Save It Crisp apples coated in coconut caramel make the perfect autumn sweet. These vegan caramel apples are not just nostalgic but fit all plant-based and dairy-free diets without sacrificing the classic gooey indulgence. Fall parties and cozy evenings instantly feel special when a batch of these are chilling in the fridge.
I made this for a Halloween get-together and everyone was shocked it was dairy-free. Now it is my go-to for autumn celebrations where everyone has a different dietary need.
Ingredients
- Apples: Use tart crisp varieties like Granny Smith or Fuji for best bite and to balance the sweet caramel Always dry well
- Coconut sugar: Gives deep caramel flavor and richness Make sure it is finely ground for even melting
- Canned full-fat coconut milk: The creamy base helps the caramel set up thick and glossy Shake the can before measuring
- Maple syrup: Adds smooth sweetness and helps the caramel stay soft Use pure maple syrup for best results
- Coconut oil: Gives shine and supple texture Virgin coconut oil works best
- Sea salt: Enhances the flavors of caramel and apple Prefer flaky salt for even distribution
- Pure vanilla extract: Balances all the caramel notes Choose real vanilla for aromatic depth
- Optional toppings: Roasted nuts chocolate chips shredded coconut freeze-dried fruit or seeds can add crunch and interest Toast nuts for extra flavor and always check for allergens
Instructions
- Line Your Baking Sheet:
- Place parchment paper on a large pan so finished apples release easily and cleanup is simple
- Prepare and Dry Your Apples:
- Insert a wooden stick into each apple Make sure apples are totally dry or the caramel will slide off
- Make Coconut Caramel:
- In a medium saucepan combine coconut sugar coconut milk maple syrup coconut oil and sea salt Stir with a wooden spoon until smooth
- Cook the Caramel:
- Bring the mixture to a gentle boil then reduce heat to medium-low Cook stirring often for about 10 to 12 minutes The caramel should thicken and get very glossy Watch closely so it does not burn
- Finish Off with Vanilla:
- Remove pan from heat Stir in pure vanilla extract Let caramel cool for three to five minutes You want it thick but still pourable
- Dip the Apples:
- Working fast dip each apple into the caramel and turn to coat evenly Let extra caramel drip off Roll in toppings if using
- Chill to Set:
- Place finished apples on the prepared sheet Refrigerate for at least twenty minutes or until the caramel layer is firm
- Serve:
- Enjoy cold for a chewy caramel bite or let apples come to room temperature for softer texture
Save It My favorite part is watching kids decorate theirs with toppings My nephew always insists on extra nuts and coconut so now it is a tradition in our family The coconut caramel makes every bite feel so much richer than conventional caramel
Storage Tips
Store caramel apples in the fridge uncovered or lightly tented with wax paper This keeps the caramel from getting sticky and sliding off If you need longer storage wrap each apple in parchment then transfer to a sealed container Enjoy within two to three days for best texture and flavor
Ingredient Substitutions
Swap coconut sugar for brown sugar if you want a more traditional caramel Just know the flavor profile will shift slightly If you do not have coconut oil mild olive oil or avocado oil work in a pinch For toppings try dried cranberries or pumpkin seeds for a seasonal twist
Serving Suggestions
Slice apples into wedges for party platters or pop them into cupcake liners for grab-and-go treats Drizzle extra caramel over each slice when serving Warm with a cup of tea these apples are perfect by themselves or with ice cream if you are feeling indulgent
Cultural and Historical Context
Caramel apples are classic at American fall fairs and Halloween parties The vegan version lets everyone have a bite no matter their dietary needs Coconut milk and coconut sugar are staples in Southeast Asian desserts where caramel is also beloved This recipe combines both traditions
Seasonal Adaptations
Use fresh pears or plums in place of apples when local apples are out of season Roll apples in crushed peppermint candies for a festive winter treat Make mini caramel apples with small snack-size varieties for lunchbox snacks
Save It Vegan caramel apples are nostalgia plus creativity for every fall celebration Share cold for chewy bites or serve warm for soft indulgence
Common Questions About Recipes
- → How do I get caramel to stick well?
Ensure apples are washed and completely dry. Moisture prevents the caramel from adhering effectively.
- → Can I use other apple varieties?
Granny Smith and Fuji work well, but any crisp, tart apple pairs nicely with coconut caramel.
- → Are there alternative toppings?
Try chopped roasted nuts, vegan chocolate chips, shredded coconut, or crushed freeze-dried fruit for variety.
- → What if my caramel becomes too thick?
Gently rewarm the caramel over low heat, stirring until pourable, then continue dipping the apples.
- → How long do these caramel apples stay fresh?
Enjoy within 2–3 days for best texture and flavor. Refrigeration helps keep the caramel set.
- → Are these suitable for gluten-sensitive diets?
Yes, all ingredients are gluten-free. Always check topping labels for possible allergens.