Yesterday, a brand new Whole Foods opened where we live so we headed over early in the morning for the grand opening, which was so exciting. Along with a bunch of fresh produce and goodies, we picked up some delicious looking Rome Apples and and decided to try and make a fall-based treat with them. We chose to make baked apples with a raw stuffing and to say the least, they turned out sooo delicious and caramely!
The baked apples are perfectly toasted and warm, fall-spiced, and the caramel filling is perfectly sweet, raw, and healthy.
Cook Time: 5-10 minutes Serves: 1
1 large apple (used Rome apples )
Flesh from apple that you carve out
1-2 pre-soaked medjool dates
1 tbsp raw almond butter (or regular unsalted almond butter, but then these wont be fully raw)
1 tsp cinnamon
Dash of pumpkin spice
Dash of nutmeg
1. Wash the apple, carve out the flesh in the middle, and set it aside. Keep the sides thick because you don't want them to break.
2. Soak the medjool dates in hot water for a few minutes.
3. Take the leftover apple flesh, the medjool dates, and raw almond butter and blend it in a blender or food processor. The mixture should be creamy but with small apple pieces mixed in. More liquid can be added if the ingredients aren't mixing well.
4. Once the filling is blended, pour it into your carved apple and wrap the sides and bottom with tin foil.
5. Place in a toaster oven for less than 5 minutes - you want to heat it up, not bake it. If it is still cold, put it in for just a little longer.
4. Top with cinnamon, raisins, pepitas, sunflower seeds, or whatever you like and enjoy!
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