Simply sliced apples, dipped in vegan coconut caramel sauce. Topped with pecans.
1–2 large apples cut into 2 inch cubes
3/4 cups full fat coconut milk
1 cup raw sugar
1 teaspoon pink himalaya sea salt
seeds from 1 vanilla bean scraped
1 teaspoon coconut oil.
Finely chopped pecans.
Line baking sheet or tray with parchment 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.
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.
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 with pecans and place finished apples on a sheet of parchment to cool.