Desserts

Caramel Apples with Chocolate und Nut Toppings

Name: Caramel Apples with Chocolate und Nut Toppings
Prep time: 10 min
Total time: 10 min
Yield: Servings: 5 apples
Ingredients: 5 small apples; 1 tbs Rapunzel vanilla powder bourbon; 20 Rapunzel dates without pit deglet nour; 100 ml warm water; 30 g Rapunzel hazelnuts; 30 g Rapunzel almonds roasted, Europe; 10 g Rapunzel amaranth puffed; 10 g Rapunzel wholegrain quinoa puffed; 50 g Rapunzel white couverture; 50 g Rapunzel dark chocolate couverture

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

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

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.