So…recipe for a cruise ship vacation:
1) Remove contents of stomach and small intestine
2) Place in high-speed blender and press “pulverize”
3) Repeat steps 1 & 2 until barf bags become a necessity
Seriously doe. I got my snack on (the man behind the gelato bar was givin me free scoops by Day 3), got my drank on (wine tasting for the win), and as per usual, got my fitness on. Who designs a cruise ship with the gym on the very top level in the front of the boat, so when you’re trying to run on the treadmill you literally feel like you drank an entire liter of vodka and then decided to hop on a roller coaster?
Regardless, this trip was a total blast. Short but so, so sweet. Most importantly, I got to monkey around with mom & sees.
Usually I go on vacation with every intent to return with inspiration for new recipes. This one came in the most surprising form…don’t laugh.
The cruise ship BUFFET. During breakfast, I bypassed the bacon and went for one of the mushy baked globules that looked like a dilapidated road apple and then couldn’t…stop…thinking about it.
Some people day dream of love and romance…I mostly think about tacos and ice cream sandwiches.
Your standard classic well-known and equally loved baked apples are smothered in butter and brown sugar, but these babies are made au naturale…just apples stuffed with raisins and cinnamon but then covered in a creamy sauce made with lots of fiber and healthy fats via dates and cashews. No sugar, no dairy, no problem 😉
Making these was a cinch; just core the apples, bake them, and whip up the sauce while they’re getting some lovin in the oven.
Here they are, ready to get baked. Ha.
This “caramel” sauce is one of the most yummy things I have made to date. Shieeeeet do I say that about every recipe? I really mean it this time. I couldn’t stop eating it.
And I ain’t mad.
Cinnamon Baked Apples with Sea Salt Caramel Date Sauce
For the apples:
- 4 apples
- 1 cup raisins
- 1 T cinnamon
- 3/4 cup boiling water
For the sauce:
- 1.5 cups almond milk
- 1 cup soaked cashews
- 1 cup dates
- 3 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla
- 1/4 tsp sea salt
- 1/4 tsp lemon juice
- To get the cashews the proper consistency, you want to soak them overnight in water or for at least 3 hours prior. This ensures that when blended, all your creamy sauce fantasies will be fulfilled.
- Start off by coring the apples. To do this, I whipped out a small (and supah sharp) knife and cut around the core on the top of the apple. I grabbed a small spoon and scooped out the middle where the core and seeds chill out. Ah yes, and pre heat the oven to 375.
- Sprinkle the inside middle of each apple with cinnamon generously and then stuff halfway down with raisins. You don’t need to use the whole cup of raisins; save some for garnish.
- Place the stuffed apples in a baking dish and pour the 3/4 cup of boiling water in the bottom of the pan. Different apples will bake at different speeds, so check on them after 30 minutes. I just used whatever I had in my fridge and ended up with two different types of apples. One was done after 30 minutes, the other ones took almost 50! So, check after 30 so you don’t bake one to golden perfection and then burn the crap out of a different one. The apples are done when the skin gets wrinkly and when stabbed with a fork, the consistency is soft but not overly mushy.
- While the apples are baking, make the sauce! To soften the dates, place in hot water for 10 minutes or place in water and microwave for one minute. Then remove all pits.
- Place all sauce ingredients in a blender and gooooooooo for it. Taste the sauce…add more salt of desired.
- Remove the apples from the oven when done and scoop sauce into each one to fill them up all zee way. Sprinkle with raisins and enjoy warm.