Cut nuts into small pieces to prepare the different toppings. Gradually mix dates and vanilla with water. First add a little less water so that the consistency does not become too thin. A fine, rather tougher, caramel-like consistency is to be achieved. If it’s too liquid, add more dates.
Meanwhile, heat the envelope (white and/or tender bitter=VEGAN, depending on the taste) in different water baths until the chocolate is liquid.
Paint caramel mass with a wide knife on the apples, so that they are completely wrapped.
Sprinkle with chopped nuts, buffered quinoa and amaranth according to taste and decorate with the liquid chocolate. Wait before serving until the chocolate is cooled and hard. Store in the refrigerator.
- 5 small apples
- 1 tbs Rapunzel vanilla powder bourbon
- 20 Rapunzel dates without pit deglet nour
- 100 ml warm water