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



  • 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.