Wash apples. Starting from the stem end, using the wide end of a melon baller, scoop out the core–save the first scoop from each to use as the lid to cover the “treasure”. Stuff the apples with raw nut or seed butter or Nut Cream, leaving a little headspace for the “lids” to fit back on. Your treasure apples are ready to roll.
Variation: For more hidden treasure, stir currants, raisins and/or sunflower seeds into the nut butter before stuffing.
Buy organically grown fruit or scrub commercial fruit with veggie scrub solution, vinegar or a milk liquid soap. (Since 80% of the pesticide residue is in the skin you might prefer to just peel them).
Treasure goop filling: In a little bowl combine nut or seed butter and a syrupy sweetener. Try 1 to 1 part tahini and barley malt or rice syrup, or 3 parts almond butter to 1 part maple syrup, or 2 parts peanut butter to 1 part honey or molasses. Add a little cinnamon or coriander, and/or vanilla extract; currants or raisins (unsulphured); chopped nuts or sunflower seeds.
Stuff the apples with “treasure goop”, leaving a little headspace for the lids to fit back on. Your treasure apples are ready to roll. They’re pleasing to the eye and the palate and fun to eat – kind of like a pocket sandwich but with fruit.
For Baked Apples: Preheat the oven to 350 F. Fill the apples to the top with treasure goop – don’t put ‘lids’ on this time. Grease a glass baking dish or pie plate; fill with apples and bake for 30 minutes, or until the skins split or become soft. Eat warm for dessert, or chill for snacks or lunchables.