Measure and blend date caramel with peanut butter until smooth.
Transfer to a deep bowl, large enough to fit each apple.
Wash and pat dry each apple. Removing the stem and inserting a stick to hold it.
Dip into the peanut butter caramel and twist until evenly coated.
Transfer to a parchment lined baking sheet or drying rack and chill in the fridge for freezer until set, about 20 minutes.
Remove and dip again, adding as many layers as you wish. I did two.
Melt dark chocolate and finish each apple with a drizzle.
In a separate bowl, add crushed nuts and/or shredded coconut and dip each apple as desired or leave plain.
Chill again until chocolate hardens.
Serve chilled, eating off the stick or cutting into slices. To make cutting into slices easier, freeze for an hour to harden beforehand.
*For the caramel I modified my date caramel recipe and used coconut nectar in place of maple syrup. Blending 1 cup Coconut Milk, 8 oz. of pitted, softened Medjool Dates and 1/3 cup Coconut Nectar for extra sweetness. Adjust to taste. You don't have to heat up this mixture like the original recipe calls for. This makes enough for up to 8 apples to be dipped, depending on size and number of layers dipped.
CuisineGluten-free, Vegan, Kid-friendly
Recipe by The Plant Philosophy at https://theplantphilosophy.com/5-ingredient-peanut-butter-caramel-apples/