Remove the apple stalks, replace them with clean tree branches and refrigerate the apples for at least 2 hours to cool completely.

Drain the dates and add them into the food processor. Pulse to obtain a puree.

Add the coconut oil, coconut milk and almond butter and process to incorporate.

Transfer the caramel mixture into a medium sauce pan and bring to boil over low heat.

Simmer for 5 minutes, stirring frequently, then turn off the heat and set aside to cool.

Place the chopped chocolate onto a plate.

Remove the apples from the refrigerator, dip them into the caramel sauce to coat evenly, then roll them onto the chocolate plate.

Refrigerate for at least 1 hour before serving, to allow the caramel to thicken.