A small ball of apple on a stick, dipped in creamy caramel and rolled in a seed or a nut crunch. Heavenly! The apple may also be substituted for a piece of banana – maybe even frozen?

1-2 apples, make little balls using a “melon baller”

Caramel:
10 medjool dates, pitted and soaked in water for 30 minutes
50 ml maple syrup
75 ml coconut oil, melted
1 tsp vanilla extract
½ tsp salt
1 tbsp water (and possibly some more later on)
(+1 tbsp mesquite powder, optional – Provides a slight molasses-like flavour.)

1. Process all ingredients in a blender until smooth. Add some more water to make the right consistency for dipping to apples.
2. Set aside.

Crunch:
75 ml pumpkin seeds (or any other seed or nut you like)
2 tbsp coconut sugar (or the equivalent of raw sugar)
Seeds from ½ vanilla pod
Salt

1. Scrape out the vanilla seeds from the pod.
2. Briefly blitz all the ingredients in a blender until forming a coarse (not fine) mix.
3. Put into small bowl.

Assembly:
1. Using a small skewer, dip the apples (or banana pieces) into the caramel batter followed by rolling them into the seed crunch.
2. Place in the refrigerator until serving. (or, if using bananas, maybe in the freezer until serving).