• 6 small to medium apples  (Fuji or Granny Smith)
• 1 cup Maple Syrup
• 1 cup Lucuma Powder
• 1/4 teaspoon sea salt
• 3 tablespoons coconut oil, melted

Optional:

• 1 cup raw pecans , chopped
• *Popsicle sticks or Craft Sticks

In medium mixing bowl, whisk together maple syrup, Lucuma powder, salt and coconut oil until a thick, creamy sauce is formed. This is a raw version of caramel sauce and can be used in many desserts.

Choose an apple, press a craft stick into the center, pressing through the core halfway.  Holding the stick, dip the apple into the raw caramel sauce and turn slowly to coat the apple. Use a spatula to spread sauce evenly around apple and to remove excess.

If you like, finish by coating with chopped pecans. Place chopped pecans in flat bowl or plate.  Hold stick and roll caramel-coated apple in the pecans until well covered with nuts.

Ingredients:

• 1 1/2 cups Walnuts
• 1/2 cup celery, diced
• 1/2 cup diced carrots
• 1/2 red bell pepper, diced
• 1/2 cup fresh Cilantro,minced
• 1/4 cup Scallions, minced  (greens only)

Sauce:

• 1/4 cup raw wild honey
• 1/8 cup Nama Shoyu
• ½ teaspoon fresh garlic, minced
• 1 teaspoons fresh ginger, grated
• 1 Tablespoons hulled sesame seeds
• 1 Tablespoons Sesame Oil
• 1 teaspoons red pepper flakes

Garnish:

• 1 head of Lettuce, Butter, Bib, or Romaine
• Mung Bean sprouts
• Carrot, grated

Directions:

1. Gently pull apart lettuce leaves, wash and let dry on paper towel
2. Prepare the sauce in a food processor fitted with an s-blade by adding all ingredients and pulsing 3-4 times.
3. Add walnuts to the processor and pulse 4-5 times until meat of walnut is the consistency of ground meat.
4. Add vegetables to processor and pulse 3-4 more times until all ingredients are incorporated.
5. Place 2-3 lettuce leaves on plate, scoop 2-3 tablespoons of walnut meat mixture in to leaf.
6. Garnish with Mung Beans, and grated carrot

Makes 4 servings

Available as a Step-by-Step Instructional Video