When leaves turn color and there’s a chill in the air, I start to think of fresh apple cider, pumpkins, and one of my childhood favorites, caramel apples. I created a Naked version that tastes just like the real thing without all the processed sugar and butter.
6 small to medium apples (fuji or granny smith)
1 cup real maple syrup
1 cup lucuma powder*
1/4 teaspoon sea salt
3 tablespoons coconut oil, melted
Popsicle sticks or craft sticks
1 cup raw pecans, chopped (optional)
In a medium mixing bowl, whisk together maple syrup, lucuma powder, salt, and coconut oil until a thick, creamy sauce forms. This is a raw version of caramel sauce that can be used in many desserts.
Choose an apple and press a craft stick into the center, pressing through the core halfway. Holding the stick, dip the apple into the raw caramel sauce and turn slowly it to coat the apple. Use a spatula to spread sauce evenly around the apple and to remove excess.
If you like, finish by coating with chopped pecans. Place chopped pecans on flat bowl or plate. Hold the stick and roll the caramel-coated apple in the pecans until well covered with nuts.
*Lucuma is a Peruvian fruit. It is considered a superfood because it is an excellent source of carbohydrates, fiber, vitamins, and minerals, including beta-carotene, niacin, and iron. It has a butterscotch or caramel-like flavor.