Two or three crisp apples or firm pears plus vegan chocolate chips add up to a seriously good dessert recipe. And if you have a few dates on hand (and a machine to blend them up) you can make a caramel-y sauce to dip them into, though this is entirely optional.
Chocolate-Drizzled Apples or Pears with Date Caramel
- 2 large or 3 medium crisp, sweet apples,
or 2 large firm, sweet pears, thinly sliced
- ½ cup vegan semi-sweet chocolate chips
- 1 tbsp unsweetened nondairy milk
Date “Caramel” Sauce (optional)
- ½ cup pitted dates (medjool or deglet)
- ¼ cup unsweetened nondairy milk (very good with almond)
- ½ tsp 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 ⅛ inch). Drizzle the chocolate across the fruit in one direction, then turn and drizzle in the other direction.
- Refrigerate the platter of fruit for at least 30 minutes, or until the chocolate hardens.
- If you’re making the date sauce, you can do so at this point. Place the dates in a mug or bowl and cover them with boiling water. Let stand for 10 minutes, then drain.
- 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, because it’s a very small amount and more difficult to get 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.