Prep time: 10 minutes
Cooking time: 1.5 hours
200g dark chocolate
2 tsp butter
2 tsp vanilla essence
2 tsp coconut milk (or more if requied)
1/3 cup rice malt syrup
Preheat a fan-forced oven to 180 degrees celcius.
In a small saucepan, combine 2 tsp butter, and 1 tsp vanilla essence over low-heat until melted, and mixed well. Set aside when done.
Peel and core 4 apples, placing them on a baking tray. Using a pastry brush, coat the apples in the butter mixture, then place in the oven to cook for 30 minutes.
Meanwhile, in a food processor blend together the 20 pitted dates with 1 tsp vanilla essence, 2 tsp coconut milk, and 1/3 cup rice malt syrup. Blend until smooth, adding a little more milk if needed to make it more smooth.
When apples are finished remove from oven and allow to cool.
Chop up almonds finely, and place in a shallow bowl.
Melt 200g dark chocolate and set aside.
Using a spoon, or a stick – place this through the middle of the apple, and roll it first into the caramel sauce to coat, then in the bowl of almonds, and place on a baking tray. Finally drizzle with dark chocolate, and repeat until all the apples are done.
Place these in the fridge to keep, or place them in the freezer for 20-30 minutes before serving so the caramel becomes harder.