Caramel vegan apple dip that is fast and easy to put together as a pretty and festive appetizer for holiday festivities.  Not only is this platter thematic for winter holidays but it is also healthy with fresh fruit and a great option for those sensitive to dairy.

Have you tried the high-octane caramel dipping sauce platter that’s made with cream cheese and toffee bits yet?  I have and I’m not gonna lie, it’s super good.  However, with all of the holiday festivities, it can be hard to limit added fats and sugars especially found in holiday appetizers.  Last weekend I went to our girlfriend’s annual dirty Santa gift exchange.  It’s a potluck consisting mainly of appetizers, snacks, salads, and desserts.  I arrived late, that’s a story for another day – the first thing I noticed was a gorgeous colorful candy apple platter on the table.  I tried that beautiful thing… I tried it and I tried and I tried it.  I was hungry!  Next thing I knew I had consumed a candy apple dinner.

I left the party determined to cut out the cream cheese and stir up some dairy-free caramel sauce for an equally pretty and delicious party platter.  I visualized loading up my platter with extra apples and keeping the center sweet dip nice and small.  This recipe for Vegan Caramel Sauce/Dip has no cream cheese or butter and is sweetened with maple sugar.

Here are some reasons to make Caramel Vegan Apple Dip :

• it’s colorful and pretty – makes a nice presentation
• super fast and easy
• tastes so yummy!
• no pots or pans are necessary

The recipe for vegan caramel sauce has almond butter in it so there is even a little protein.  Pairing a complex carbohydrate with a protein helps keep you feeling satisfied and less hungry – helpful with all the temptations around.

Yield: 4

Caramel Vegan Apple Dip

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Caramel vegan apple dip that is fast and easy to put together as a pretty and festive appetizer for holiday festivities.  Not only is this platter thematic for winter holidays but it is also healthy with fresh fruit and a great option for those sensitive to dairy.

Prep Time 5 minutes

Cook Time 1 minute

Total Time 6 minutes

Ingredients

• green apple slices (about 4, washed, cored, and sliced apples)
• red apple slices (about 2, washed, cored, and sliced apples)
• 1/4 cup organic pure maple syrup
• 1/4 cup organic coconut oil, melted (microwave, stirring every 30 seconds until liquified)
• 2 Tablespoons almond butter
• pinch of cinnamon (optional)
• Note: double the recipe for a large platter

Instructions

1. melt coconut oil in a glass measuring cup
2. whisk in maple syrup until well combined in same cup
3. stir in almond butter until smooth
4. sprinkle cinnamon and stir
5. slice apples
6. treat with lemon juice water solution to slow down oxidation
7. arrange apple slices on platter
8. place vegan caramel sauce in the center
9. store sauce in an air tight container

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 251Total Fat: 18gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 4mgCarbohydrates: 23gFiber: 2gSugar: 18gProtein: 2g

This vegan caramel sauce has a different taste to it between the coconut and the almond butter.  We love it!  Let’s not kid ourselves…this falls in the ‘healthy-ish’ category.  Maple syrup is sugar so eat it as your treat for the day.  Feel good about the fresh apples and fiber plus the boost of protein in the almond butter.  Coconut oil counts as fat.  In my opinion, there’s nothing healthy about it.  The main purpose of the coconut oil is to thicken up the sauce without adding butter and keep it vegan for those who may have sensitivities to dairy.

Recipe notes:  Take your time to melt the coconut butter fully (microwave) and whisk the maple syrup and almond butter well for a smoother sauce.  The almond butter has a little texture.  Go with the perfectly imperfect.  I couldn’t find a smooth green apple at the market.  The organic Granny Smiths were bumpy and discolored, definitely not perfect.  Just right for my dish and my current mindset.  The caramel sauce thickens as it reaches room temperature.

The last note I will add is a simple tip for preserving the nice bright color of the sliced apples.  I’m always surprised in my coaching when I come across yet another child or teen who complains that they don’t want apples in their bag lunch because they turn brown.  I figure everyone knows the trick to soak the apples in lemon water.  The citric acid in the lemon juice helps prevent oxidation.  The ratio I use is 1 Tablespoon of lemon juice for every cup of water.  For 5 apples I use about 3 or 4 cups of water and about 3 or 4 Tablespoons of lemon juice.  I like a tart apple – if you do not, there are other methods.  You can look for citric acid powder (does not have the lemony flavor) and dissolve it in water.  I’ve also heard that a touch of honey dissolved in water helps.

Enjoy this fast and easy dip!

Big Hug,

Bita