Vanilla Caramel Apple Bites
What you need
- 4 dwarf sweet cheek apples cut into 5 cm cubes
- lemon wedge
- toothpicks
- baking paper
- 3/4 cups full fat coconut milk
- 1 cup raw sugar
- 1 teaspoon pink himalayan sea salt
- seeds from 1 vanilla bean scraped
- 1 teaspoon coconut oil
- finely chopped pecan
Recipe
- Line tray with baking paper and set aside.
- Cube apples and squeeze with lemon juice to prevent browning and then top with toothpicks. Set aside.
- For caramel, combine raw sugar and coconut milk in a heavy sauce pan over medium heat.
- Begin dipping each apple into caramel sauce right away. You can do this by transferring the sauce into a separate dish, or directly from the sauce pan, just be careful not to burn yourself.
- Sprinkle each dipped apple with chopped pecans and place on baking paper to cool.
- Stir until sugar is dissolved and then allow to boil for 15 minutes until a the caramel is an amber brown.
- Quickly remove from heat and gently stir in salt, vanilla bean seeds and coconut oil.
