Caramel Apples Slices (Dairy Free)
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These caramel apple slices are the perfect way to enjoy caramel apples! This version is dairy-free and made with coconut sugar.
Caramel apples are a fall favorite! Everyone loves to eat them, and they’re fun and relatively simple to make. My criticism of caramel apples is that they can be hard and messy to eat. Eating an entire apple covered in caramel usually gets caramel on your face, and it can just be too much. I started making these caramel apple slices last year, and I like it even better! It’s easier to eat, and satisfies your caramel apple cravings with less sugar.
Why you’ll love this recipe
- It’s dairy-free and made with coconut sugar. This version is great for those with food allergies or intolerances!
- It tastes like the real deal. It’s still just as yummy as the original!
The ingredients for caramel apple slices
- Apples. I recommend Honey Crisp, Fuji apples, or Granny Smith.
- Coconut Milk. You’ll need full-fat coconut milk to make a thick caramel.
- Coconut Sugar, Vanilla, and Salt. These are the ingredients needed to make the caramel.
How to make caramel apple slices
- Make the coconut milk caramel. Combine the coconut milk, vanilla, coconut sugar, and salt in a pot. Bring to a boil and reduce to a low simmer for about 10-15 minutes or until thick.
- Dip the apples. Dip one side in the caramel and top with nuts.
Tips & Tricks
- Wait for the caramel to cool for a bit. The caramel will be hot once it’s done, so give it about 10 minutes before you start dipping your apples.
- Only dip one side of the apple. This is what I love about this recipe… it’s easier to eat this way and is less of a sugar rush!
- Use a spoon if you want to keep your hands clean. I use my hands to dip the apples, but you can also just spoon on the caramel if you want a cleaner option.
- Shredded coconut
- Chocolate chips
- Chocolate drizzle
How do you store these?
These are definitely the best fresh! You can keep them for about half a day in the fridge, but after that, the apples may start to brown. If you’d like to make more later, I recommend making the caramel ahead of time, and only prepping as many apple slices as you’re ready to eat in the next few hours.
You can store the caramel in the fridge in an airtight container for a week, and reheat it slightly before using it for this recipe again.
You’ll also love…Print
- 3/4 cup of canned full-fat coconut milk
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- Pinch of salt
- 2–3 apples, sliced
- Crushed almonds
- Combine the coconut milk, vanilla, coconut sugar, and salt in a pot. Bring to a boil and reduce to a low simmer for about 10-15 minutes or until thick.
- Pour the caramel into a shallow bowl and allow to cool for about 10 minutes.
- Dip the apple slices, on one side until coated in caramel. Transfer to a parchment-lined plate and top with crushed almonds. Transfer to the fridge for about 10 minutes to set.
- Enjoy the apples immediately, or store the rest of the caramel in the fridge for up to a week.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.