Honeycrisp apple ravioli with pecan date filling and maple caramel

Ingredients

Caramel:

• 1/2 cup maple sugar
• 2 tablespoons water
• 1 tablespoon light agave nectar
• 2 tablespoons coconut milk (not lite coconut milk)
• 1 1/2 teaspoon Earth balance butter
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon sea salt

Filling:

• 1/2 cup pecans, toasted
• 3 large medjool dates, pitted
• 2 teaspoons maple syrup
• a large pinch of sea salt
• 1 tsp pure vanilla extract

Spiced Pecans:

• 1/2 cup pecans
• 2 teaspoons maple syrup
• 1 tablespoon maple sugar
• 1/2 teaspoonsea salt
• 1/4 teaspoonground chipotle
• 1 teaspooncinnamon
• 1/4 teaspoon nutmeg
• 32 very thin apple slices from medium sized tart sweet apples (sliced vertically, so you have circles)

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Preparation

• To make caramel, in a small saucepan over medium-high heat, bring the sugar, agave nectar and water to a boil, stirring well at first to dissolve the sugar.
• Turn down the heat to low and cook until the liquid is deep amber in color, about 15-20 minutes, swirling the pan occasionally to ensure even cooking.
• Remove the pan from heat. Very carefully (the mixture will bubble), stir in the coconut milk, earth balance butter vanilla, maple extract, and sea salt until smooth.
• Let cool before using. To make filling, combine all ingredients in the food processor until smooth, and set aside.
• To make spiced nuts, preheat the oven to 375 degrees. Line a baking sheet with foil, and spray with non-stick spray.
• Toss nuts with maple syrup, maple sugar, spices, and sea salt, and spread out on sheet. Roast until fragrant and toasted about 7-10 minutes. Remove from oven and let cool.
• To assemble, spread out half the apple slices on a work surface. Spoon a heaping tsp filling onto each, and top with another apple slice and press down around edges of apple slices to form "ravioli".
• Repeat until you have 16. To plate, place 4 raviolis on a plate and drizzle with caramel. Top each with spiced nuts, and serve.