If you don’t mind using a microwave, making this is a snap. Rinse 2 sweet potatoes or one very large sweet potato (enough for 1 cup of cooked sweet potato), place on a plate with about 4 Tbsp water. Cover with a damp paper towel and microwave for about 5-6 minutes, or until fork tender. Alternatively, steam or bake the sweet potato until fork tender. Steaming on the stovetop is quicker than baking, so if you don’t have a microwave, I would recommend steaming it. Bake at 450 degrees F for 50 minutes, flipping it halfway through. Steam for 15-20 minutes.

Note: I always prefer peeling the sweet potato after it has been cooked because it’s time-saving. When it is cooked, cut it lengthwise in the center and open it. Spoon out the tender flesh. Measure ¾ cup of the cooked sweet potato.

In a high-powered blender, add the almond milk, vanilla, dates, and sweet potato and blend until smooth.

Place the “caramel” in a medium bowl.

Line 2 large plates or a baking sheet with parchment paper.

Remove the stems from the apples. Place the apples stem-side down and push the popsicle sticks into the top of the apple (opposite of the stem-side).

Place the chopped walnuts and cacao nibs onto a plate and mix.

While holding onto a popsicle stick impaled in the apple, with one hand, use a butter knife to spread the “caramel” around the apple, about 1/18’ thick. Then sprinkle the walnut/cacao nibs onto the “caramel” while turning it.

Place the finished “caramel” apples onto the lined plate or baking sheet and refrigerate for at least 30 minutes before serving.