There aren’t many treats more autumnal than a caramel apple, which somehow manages to be sweet, sour, and buttery all at the same time. If you’re wondering how this classic dessert fits into a clean lifestyle (and you’re thinking caramel apples are far too decadent to enjoy this fall), I have some great news.
This recipe is a grown-up take on the childhood staple—except this one is completely dairy-, gluten-, and refined sugar-free (not to mention, paleo and vegan-friendly). I hope you love them as much as I do!
2 Tbsp unsweetened nut butter
2 Tbsp coconut oil
2 Tbsp maple syrup
1/2 tsp vanilla extract
Push wooden skewers into the top of the apples and set aside until caramel is ready.
Heat the coconut oil in a saucepan over low heat. Add in the nut butter, maple syrup, vanilla extract, and sea salt. Stir continuously until mixture is fully combined, about 3 minutes. Remove from heat and let cool for a few minutes to let caramel thicken slightly
Swirl apples in caramel one at a time, coating one-half to three-quarters of each apple.
Dip caramel-coated apples into desired toppings, using your fingers to help them adhere.
Place on parchment-lined baking sheet and let them set for about 30 minutes. Enjoy!