The treats are completely nonbake! I used a small teaspoon to scoop out round, bite size bits of Granny Smith apples. I stuck a little skewer in the top and dipped it into the dairy free caramel I made in the blender.
Ella is wearing a shirt and hair hankie from the 60’s! The shirt is hand sewn with a metal zipper closure in the back. The tray on under the caramel apples is vintage as well, though I’m not sure of the time frame. It’s not plastic, not glass. It seems to be a heavy duty cardboard covered in a very sturdy clear varnish. The print is peeling up in a few areas, so I’m really careful with it but I feel it adds to the charm of the tray.
Dairy Free Caramel Sauce
1 cup chopped soft dates
Coconut milk (or almond would work as well)
Scant 1/4 teaspoon cornstarch
Salt to taste
Soak chopped dates in just enough hot water to cover. Add lemon juice. This gives a bit of a zing.
After an hour, drain dates and toss into the blender with a splash of milk of choice and maple syrup. Blend on high speed until mixture is completely smooth — about 4 minutes. You may need to stop and scrape down the sides occasionally.
Add a dash of salt, blend again and retaste. Salt invokes the idea of caramel.
If the sauce is too thin, add a little less than a 1/4 teaspoon of cornstarch to thicken things up!
Check out more photos from week two here