These sweet dairy free and Paleo Caramel Apples are the ultimate Fall treat that’ll take you right back to your childhood!
I still remember my first caramel apple because it wasn’t until I was in middle school when I tried it. Growing up in a Korean household, caramel apples were a foreign concept that I couldn’t even dream of. When I took a bite into one during an annual carnival in our town, my taste buds were pleasantly surprised at this delicious sweet treat.
Since then, I’ve had it a handful of times but definitely not in the recent years after going gluten and dairy free. Plus, caramel apples aren’t really something you come by often, unless you are at a fair or an amusement park. The ones you can buy at these places are usually milk based and contain corn syrup, so they are a no-no for someone like me. That’s why i was so excited about making these Paleo Caramel Apples, which are much healthier and easier on the digestion, without missing out on the flavors!
When you make this recipe, I highly recommend you make your life easier by following this method: Once you make the thick and sticky caramel sauce, transfer it to a small bowl just narrow enough to fit the apples. This makes the coating process much more effortless without having to tilt the apples too much.
If you like a bit of a crunch factor, you can dip the apples in your favorite nuts, coconut flakes, or even chocolate chips after coating them with the caramel sauce. I dipped mine in chopped toasted walnuts and I loved this combo.
I hope you try these Paleo Caramel Apples because you are going to love them, especially if you are an apple dessert lover!
Paleo Caramel Apples
- Line a large plate or baking sheet with parchment paper.
- Skewer the apples with popsicle sticks and if using, prepare a bowl of chopped toasted nuts or coconut flakes, if using.
- Combine coconut milk, coconut sugar, honey, cinnamon, and salt in a small saucepan, and heat over medium high heat.
- Let the mixture come to boil for 2 minutes, while whisking constantly.
- Turn down the heat to low and let simmer for 15 minutes, stirring frequently. The mixture should reduce and thicken.
- Take off heat and stir in vanilla extract.
- Let sit at room temperature for 10-15 until the caramel sauce thickens further. I like to transfer my sauce to a small bowl narrow enough to just fit the apples for easier dipping while cooling.
- Dip the apples in caramel sauce, then into the bowl of chopped toasted nuts or coconut flakes, if using.
- Place the apples on the parchment paper. Transfer into the refrigerator for 1 hour or longer to cool completely.