October’s Recipes: Caramel Apple Sandwiches, Cinnamon Chocolate Butter
One day, I made a fall fruit plate with my children. I encouraged them to experiment with flavors and textures by assembling the varied ingredients of fresh fruit, nuts, and seeds in imaginative ways. One of my girls shouted, “Look, Mom…Caramel Apple Sandwiches!” Sure enough, one of my little raw food chefs in the making created a masterpiece by smashing one half of a pitted date between two thinly sliced apples. The best part is she proudly shares the recipe with her friends having made it up herself. I enjoy eating these even more than the unhealthy and messy dipped apples.
Since then, I have added a chocolate butter spread in which to dip the apples. I hope this is a special delight for your seasonal autumn gatherings.
Until next post….Nutmeg Pumpkin Pie!
Caramel Apple Sandwiches
1. Crispy fall apple varieties, thinly sliced
2. Medjool dates, pitted
Place an apple upright onto a cutting board. Make thin slices from one side towards the core. Repeat on the opposite side to create identical round cuts. Pair the slices together. The two remaining sides can be cut into apple wedges, discarding the core. Smash a pitted date between two slices of apple rounds to make a caramel apple sandwich. Arrange on a platter and dip into the Cinnamon Chocolate Butter.
Cinnamon Chocolate Butter
Makes 2 cups
1. 1/2 cup raw almond butter
2. 3/4 Tablespoons grade B pure maple syrup
3. 1/3 Tablespoon raw cacao powder
4. 2 drops Young Living Cinnamon Bark essential oil
5. Pinch Himalayan salt
Blend ingredients in a Vita-Mix blender until creamy. Place into a small dip bowl and serve with the Caramel Apple Sandwiches. Bonus recipe: Blend 8 ounces of hot filtered water or chocolate rice milk per 2 tablespoons of Cinnamon Chocolate Butter in a high speed blender until creamy for one serving of hot chocolate.