To make caramel, combine all ingredients in a food processor until smooth, then pour into a bowl.  Place the chopped hazelnuts on a plate.  Stick a wooden stick, or a fork, into the top of each apple.  Dip each apple into the caramel, bottom down, rotating so the caramel goes up the sides as well.  Dip into the hazelnuts to coat the bottom and sides.  Serve!