Caramel Apples with Chocolate und Nut Toppings
Ellen Panescu
10 Min.
Servings: 5 apples
Vegan
Info
- Perptime 10 Min.
Ingredients
Portions
- 5 small apples
- 1 Bourbon vanilla powder HIH
- 20 Dates pitted Deglet Nour HIH
- 100 ml warm water
- 30 g Hazelnuts project
- 30 g Almonds roasted, Europe
- 10 g Amaranth popped
- 10 g Whole grain quinoa popped
- 50 g Rapunzel white couverture
- 50 g Rapunzel dark chocolate couverture
Preparation
Cut nuts into small pieces to prepare the different toppings. Gradually mix dates and vanilla with water. First add a little less water so that the consistency does not become too thin. A fine, rather tougher, caramel-like consistency is to be achieved. If it’s too liquid, add more dates.
Meanwhile, heat the envelope (white and/or tender bitter=VEGAN, depending on the taste) in different water baths until the chocolate is liquid.
Paint caramel mass with a wide knife on the apples, so that they are completely wrapped.
Sprinkle with chopped nuts, buffered quinoa and amaranth according to taste and decorate with the liquid chocolate. Wait before serving until the chocolate is cooled and hard. Store in the refrigerator.
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