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Sticky Baobab Toffee Apples

Baobab Sticky Toffee Apples

It's that time of year again when we gather together in warm coats, woolly socks, hats and scarves to watch fireworks and celebrate the 5th of November. And what better way to share the bonfire love than with these #baobalicious-ly sweet & sticky toffee apples. Using dates, baobab and coconut oil as a thick toffee coating creates a nutritious spin on the usually high-sugar versions -  making these perfect for kids and adults-a-like.

Makes 6


2 tsp Aduna Baobab Powder
6 small/medium apples
1/2 cup dates (soaked in a bowl of hot water for 30 minutes)
2 tbsp melted coconut oil
1/2 tsp cinnamon
5 tbsp water to blend (We used the water the dates had been soaked in for extra sweetness)
1/2 cup pecans, chopped

* Skewers to serve the apples


In a food processor, blend the soaked dates, coconut oil, cinnamon, a pinch of sea salt and the baobab powder, adding approximately 5 tbsp of date soaking water until you have smooth thick consistency. Pour the mixture into a bowl, reading for dipping.

Chop the pecans into small chunks either by hand or in a food processor for a few seconds. Place the pecans into a bowl.

Thread the apples onto their skewers and coat each one with the toffee sauce before dipping it into the nuts.

Stand in a suitable jar and refrigerate until 20 minutes before serving.


Recipe by BirchBowl