Make healthy vegan caramel apples made with coconut sugar caramel. No vegan butter and no corn syrup! These apples are ready in 25 minutes!
I'm extra excited about this recipe because I LOVE caramel. It is so sweet and rich and decadent.
And caramel apples are like the quintessential fall dessert!
Most caramel isn't vegan, but with a few swaps you can make a delicious vegan caramel that perfectly coats your apples. In fact, I think this vegan caramel is easier to work with than regular caramel - these caramel apples only take a few minutes to make and virtually no time to set.
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Why I love these vegan caramel apples
- Dietary needs - these caramel apples are plant-based, oil-free, gluten-free, dairy-free, and refined sugar free
- Vegan version of a classic - a vegan caramel sauce turns classic caramel apples totally plant-based! With less refined sugar and none of the dairy
- Delicious fall dessert - caramel apples just scream fall. They are such a fun and festive way to enjoy fall apples
- Customizable - grab your favorite toppings like peanuts, coconut, chocolate chips, pretzels, pistachios.. the list is endless
Ingredient Notes & Substitutions
- Granny Smith Apples: you can use any variety of apple that you like, but I love the balance of tart from granny smith apples and sweet from the caramel
- Coconut Sugar: I don't use coconut sugar too often on this site, because it is still sugar. But coconut sugar is a less refined sugar option with a lower glycemic index. It is perfect for this caramel because it has a naturally caramel-like flavor and melts down into a lovely creamy texture.
- Coconut Cream: coconut sugar needs a fat like coconut cream to help it melt. And it adds a richness to the caramel.
- Vanilla
- Sea Salt: a pinch of salt helps enhance and balance the sweetness of the coconut sugar
- Nut Butter: nut butter adds fat to the caramel, which creates a deeper, more rich flavor. I used cashew butter in this version because it has a neutral flavor. You can also use peanut butter
- Toppings: mini chocolate chips, chopped nuts, shredded coconut, pistachios, crushed pretzels, etc.
How to make Vegan Caramel Apples
Step 1. Line a baking sheet with wax or parchment paper. If your apples have been refrigerated, dry each apple with a paper towel to remove any moisture. Skewer each apple down the middle with a stick.
Step 2. Heat coconut sugar, coconut cream, vanilla, and salt in a medium saucepan over medium low heat, whisking constantly.
Step 3. When the coconut sugar is fully melted, raise the heat to medium and allow the mixture to gently bubble for one minute.
Step 4. Whisk in 6 tablespoons of the nut butter and allow the mixture to come to a boil again. The mixture will thicken - if it does not thicken, add the remaining two tablespoons of nut butter a little at a time until the mixture is thick but still smooth.
Step 5. Remove from the heat and immediately transfer to a small bowl with high sides.
Step 6. Dip each apple in the caramel and rotate to coat all sides and as much of the top as you can.
Step 7. If desired, use your hands to press in any toppings.
Step 8. Set the apples on the prepared baking sheet and allow to set 2-3 minutes.
FAQ & Expert Tips
Store these caramel apples in the fridge. I recommend keeping them on the baking sheet or another parchment-lined container. Cover loosely with plastic wrap.
Most caramel or candy coating for candy apples is not vegan. It typically uses cream and butter. You may find one that just uses oil, but check the ingredient list carefully.
Most caramel is not vegan - it typically uses cream and butter.
This coconut sugar caramel IS vegan. It uses coconut milk instead!
Use sunflower seed butter or tahini instead of nut butter.
Recipe Prayer
Thank you God for these caramel apples. Thank you for fall weather and delicious seasonal desserts. Amen.
More fall apple desserts
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📖 Recipe
Vegan Caramel Apples (Oil-Free & Healthy)
Ingredients
- 6-8 Small Granny Smith Apples
- 6-8 Popsicle Sticks or Caramel Apple Sticks
- 2 Cups Coconut Sugar
- ½ Cup Coconut Cream
- 2 Teaspoons Vanilla
- 1 Teaspoon Sea Salt
- 6-8 Tablespoons Nut Butter **see notes
- Toppings: mini chocolate chips, chopped nuts, shredded coconut, etc.
Instructions
- Line a baking sheet with wax or parchment paper. If your apples have been refrigerated, dry each apple with a paper towel to remove any moisture. Skewer each apple down the middle with a stick.
- Heat coconut sugar, coconut cream, vanilla, and salt in a medium saucepan over medium low heat, whisking constantly.
- When the coconut sugar is fully melted, raise the heat to medium and allow the mixture to gently bubble for one minute.
- Whisk in 6 tablespoons of the nut butter and allow the mixture to come to a boil again. The mixture will thicken - if it does not thicken, add the remaining two tablespoons of nut butter a little at a time until the mixture is thick but still smooth.
- Remove from the heat and immediately transfer to a small bowl with high sides.
- Dip each apple in the caramel and rotate to coat all sides and as much of the top as you can.
- If desired, use your hands to press in any toppings.
- Set the apples on the prepared baking sheet and allow to set 2-3 minutes.
Notes
Nutrition
Nutrition information is an estimate.
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