Just like the best candy bar ever, these delicious treats are super sweet, chocolatey and crunchy!
Author: Ella Smith
Recipe type: Desserts
Serves: 6 slices
Ingredients
1 cup pitted Medjool dates
1 Tablespoon pure maple syrup
4 Tablespoons coconut oil, melted (separated)
1 Tablespoon creamy natural peanut butter
1 Tablespoon water
¼ teaspoon sea salt + more for topping
2 medium or large apples (I've tried Granny Smith and Honeycrisp)
¾-1 cup chopped dark chocolate (depending on how thick you want your outer chocolate layer to be)
1 Tablespoon coconut oil
⅓-1/2 cup de-shelled peanuts (I used salted, but unsalted works too)
6 short skewers or popsicle sticks
Instructions
Blend dates in food processor until thick ball forms.
Add maple syrup, 3 Tablespoons melted coconut oil, peanut butter, water and sea salt to dates and blend until smooth. (Scrape sides as needed.) Transfer to medium bowl.
Slice apples so that 3 (roughly ½ inch thick) slices come from the middle of each apple. (Use your fingers or the end of an apple peeler to pick out the seeds.)
Use a paper towel to thoroughly dry both sides of your apple slices. Set aside.
Line a large baking sheet or flat surface with parchment paper. Set aside.
In a large, low, heat-safe bowl, combine chopped chocolate and remaining coconut oil. Melt in microwave in 20 second intervals, stirring in between, until melted. Set bowl next to apples.
Use a butter knife to spread a layer of caramel on both sides of one apple slice, then immediately dip into melted chocolate. Place on parchment paper-covered surface and sprinkle with sea salt and peanuts.
Repeat with remaining apple slices.
Place slices in freezer for 5 minutes, then move to refrigerator until chocolate hardens (about 10 more minutes.)
Serve right away, or within 24 hours of making them, storing them into refrigerator.
Notes
* Nutrition facts will vary depending on how big your apples are and how much chocolate and peanuts you choose to use.