- 2 Tablespoons date caramel sauce (recipe below)
- 1 apple, sliced
- 1 Tablespoon chocolate chips (or cacao nibs)
- 1 Tablespoon chopped pecans*
- Wash and slice the apple, leaving the skin on.
- Add date caramel sauce on top of the sliced apples.
- Sprinkle on chocolate chips, chopped nuts and any other toppings of choice.
- For toasting the pecans, turn oven to 350° F and spread the nuts out evenly on a baking sheet. Bake until golden for 5-10 minutes.
- Or skip the nuts and drizzle a tablespoon of nut butter over the top of the nachos to add a salty flavor, and some extra protein.
Date Caramel Sauce
- 16 dates, soft and pitted*
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk (store-bought or homemade)
- Add all ingredients into a high powered blender or food processor and blend until mixture is smooth and there are no date chunks detectable.
- Add more almond milk if needed to help the blending process or to thin the caramel. Use immediately or store in the fridge for later.
*Recipe works best with fresh, soft dates. If dates are dry or hard, you can soak them in water for about 30 minutes, drain and then use them in the recipe. If you’re using smaller dates, you’ll need to use more! This is something you can play around with to get the caramel sauce thickness you’re looking for.