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.