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Soak pitted dates for 20 mins or until really soft and tender (save the date water)
Once soft, place dates in a blender with vanilla extract, salt, collagen and about 1 TBSP of the date water. If you want really smooth caramel, remove some of the skin. They will naturally start to fall off when soaked. You only want to add enough liquid to allow the dates to blend, so try to add as little as possible. This will help the caramel become thick and not too watery. I find myself sometimes needing to scrape down the sides if it gets stuck, before automatically just adding more liquid.
Blend until smooth, and place in the freezer for about 30 mins to set up (it should get thicker the longer it sits). Or if you don't plan on making the apples right away, place in the fridge for at least an hour.
Wash and dry apple completely. The caramel will not stick if the apple is wet (keep this in mind if the apple is in the fridge and cold, you need to make sure it's completely dry)
Once caramel has thickened, remove from freezer and rub it on the apple to coat it.
Add toppings and enjoy!