These Vegan Caramel Apples are the ultimate fall dessert to enjoy with friends and family. They’re dipped in our sweet, buttery vegan caramel and then rolled in crushed peanuts for the perfect finishing touch. All you need is 6 simple ingredients!  

Caramel apples were a classic Halloween treat growing up, so it’s about time we add our own vegan-friendly version to the blog. If you’re throwing a Halloween party and are looking for more recipes to add to your spread, you can’t go wrong with Apple Monster Mouths, Halloween Edible Eyeballs, and homemade vegan candy bars like Take 5 Bars, Vegan Snickers Bars, and Vegan Mars Bars.

Is caramel vegan?

Traditional caramel recipes are typically not vegan because they are often made with butter and heavy cream, both of which are derived from dairy. Luckily, making your own vegan at home with a few simple swaps is not only easy, but just as good. The distinction between the two is so small in fact, chances are your guests won’t notice the difference! 

For more delicious vegan caramel recipes that are ideal for drizzling, be sure to check out our Date Caramel, Classic Vegan Caramel and Mango Caramel.

Ingredients You’ll Need 

• Granny smith apples: We find the combination of tart, granny smith apples, and the sweet vegan caramel sauce to be the best balance of flavor. However, any apples will do when making vegan caramel apples so use your favorite or what you already have. 
• Brown sugar: The molasses in brown sugar gives this vegan caramel sauce a deep, rich color and hints of toffee and caramel. For best results, opt for dark brown sugar but light brown sugar will also work! 
• Light corn syrup: Adding an additional sugar like light corn syrup prevents the sugar from crystallizing and keeps the vegan caramel smooth and silky. 
• Vegan butter: Vegan butter enhances the flavor and texture by adding both fat and a bit of saltiness. If necessary, opt for using coconut oil. 
• Coconut milk: Coconut milk is the perfect vegan substitute for heavy cream and adds saturated fat to the vegan caramel sauce, making it rich and creamy.
• Vanilla extract: Optional, but highly recommended for the best flavored caramel. Either pure or imitation vanilla extract will work well. 
• Salt: A sprinkle of salt helps balance the sweetness in the caramel. If using coconut oil, you may want to use a bit more than the recommended ½ teaspoon to replace the saltiness in vegan butter. 
• Chopped peanuts: An absolute classic topping to coat vegan caramel apples in. Feel free to use all chopped peanuts or a variety of different toppings. Check out our list of ideas below!

Additional topping ideas

• Mini chocolate chips 
• Sprinkles 
• Chopped pecans or almonds
• Dairy-free M&Ms
• Shredded coconut 
• Crushed Oreos
• Crushed chocolate crunch bars
• Almond Butter Granola

Equipment Needed

• Baking sheet
• Parchment paper or silicone baking mat
• Popsicle sticks or Cake pop sticks
• Small saucepan 
• Silicone spatula
• Candy thermometer

How to Make Vegan Caramel Apples

1.  Prep the apples. Insert the popsicle sticks into the core of each washed apple. Place the apples in the fridge while you make the caramel.
2. Make the caramel. In a saucepan over medium heat, stir together the brown sugar, corn syrup, vegan butter, and coconut milk until the butter has melted. Once the mixture is homogeneous, stop stirring and slowly bring it to a boil. 
3. Bring the caramel sauce to 240 F. Attach a candy thermometer to your pot and continue cooking until it reaches 240 F (the soft-ball stage). This should take about 15 minutes.
4. Cool the caramel. Remove the vegan caramel from the heat and immediately stir in the vanilla extract and sea salt. Set aside for 7-8 minutes or until the caramel is thick enough to coat the apples.
5. Dip the apples. Once the caramel is thick enough, remove the apples from the fridge and dip the apples one by one into the caramel. Allow any excess caramel to drip off, then either place the vegan caramel apples on the parchment paper or immediately roll them in your desired toppings. 
6. Set the apples. Allow the caramel apples to set at room temperature until the caramel is completely set, about 30 minutes. 

Recipe FAQs

Storage Instructions

Enjoy vegan caramel apples immediately, or store the apples in the fridge for up to 1 week. To prevent sticking, place them in a Tupperware lined with parchment paper. 

More Easy Vegan Dessert Recipes You May Enjoy: 

Dessert

Vegan Apple Cobbler

Dessert

Oreo Stuffed Chocolate Chip Cookies

Dessert

Vegan Chocolate Chip Skillet Cookie

Dessert

Vegan Apple Galette with Peanut Butter Caramel

Vegan Caramel Apple Recipe

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• Author: Sweet Simple Vegan
• Total Time: 1 hour
• Yield: 8 apples
• Diet: Vegan

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Description

These Vegan Caramel Apples are the ultimate fall dessert to enjoy with friends and family. They’re dipped in our sweet, buttery vegan caramel and then rolled in crushed peanuts for the perfect finishing touch. All you need is 6 simple ingredients!

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Ingredients

• 8 granny smith apples
• 2 cups (420 g) brown sugar
• 1 cup light corn syrup
• 1/4 cup (½ stick) vegan butter
• 1 can (13.5 oz) full-fat coconut milk
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• Optional: 1½ cups of chopped peanuts or topping of your choice

Equipment

• Baking sheet
• Parchment paper or silicone baking mat
• Popsicle sticks or Cake pop sticks
• Small saucepan 
• Silicone spatula
• Candy thermometer

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Instructions

1. Line a baking sheet with parchment paper. Wash your apples thoroughly in hot water and wipe them dry with a clean towel.
2. Place the washed apples on the baking sheet and stick a popsicle stick or cake pop stick into the core of each apple.
3. Put the baking sheet and apples in the fridge while you make the caramel.
4. Add the brown sugar, corn syrup, vegan butter, and coconut milk to a saucepan over medium heat.
5. Stir with a silicon or wooden spatula until the vegan butter is melted and the mixture is homogeneous. At this point, stop stirring. The mixture should begin bubbling.
6. Attach a candy thermometer to your pot. Allow the caramel to cook until it reaches 240 F, about 15 minutes.
7. Remove the pot from the heat and immediately stir in the vanilla extract and salt.
8. Allow the caramel to cool for about 8-15 minutes or until it is thick enough to coat the apples.
9. Once the caramel is thick enough, remove the apples from the fridge and dip the apples one by one into the caramel.
   A. If not using toppings, allow excess caramel to drip off the apple, then place it on the parchment paper.
   B. If using toppings, allow any excess caramel to drip off the apple and then roll it in the topping(s) of your choice. Then, place it on parchment paper.
10. Repeat for all your apples.
11. Allow the caramel apples to cool at room temperature until the caramel is completely set, about 30 minutes. If not enjoying immediately, store the apples in the fridge.
12. Even when set, the caramel might stick to surfaces, so wrap them in parchment paper or place them in a Tupperware lined with parchment paper.

Notes

• If you have extra caramel, making caramel candies is easy and requires no extra cooking. Learn how here.
• The tartness of granny smith apples works well with the caramel, but you can use any apples!
• Many store-bought apples have a thin layer of wax on the outside. This will inhibit the caramel from sticking to the apples, so it is important to wash them thoroughly. Note that washing for too long in hot water may discolor the apples but will not affect the taste. If you want to hide any discoloration, you can cover the entire apple in caramel.
• The caramel will take roughly 15 minutes to reach 240 F, but every stove differs. Making this recipe without a candy thermometer is not recommended, but if you’d like to check when your caramel is ready, you can use the ice water test. Place a bowl or glass of ice water next to the stove. Drop some caramel into the ice water and let it sit for a few seconds. Form the caramel into a ball with your fingertips. If it forms a soft and flexible ball, your caramel is ready. If it is still liquid, cook further and test again in a minute. You’ve cooked it for too long if it forms a hard ball. This method is not exact, so it is best to use a thermometer!
• Use a candy thermometer. Without one, it is difficult to tell if the caramel has reached the correct temperature. If the caramel is not hot enough, it will not thicken up and won’t stick to the apples. If the caramel is too hot, it will become too thick and hard, making it difficult to dip the apples into.
• Enjoy vegan caramel apples immediately, or store the apples in the fridge for up to 1 week. To prevent sticking, place them in a Tupperware lined with parchment paper. 

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Category: Dessert

Keywords: snack, dessert, fall, apple, nuts

The post Vegan Caramel Apples appeared first on Sweet Simple Vegan.

This Kamote Cue is a popular Filipino street food that is made from sweet potato pieces deep-fried with a coating of caramelized brown sugar. It’s the perfect hot and crispy afternoon snack or sweet dessert to enjoy with your favorite sweet dipping sauces. 

What is Kamote Cue?

Kamote Cue (or kamotecue) is a popular Filipino snack or street food. It’s made from sweet potato (locally known as “kamote”) pieces that are sliced, coated in brown sugar, and then deep-fried until caramelized. Like Banana Cue, the name comes from the combination of two words: kamote and barbecue, but there is no grill involved! 

Instead, “cue” refers to a cooking style used with typical street food in the Philippines. The result is a sweet, crispy, and slightly chewy snack with a caramelized exterior. It’s often served on skewers for easy handling, especially when purchased from street vendors.

If you love Filipino sweet treats, make sure to try some of our other popular Filipino recipes including this Creamy Ube Pie, this Avocado with Condensed Milk, and this Ube Pichi Pichi (Filipino Sticky Cassava Snack). 

Ingredients You’ll Need 

• Sweet potatoes: White sweet potatoes are the most common choice and yield the best result based on our testing. If you have leftover fresh ube from making our Ube Champorado, you can use it in this recipe to make ube cue! 
• Sugar: We used light brown sugar in this recipe, but muscovado sugar or dark brown sugar would work as well.
• Oil: We use canola oil for deep frying because it has a high smoke point, is affordable, and is widely available to most. It also has a neutral flavor that will allow the sugar flavor to shine! 

Equipment Needed

• Pan or wok, for frying
• Optional: bamboo skewers, for serving
• Cooling rack or clean plate
• Heat safe tongs

How to Make Kamote Cue

1. Heat the oil. Heat 1 1/2 to 2 inches of oil in a deep frying pan or work over medium-low heat. You don’t want too much oil, just enough to cover about half of the potatoes. 
2. Prepare the potatoes. Wash and peel the sweet potatoes, then cut them into round slices about 1/2-inch thick. 
3. Pan-fry the sweet potatoes. Carefully add the sliced sweet potatoes to the oil and cook until the inside is tender and the outside is cooked. This typically takes about 5-8 minutes. Once ready, carefully remove the potatoes from the oil and transfer them to a plate. We fried ours in 2 batches.
4. Sprinkle the sugar in the oil. Sprinkle the brown sugar into the hot oil and wait until the sugar starts to caramelize. 
5. Caramelize the sweet potatoes. Transfer the sweet potatoes back to the oil and sugar mixture and toss until golden brown and well coated in the caramelized sugar. 
6. Transfer to a cooling rack. Remove the candied sweet potatoes from the pan using a slotted spoon and shake off any excess oil. Place the potatoes on a wire rack and let cool.
7. Skewer: If you’d like to skewer your deep-fried sweet potatoes, it is best to do it as soon as it’s removed from the sugar coating. As it cools, the sweet potatoes will continue to harden and make it more difficult to skewer. 
8. Serve. Once cool enough to handle, dig in and enjoy!

Recipe FAQs

Storage Instructions

This popular Filipino street food is best served fresh. 

More Filipino Snacks You May Enjoy:

Filipino

Easy Taho Recipe with Arnibal

Filipino

Easy Biko Recipe (Filipino Sticky Rice Cake)

Filipino

Ginataang Bilo-Bilo with Langka

Filipino

Turon (Banana Lumpia)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Kamote Cue (Filipino Candied Sweet Potatoes)

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• Author: Sweet Simple Vegan
• Total Time: 35 minutes
• Diet: Vegan

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Description

This Kamote Cue is a popular Filipino street food that is made from sweet potato pieces deep-fried with a coating of caramelized brown sugar. It’s the perfect afternoon snack or sweet dessert to enjoy while hot and crispy with your favorite sweet dipping sauces.

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Ingredients

• Sweet potatoes
• 1/2 cup light brown sugar
• High-heat oil for frying

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Instructions

1. Heat the oil. Heat 1 1/2 to 2 inches of oil in a deep frying pan or work over medium-low heat. You don’t want too much oil, just enough to cover about half of the potatoes. 
2. Prepare the potatoes. Wash and peel the sweet potatoes, then cut them into round slices about 1/2-inch thick. 
3. Pan-fry the sweet potatoes. Carefully add the sliced sweet potatoes to the oil and cook until the inside is tender and the outside is cooked. This typically takes about 5-8 minutes. Once ready, carefully remove the potatoes from the oil and transfer them to a plate. We fried ours in 2 batches.
4. Sprinkle the sugar in the oil. Sprinkle the brown sugar into the hot oil and wait until the sugar starts to caramelize. 
5. Caramelize the sweet potatoes. Transfer the sweet potatoes back to the oil and sugar mixture and toss until golden brown and well coated in the caramelized sugar. 
6. Transfer to a cooling rack. Remove the candied sweet potatoes from the pan using a slotted spoon and shake off any excess oil. Place the potatoes on a wire rack and let cool.
7. Skewer: If you’d like to skewer your deep-fried sweet potatoes, it is best to do it as soon as it’s removed from the sugar coating. As it cools, the sweet potatoes will continue to harden and make it more difficult to skewer. 
8. Serve. Once cool enough to handle, dig in and enjoy!

Notes

• Kamote cue is best served fresh.
• If your caramelized sweet potatoes turn out soggy, there are a few possible reasons, but it is most likely the oil was not hot enough. If the oil is below 350F, the sweet potatoes will absorb oil as opposed to caramelizing and become soggy. To make sure the oil is between 350F and 375F, we recommend investing in a thermometer.
• Although you could technically use any colored sweet potato, white sweet potatoes are ideal for this recipe as they are sweeter and produce a better end result.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert, Snack
• Method: Fried
• Cuisine: Filipino

Keywords: sweet potato, fall, dessert, snack, street food

The post Kamote Cue (Filipino Candied Sweet Potatoes) appeared first on Sweet Simple Vegan.

This recipe was contributed to our blog by Sachi Georgieva of The Colorful Coach and was inspired by The Hungry Dragonfly.

What are Quesitos?

Quesitos are an incredibly popular in Puerto Rico. They’re typically made with a sweet, cream cheese filling and wrapped in a soft puff pastry dough. Quesitos are also commonly filled with sweet jams and pastes such as guava paste. After baking, these pastries are crispy and flaky on the outside and sweet and creamy on the inside. 

Quesitos are most often enjoyed as a sweet breakfast food in Puerto Rico, but can also be enjoyed throughout the day for a sweet snack. 

Sachi Georgieva veganized the authentic Puerto Rican pastry by swapping the cream cheese with vegan cream cheese and replaced the typical egg wash with a vegan egg wash. If you grew up eating quesitos, we think you’re going to love this easy vegan cream cheese pastries recipe! 

Ingredients You’ll Need + Substitutions

• Puff Pastry: Believe it or not, a lot of premade, store-bought puff pastry doughs are accidentally vegan – we like to use Wewalka Puff Pastry European Bakery Style Dough that we pick up at Fred Meyer. If you can’t find Wewalka Puff Pastry at your local grocery store in the freezer section, check out these 11 Other Vegan Puff Pastry Brands You Can Find in Stores!
• Vegan Cream Cheese: We like to use the Kite Hill brand for this recipe, but you could also use our easy Homemade Vegan Cream Cheese or any other vegan cream cheese of choice. 
• Powdered Sugar: Sweetens the cream cheese filling. For the best, smooth filling, sift the powdered sugar before adding it to the bowl with the cream cheese. And to ensure your sugar is vegan, opt for organic. 
• Vanilla Extract: Optional, but adds a nice depth of flavor to the filling of the cream cheese pastries. 
• Guava Paste or Jam: Adding guava paste or jam to the filling is optional, but is highly recommended when possible. We were able to find some at our local Hispanic market but it is also available online for a relatively low cost!
• Granulated Sugar: A light sprinkle of sugar over the quesitos before baking gives them an added crispiness and sweetness! Again, to ensure that the sugar you are using is vegan-friendly, opt for an organic granulated sugar. We like to use Wholesome Organic Fair Trade Cane Sugar, but you can also use a turbinado sugar of choice. 
• Liquid Vegan Egg: Authentic quesitos are sealed shut with egg wash, then brushed before baking for additional color and flavor. Sachi’s recipe replaces this egg wash with a liquid vegan egg, such as Just Egg. If you do not want to use a liquid vegan egg or simply don’t have access to it, replace the liquid vegan egg with melted vegan butter or make a vegan egg wash using a mixture of plant-based milk and maple syrup (2 tablespoons milk, 1 tablespoon sweetener).

Equipment Needed

• Medium mixing bowl
• Rolling pin
• Pizza cutter or sharp knife
• Whisk or fork
• Pastry brush
• Nonstick baking sheet 
• Parchment paper or silicone mat

How to Make Vegan Puerto Rican Quesitos 

1. Prep the puff pastry. Thaw your puff pastry according to package instructions and set aside while you prepare the cream cheese pastry filling. 
2. Mix the cream cheese and sugar. In a medium bowl, combine the room temperature vegan cream cheese, sugar, and vanilla extract. Using a fork, mix the cream cheese mixture together until well combined and smooth, resembling a consistency similar to cream cheese frosting. 
3. Roll the puff pastry until 12×15-inches. Remove the puff pastry dough from the packaging and place it on a lightly floured work surface. Using a rolling pin, roll the puff pastry dough into a rectangle, about 12×15-inches. Cut the dough into 12 even squares (this recipe makes 12 quesitos). 
4. Add the filling. Place 1 tablespoon of sweet cream cheese onto each square. If making guava pastries, add a spoonful of guava paste/jam before adding the vegan cream cheese filling. 
5. Seal the quesitos. Brush vegan egg wash onto the corners of each cream cheese pastry and fold the two opposite corners in towards each other, making sure to tuck the top corner all the way underneath and pressing it into the dough to seal tightly. 
6. Sprinkle with sugar. Arrange the quesitos on a nonstick or lined baking sheet and brush each with additional egg wash. Sprinkle with a bit of granulated sugar. 
7. Bake. Bake the vegan quesitos for 18-20 minutes, or until golden brown and flaky. 
8. Serve. Allow the cream cheese pastries to cool for about 15 minutes before serving. 

Serving Suggestions 

Sweet quesitos can be enjoyed just as you’d enjoy any other type of breakfast pastry. Pair them with your favorite morning beverage such as a Date-Sweetened Matcha Latte, a Mocha Frappaccino, or a classic Homemade Cold Brew.

These Puerto Rican pastries are also delicious enjoyed with your fresh fruits, particularly guava, pineapple, or fresh strawberries. Or, if you want to make them even sweeter and more delicious, serve with an additional dusting of powdered sugar and a dollop of our Vegan Coconut Whipped Cream.

For more delicious Vegan Puerto Rican recipes, check out our Youtube video: Eating Only Puerto Rican Food for a Day.

Storage Instructions

​Vegan Quesitos are best served day of, but can be stored in an airtight container at room temperature for up to 3 days. 

We have not tested freezing quesitos, but it should likely work. If you’d like to give it a try, allow the vegan quesitos to cool completely until room temperature, then wrap each quesito individually in plastic wrap before placing them together in a large freezer-safe bag (we like to use Stasher bags in the freezer – check out more of our favorite ways to reduce kitchen waste here). 

Vegan Puerto Rican Creators to Follow: 

• Sachi Georgiva of the Colorful Coach – In addition to this recipe, Sachi also shares more vegan recipes and more good eats in Mexico city.  
• Jeremie Serrano of La Comida de Jeremie – We love his Sofrito recipe, Vegan Chicharrón de Pollo and Tostones, and Coquito!
• Destiny DeJesus of Eat Yo Destiny – Destiny shares tons of tips on living a sustainable vegan lifestyle as well as authentic Puerto Rican recipes. 
• Lyana Blount of Black Rican Vegan – Lyana is a Bronx Native and shares amazing Vegan Food in the NYC area! 
• Karla of VeggieJava – Karla shares plant-based Puerto Rican recipes she develops from her home kitchen in Puerto Rico. 
• Giselle from the Plant-Based Boricua – Giselle loves veganizing her favorite Puerto Rican and Caribbean recipes and shares them on Instagram as well as her blog! 

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Authentic Vegan Puerto Rican Quesitos Recipe (Cream Cheese Pastries)

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• Author: Sachi Georgieva

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Quesitos are one of the most popular Puerto Rican Cream Cheese Pastries and are easily made vegan! They’re light, flaky, and filled with a sweet guava and cream cheese filling. Enjoy as a sweet breakfast treat alongside your favorite morning beverage for the perfect Puerto Rican treat! 

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Ingredients

• 1 package (2 sheets) of vegan puff pastry, thawed
• 8 ounces vegan cream cheese
• 2/3 cup of powdered sugar
• 1 teaspoon vanilla extract
• Optional: guava paste or guava jam
• Granulated sugar, to taste
• Liquid vegan egg (see notes for alternative)

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Instructions

1. Prepare puff pastry according to package instructions.*
2. Preheat your oven to 400°F.
3. In a medium bowl, mix the cream cheese, sugar, and vanilla extract until well-combined.
4. Unwrap the puff pastry dough on a floured surface and roll until it is about 12×15-inches. Cut into 12 even squares.
5. Add 1-1.5 tbsp of the sweet cream cheese filling to each square. For cheese & guava quesitos, add a spoonful of guava paste/jam before adding the cream cheese.
6. Brush vegan egg wash onto the corners of each pastry and fold two opposite corners in toward each other, making sure to tuck the top corner all the way underneath.
7. Arrange the quesitos onto a nonstick or lined baking pan and brush each quesito with additional vegan egg wash. Sprinkle each with a bit of granulated sugar.
8. Bake for 18-20 minutes, or until golden.
9. Cool for 15 minutes before serving. Enjoy!

Notes

• Puff Pastry: Believe it or not, a lot of premade puff pastries are accidentally vegan– we use this one. Some puffed pastries may require thawing before use. 
• Vegan Cream Cheese: We like to use the Kite Hill brand for this recipe, but any vegan cream cheese should work!
• Guava Paste or Jam: This ingredient is optional but recommended. We found some at our local Hispanic market but it is also available online.
• Liquid Vegan Egg: If you do not want to use liquid vegan egg, you can make an egg wash alternative by mixing 2 tablespoons of plant-based milk with 1 tablespoon of maple syrup OR you can use melted vegan butter.
• These are best when served the day they are made but can be stored in an airtight container on the counter for about 3 days.
• This recipe contribution is from Sachi Georgieva of The Colorful Coach and was inspired by The Hungry Dragonfly.

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Authentic Vegan Puerto Rican Quesitos (Cream Cheese Pastries) appeared first on Sweet Simple Vegan.

Chris and I wanted to put together an easy popsicle recipe for the blog using simple ingredients you can feel good about indulging in all summer long. One of Chris’ favorite treats growing up was the classic orange creamsicles, and after a bit of testing, we’ve developed the perfect summer treat to keep you cool on the hottest summer days. 

If you love this orange creamsicle popsicle recipe, you’ll also love this Orange Creamsicle Chia Pudding!

Ingredients You’ll Need 

• Cashews: Most orange creamsicle popsicle recipes are made creamy with ingredients like heavy whipping cream, vanilla yogurt, greek yogurt, and whole milk. Of course these ingredients aren’t vegan so we opted for using raw cashews. It’s the perfect neutral tasting creamy base and makes these popsicles a healthier alternative! 
• Water: You can use either water or unsweetened plant-based milk like almond milk for a creamier frozen treat.  
• Maple syrup: In order to keep these popsicles refined-sugar-free, we opted for maple syrup instead of granulated sugars. If needed, you can substitute another liquid sweetener such as agave. 
• Vanilla extract: A small splash of vanilla adds additional sweetness and depth of flavor and makes these popsicles taste like vanilla ice cream! 
• Orange zest and turmeric: These ingredients are optional, but add a boost of orange flavor and color. 
• Salt: ​Also optional, but we always recommend adding a small pinch of salt to desserts to balance the sweetness! 

Equipment Needed

• Small pot
• High-speed blender
• Popsicle mold

How to Make Orange Creamsicle Popsicles

1. Boil the cashews. Bring a small pot of boiling water to a boil. Once boiling, remove the hot water from the heat and add in the raw cashews. Allow the cashews to soak until softened, about 20-30 minutes. Once soft, drain the cashews and discard the soaking water. 
2. Blend the popsicle ingredients. Add the drained cashews, fresh orange juice, water, maple syrup, vanilla, and optional add-ins to a high-speed blender. Blend until completely smooth, about 1 minute. 
3. Distribute between popsicle molds. Evenly distribute the mixture between 10 popsicle molds. Tap the molds onto the counter a few times to help remove any air bubbles. 
4. Freeze. Place the popsicles into the freezer and freeze until solid, ideally overnight. 
5. Remove the popsicles. Submerge the popsicle mold into a bowl of warm water for about 30-40 seconds, or until you can gently wiggle the popsicles out of the mold. 
6. Enjoy. Eat the popsicles immediately or keep frozen until ready to eat! 

How to Freeze Popsicles Without a Popsicle Mold

If you don’t have a popsicle mold, don’t worry! You can still make homemade popsicles using items you may already have in your kitchen. Here are two of our favorite easy alternatives for making ice pops at home. 

1. Paper cups: Divide the orange creamsicle recipe between small paper cups like Dixie cups until about 3/4 full. Cover each cup with foil, then insert a wooden stick through the foil. Place the cups on a baking sheet, then stick in the freezer to freezer overnight. The next day, remove the foil, peel away the paper cup, and enjoy! 
2. Silicone muffin tin: Place the silicone muffin tin on a baking sheet. Divide the orange creamsicle recipe between a silicone muffin tin, filling each cup about 3/4 full. Cover the entire muffin tin with foil, then insert a wooden popsicle stick through the foil into each muffin cup. Freeze overnight then remove the foil and peel the silicone mold away from the popsicles and enjoy!

Storage Instructions

​After the fruity popsicles are frozen, we recommend removing them all from the popsicle mold and storing leftovers in the freezer in a freezer bag or airtight container. To prevent sticking, you can place a piece of parchment paper between each popsicle. 

Freeze for up to 3 months. 

Top Tips 

• Taste the popsicles mixture before freezing! ​Depending on your personal preference and how sweet your fresh orange juice is, you may want to add additional sweetener to taste. After blending, taste and adjust the flavors to your personal liking. 
• Use fresh ingredients. Pre-bottled orange juice and orange juice concentrate taste very different from freshly squeezed orange juice. In order to allow the orange flavor to pop, it’s important to juice fresh oranges.

More No-Bake Vegan Dessert Recipes You May Enjoy: 

• Maple-Glazed Grilled Peaches with Ice Cream – use the grill instead of the oven on hot summer days!
• Vegan Corn Almond Ice Cream – another homemade ice cream that’s refined sugar free.
• PERFECT Cookie Ice Cream Sandwiches – learn our favorite hack for making ice cream sandwiches!
• Vegan Apple Pie Ice Cream – raw, low-fat ice cream made from plants.
• Mint Ice Cream – an ice cream recipe that’s healthy enough to eat for breakfast!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Vegan Orange Creamsicle Popsicles (5-Ingredients)

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• Author: Sweet Simple Vegan
• Total Time: 25 minutes
• Yield: 10 popsicles

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Learn how to make the perfect dairy-free orange creamsicle popsicles with just 5 simple ingredients!

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Ingredients

• 1 1/4 cups orange juice (we recommend fresh!)
• 1 cup cashews, soaked
• 1 cup water or unsweetened plain almond milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Optional: 1 teaspoon orange zest (for additional orange flavor)
• Optional: 1 teaspoon ground turmeric (for additional color)
• Optional: 1/4 teaspoon salt

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Instructions

1. Bring a small pot of water to a boil. Once boiling, remove the pot from heat and add in the raw cashews. Allow the cashews to soak until softened, about 20-30 minutes. Drain the cashews.
2. Add all of the ingredients for the orange creamsicles into a high speed blender and blend until smooth, about 1 minute.
3. Evenly distribute the mixture into 10 popsicle molds. Tap the popsicle molds onto the counter a few times to remove any air bubbles. Place the popsicles into the freezer and allow them to set until solid, ideally overnight.
4. To remove the popsicles from the mold, submerge the mold into a bowl of warm (not hot) water for about 30-40 seconds (longer if necessary depending on the warmth of the water). Gently wiggle the popsicles out of the mold to prevent them from cracking.

Notes

• We used this popsicle mold and highly recommend it! Silicone molds are so much easier to remove the popsicles from.

• Prep Time: 25 minutes
• Category: Dessert, Snack
• Method: Blender
• Cuisine: Vegan, Gluten-free

Keywords: Vegan, Gluten-free, Dessert, Snack, Orange, Creamsicle, Popsicle

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Healthy Orange Creamsicle Popsicles appeared first on Sweet Simple Vegan.

Our classic vegan caramel sauce recipe is one of our favorites, but sometimes we’re in the mood for a healthy caramel sauce made with whole food plant-based ingredients. Thankfully, this refined-sugar free caramel can not only satisfy a sweet tooth, but tastes so much like the real thing! 

If interested in another healthy treat you might love this easy recipe: Vegan Mango Caramel. It’s sweetened with fresh mango and coconut sugar. 

Ingredient Notes and Substitutions

• Medjool dates: This sticky, gooey fruit is truly nature’s candy. It’s the perfect ingredient to use when making healthy vegan caramel because it is naturally very sweet and caramel-like. We recommend using Medjool dates instead of another type of dates such as Deglet Noor because Deglet Noor are not as sweet or reminiscent of caramel.
• Almond milk: We always use our homemade almond milk, but you can also use any unsweetened dairy-free milk of choice. Creamy oat milk, soy milk, and lite coconut milk are all good choices. 
• Vanilla: A dash of vanilla extract is optional, but it helps add depth of flavor and additional sweetness. You can also use vanilla paste, if you have it on hand. 
• Salt: A small pinch of salt helps balance the sweet flavor and makes this caramel addicting.

Equipment Needed

• Mixing bowl
• High-speed blender

How to Make Date Caramel 

1. Soak the dates. Place the pitted dates in a medium bowl and pour hot water over top until completely covered. Soak for about 10 minutes, or until the dates are softened. 

2. Blend ingredients smooth. Add the drained, softened pits to a high-speed blender along with non-dairy milk, vanilla extract, and flaky sea salt. Blend on high until completely smooth, about 60 seconds. Taste and add extra salt or sweetness to taste. If you find your date caramel isn’t sweet enough, add 1 tablespoon of maple syrup or date syrup to taste. 
3. Serve. Serve the homemade date caramel room temperature or refrigerate until chilled and enjoy! 

Serving Suggestions

Date caramel is a delicious afternoon snack or healthy dessert. Use it as a traditional caramel dip for fruits like apple slices, blueberries, banana, blackberries, even celery sticks! 

Or, take it to the next level and use it in any recipe that you’d typically use regular caramel for. Try it drizzled on a scoop of ice cream or nice cream, vegan brownies, vegan apple pie, mini chocolate cake, vegan apple galette and filipino steamed rice cakes!

It’s also the perfect recipe to use in vegan holiday recipes like these Date-Sweetened Caramel Apples, these Vegan Snickers Bars, and these Homemade Take 5 Candy Bars.

Storage Instructions

Store leftover vegan date caramel sauce in a glass jar or airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month. If your caramel becomes thick after refrigeration, add additional almond milk or lightly warm in the microwave until loosens up again. 

Recipe FAQs

Tips for Success

• Remove the date pits. Date pits are incredibly hard and can damage your blender if accidentally left in the blender cup. Double-check that you have removed all of the pits before placing the dates.
• Use unsweetened plant milk. Flavored milk will alter the flavor of your date caramel and make it less neutral in flavor. For best results, use plain milk or, at the very least, homemade milk lightly sweetened with dates so it won’t compete with the flavor profile.

More Date-Sweetened Recipes You May Enjoy:

• Vegan Baklava – made with flaky Phyllo dough, nuts, and both Medjool dates and date syrup!
• Date-Sweetened Horchata – swap the granulated sugar for sweet dates.
• Edible Date-Sweetened Brown Rice Cookie – made with a full cup of dates and gluten-free ingredients.
• Date-Sweetened Vegan Pumpkin Pie – a healthier twist on our classic pumpkin pie.
• Date-Sweetened Banana Bread – one of our most popular recipes for a reason! This one’s a must try.
• Homemade Chai Latte (Date-Sweetened) – an easy, homemade chai latte that’s sweetened with natural fruits.

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes; we love to see your photos!

Date Caramel Recipe

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• Author: Sweet Simple Vegan
• Total Time: 10 minutes
• Yield: 1 1/4 Cup

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Description

This Date Caramel is the perfect topping or dip for all of your favorite snacks and desserts. All you need is a high speed blender with just 3 healthy, wholesome ingredients. 

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Ingredients

• 16 medjool dates, pitted*
• 3/4 cup unsweetened almond milk (store-bought or homemade)
• 1 teaspoon vanilla extract (optional)
• 1/4 teaspoon salt

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Instructions

1. Soak the dates in hot water for around 10 minutes to soften.
2. Add all ingredients into a high-speed blender and blend until smooth.
3. Enjoy!

Notes

• We have tested this recipe with a food processor, and it will definitely work, but it may not be as smooth as a blender.

• Prep Time: 10 minutes
• Category: Dessert, Snack
• Method: Blender
• Cuisine: Vegan, Gluten-Free

Keywords: date, caramel, dessert, snack, meal prep

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Easy Date Caramel (3-Ingredients!) appeared first on Sweet Simple Vegan.