Chocolate-Drizzled Apples or Pears with Date “Caramel” Sauce
Two or three crisp apples or firm pears plus vegan chocolate chips add up to a seriously good dessert. And if you have a few dates on hand (and a machine to blend them up with) you can make a caramel-y sauce to dip them into, though this is entirely optional.
- 2 large or 3 medium crisp, sweet apples,
or 2 large firm sweet pears, thinly sliced
- 1/2 cup vegan semi-sweet chocolate chips
- 1 tablespoon unsweetened nondairy milk
- 2 tablespoons toasted slivered or sliced almonds, optional
Date “caramel” sauce (optional)
- 1/2 cup pitted dates (medjool or deglet)
- 1/4 cup unsweetened nondairy milk (very good with almond)
- 1/2 teaspoon vanilla extract
Arrange the apple or pear slices on a platter, slightly overlapping.
Combine the chocolate chips and nondairy milk in a heatproof bowl for microwaving, or in a small saucepan. Microwave for 45 seconds, then whisk until smooth. If cooking on the stovetop, heat slowly until the chocolate is melted, whisking occasionally.
With a cake spatula, scrape the chocolate mixture in to a frosting piping bag, or, if you don’t have one, a medium-sized Ziploc-type plastic storage bag. Cut a tiny hole in one of the bottom corners (about 1/8 inch). Drizzle the chocolate across the fruit in one direction, then turn and drizzle in the other direction.
If using, scatter the almonds over the chocolate-drizzled fruit. Refrigerate the platter of fruit for at least 30 minutes, or until the chocolate hardens.
Combine the dates with the nondairy milk in a food processor, or in the container that comes with an immersion blender. Process until quite smooth, either in the food processor or with the immersion blender. I don’t recommend a blender, simply because it’s a very small amount, and it’s more difficult to get it out from the bottom of the container. Transfer to a small serving bowl.
Serve the chocolate drizzled fruit with the date sauce on the side.
Variation: Instead of the date sauce, if you’d like to make this even more decadent, serve cashew, almond, or peanut butter as a dip.