Apple Popsicles with Date Caramel Crumble
These popsicles are a great way to use up loads of apples and they taste just like a frozen apple crumble, so you can indulge in the traditional British comfort dessert on a hot summer day! They’re vegan and refined-sugar-free.
Make them gluten-free by swapping the plain flour for buckwheat flour and using gluten-free oats.
Make them gluten-free by swapping the plain flour for buckwheat flour and using gluten-free oats.
Servings: 12
Calories: 180kcal
Ingredients
- 8 apples peeled, cored and sliced
- 240 ml water
- 3 tablespoon maple syrup
- 1 teaspoon ground cinnamon
For the date caramel
- 15 medjool dates pitted (or standard dates soaked in warm water for an hour)
- ⅛ teaspoon sea salt
- 5-10 tablespoons of non-dairy milk almond works well
- ⅛ teaspoon vanilla extract
For the crumble
- 1½ teaspoon coconut oil
- 1 teaspoon honey
- 2 tablespoon oats
- 1 ½ tablespoon plain flour
- 1 tablespoon pecans finely chopped
Instructions
- First, make the applesauce. In a saucepan over a medium heat, combine apples, water, honey and cinnamon. Cook uncovered, stirring often, for 10-15 minutes or until the apples are very soft.
- Allow to cool slightly, then roughly puree with a blender, hand held electric blender or food processor, keeping some large pieces for texture.
- Allow to cool completely, then fill ice lolly moulds and freeze for a few hours or overnight.
Meanwhile, make the toppings.
For the date caramel
- Add the pitted dates, salt and 5 tablespoons of milk to a blender or mini processor and whiz until smooth. Add more milk if necessary to make it a thick drippy consistency. Set aside or store in the fridge.
For the crumble topping
- In a small bowl, beat the coconut oil and maple syrup together well. Stir in the oats, flour and pecans, then rub the ingredients together with fingertips until it forms coarse crumbs.
- In a frying pan over a medium heat, toast the mixture for a few minutes, stirring often, until it is golden. Set aside.
To assemble
- When the lollies are set, run them under hot water to remove them from the molds. Dip them into the caramel and then into the crumble topping. Enjoy!
Nutrition
Calories: 180kcal | Carbohydrates: 44g | Protein: 1g | Fat: 1g | Sodium: 11mg | Potassium: 356mg | Fiber: 5g | Sugar: 35g | Vitamin A: 110IU | Vitamin C: 5.6mg | Calcium: 42mg | Iron: 0.5mg