Health Hotline Magazine | October 2025

Caution! This “caramel” sauce is dangerously delicious. Made with unrefined, natural ingredients and so easy to make, you’ll want to eat it on everything, but we suggest making a classic fall favorite—caramel apples! We’ve topped ours with drizzled melted chocolate, coconut, and chopped nuts, but the options are limitless. Let your imagination go wild! And for those who prefer dipping, we’ve also included instructions on building caramel apple bowls with dipping sauce. Makes: 4 caramel apples (1 cup “caramel” sauce) | Prep time: 15 minutes | Total time: 15 minutes

INGREDIENTS • Natural Grocers ® Brand Bulk Organic Medjool Dates , pitted • 1 cup boiling water • 4 small tart organic apples, such as Granny Smith • 2 teaspoons organic lemon juice (if you are using sliced apples) • ½ cup + 2 tablespoons Natural Grocers Brand Bulk Almond Butter • 2 tablespoons Natural Grocers Brand Organic Grade A Dark Maple Syrup • 1 tablespoon Natural Grocers Brand Organic Extra Virgin Coconut Oil • 1 tablespoon organic vanilla extract • Pinch of Natural Grocers Brand Bulk Real Salt (or more for a salty caramel) INSTRUCTIONS 1. Place the pitted dates in a small bowl and add just enough boiling water to cover them. Let them soak for 5-10 minutes, depending on how dry they are. 2. While the dates soak, prep the apples by inserting a stick into the end of each apple (popsicle sticks or wooden chopsticks work well)

for caramel apples. You can also opt for sliced apples for dipping, simply core and slice the apples. To prevent the slices from browning, fill a medium bowl with water and the lemon juice and soak the apple slices for a few minutes before removing them and setting aside to dry. Prep any toppings you wish to use. 3. Remove the dates from the water and transfer them to the bowl of a food processor. Process in 5 second intervals to chop the dates, stopping to scrape the sides as necessary. Add the almond butter in dollops over the dates, then add the maple syrup, coconut oil, vanilla, and salt. Process, stopping to scrape the sides and redistribute as necessary, until the sauce is smooth and glossy looking. 4. For caramel apples: Line a baking sheet with parchment paper. Use a spatula or your fingers to press caramel sauce in an even layer, about 1/8-inch thick, over the entire apple. If drizzling with chocolate, do so next, then sprinkle and gently press other toppings on. If you are not using melted chocolate, press desired toppings onto each apple. Store for up to 24 hours in the refrigerator until ready to serve. 5. For caramel apple bowls: Add the reserved date soaking water to the sauce in 1 tablespoon increments, stirring well in between until you

get a thinner, pourable sauce. Place the sauce, apples, and all desired toppings in their own bowls and allow guests to build their own caramel apple bowls. Offer forks and knives for those who want to keep their hands clean!

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