Vegan Caramel Apples
It’s almost halloween and that means it’s time everyone to indulge on the sweets and treats. With all the junk food & candy being thrown around, I wanted to add in a healthy dessert to help balance things out. This year, I’m sharing with you one of my favorite treats, caramel apples!
For me, ever since I went plant based, it’s been really hard to find dairy free caramel apples that aren’t filled with tons of fillers and preservatives, so instead I decided to make them myself. I’m so excited to share this recipe with you because these are so dang good! Like melt in your mouth good, or like your tastebuds are shouting YES good!! You can eat them as plain caramel apples, or spice things up by adding some chopped nuts, chocolate drizzle, or anything else your heart desires. Enjoy!
These caramel apples are:
Dairy free
Refined sugar free
Gluten free
Perfect fall dessert
Vegan
Substitutions for Halloween candy
Don’t forget to save the extra caramel sauce for all your other dessert creations!
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Makes 8-10 apples:
The Goods:
1 cup Big Tree Farms vanilla coconut brown sugar
2 cans full fat coconut milk
slurry (2 tbsp tapioca starch + 1/4 cup water)
1/2 tsp lemon juice
8-10 granny smith apples or your fav apple selection, cleaned and scrubbed thoroughly, & dried
The Method:
In a heavy bottomed sauce pan, add your coconut sugar, both cans of coconut milk, and heat everything up to a medium high while stirring. Once it’s hot and starting to bubble, lower heat just above simmer and cook down for 10 minutes. Setting a timer will help.
While consistently stirring with a rubber spatula or rubber whisk, cook down and reduce the caramel. Don’t leave it be, or it has a higher chance of burning. Low and slow is your best friend.
When the timer goes off, the caramel should be getting thicker and thicker. Now add the slurry, lemon juice, and keep cooking and reducing the caramel for 7-10 minutes. It should be darkening in color and the consistency of a thick gravy.
Remove from heat and let it cool for 20-30 minutes before using.
As the caramel cools off, grab your apples and don’t forget to prep them. Make sure they are cleaned, scrubbed thoroughly to have all the outside cleaned off which will help the caramel hold onto the skin of the apple. Don’t skip this, because this is such an important step.
Take 6 inch skewers and place a skewer into each apple stem so you can have the apple on a stick. When the caramel sauce is cooled, take the sauce and pour it into a small deep bowl. Then take each apple and dunk it into the caramel sauce and smother it!
Rest all the completed caramel apples onto a plate with parchment paper. Repeat until all the apples are coated in caramel sauce.
You can save them as is, or you can refrigerate the 8-10 caramel apples for 10-15 minutes and do a second caramel coating for the apple. Or dare I say to repeat everything and do a third coating??
Optional to garnish with chopped nuts, chocolate syrup, or leave as is for a delicious caramel apple treat! Just in time for halloween.
Store in an airtight container in the fridge for 5-7 days.
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