These vegan salted caramel apples are great for spooky fall holidays. Unlike traditional caramel apples, these vegan caramel apples are low in refined sugar, and contain no dairy or corn syrup. Best of all, the caramel doesn't stick to your teeth like conventional caramel.
We're well into October and you know what that means? My second favourite holiday is just around the corner, All Hallows' Eve! I love Halloween; it's my forte! My creativity runs wild with costumes for the kids, pumpkin carvings and (sustainable) spooky decor.
Caramel apples made healthier
And lest we forget about sweets: candy corn, marshmallow squares, chocolate and of course an assortment of vegan caramel apples!
These sinister looking vegan salted caramel apples always make appearance on our festive table. They're a healthier alternative to traditional caramel apples and are delightfully spooky! Moreover, unlike traditional caramel apples, these vegan salted caramel apples are lower in refined sugar, and contain no dairy or corn syrup.
Vegan caramel: different in a good way
Vegan caramel does not harden in the same way as conventional caramel. While the vegan caramel on these apples stays slightly soft to the touch, it still sticks perfectly on the apples and it is so tasty.
Best of all, this vegan caramel does not stick to your teeth like traditional caramel! You can also use this recipe as a go-to vegan caramel sauce for ice cream or dipping. It's really good!
What you'll need
The ingredient list for this recipe is as follows, with quantities in the recipe card.
- organic apples
- coconut oil
- coconut sugar
- organic brown rice syrup
- full fat coconut milk
- vanilla extract
- flaked sea salt
- popsicle sticks
How to make this recipe
You'll be pleased to know there is no candy thermometer needed; this is a fairly easy recipe that is so fun to make.
For the apples pictured in this post, I coated them in a layer of caramel, let them set in the fridge for 10 minutes, and then drizzled any remaining caramel down the sides for that "drippy candle" look.
The first step is wash and remove the stems of the apples, then inset a popsicle stick. Next, prepare a baking sheet with parchment.
Then make the caramel in a small saucepan by gently heating coconut oil, coconut sugar, and brown rice syrup. Once the mixtures reaches a light boil, stir in the coconut milk and vanilla, stirring to prevent burning. After the mixture thickens, it is left to cool at room temp until it ribbons off the back of a spoon.
Then comes the fun part! Dip the apples into the caramel and top with flaky sea salt. Leave them in the fridge to fully set up before serving.
Some Tips to make this recipe perfect
- Wash and dry the apples well to remove any debris or dirt.
- Use organic apples because conventional ones typically have a wax coating on them which can prevent the caramel from sticking properly.
- Use a quality flaked sea salt. I use a local brand of sea salt, however, Maldon Salt is a good choice if you don't have anything local.
- Don't let the caramel sit too long otherwise it will be too thick to coat the apples evenly.
- Use a heatproof 2-cup measuring glass for the caramel. This vessel makes it easy to dip the apples and coat them evenly.
If you can't find brown rice syrup, you can use, honey, maple syrup, or agave syrup in equal measure. However, I've found brown rice syrup much better in this recipe because it won't crystallize during heating.
Top your apples with any of the below flavour options
You don't have to stick to salted caramel for these apples. I have also coated them in an assortment of toppings:
- finely chopped pistachios
- chocolate shavings
- mini chocolate chips
- finely chopped almonds or pecans
- smarties or any of your favourite candies.
Vegan Salted Caramel Apples
These vegan caramel apples are a delicious treat for Hallowe'en. Organic apples work best; the wax coating on conventional apples can prevent the caramel coating from sticking.
- 4 medium organic apples
- ¼ cup coconut oil
- ¼ cup coconut sugar
- 2 tablespoon organic brown rice syrup
- ¼ cup full fat coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon flakey sea salt
- 4 popsicle sticks
Prepare a baking sheet with parchment paper. Wash and dry your apples, then remove the apple stems by gently twisting them off. Insert a popsicle stick into the centre of the apple.
In a small saucepan over medium heat, add the coconut oil, coconut sugar, and brown rice syrup. Bring this mixture to a light boil, stirring constantly. The mixture will seem clumpy at first, but keep stirring and it will smooth out nicely.
Once the mixtures reaches a light boil, stir in the coconut milk and vanilla. Bring the mixture back to a light boil, then reduce the heat to low, stirring constantly for another minute to prevent burning. The mixture should thicken slightly.
Remove from heat and carefully pour the hot caramel into a heatproof bowl (I find a glass 2 cup measuring cup works well). Let the caramel cool at room temperature for 30-40 minutes, stirring occasionally. The caramel is ready when it coats the back of a spoon and ribbons as it falls. Don't wait too long or the caramel will become too thick to coat the apples evenly.
Dip the apples into the caramel going ¾ of the way up. If you find that the caramel is running off the apples too much, leave it to cool longer. You can also place the caramel in the fridge for 15 minutes to help it thicken.
Place the coated apples upright on the prepared baking tray and cool in the fridge for at least 2 hours. Sprinkle with flaked sea salt before serving.
This caramel sauce doesn't set in the same way as conventional caramel; it remains on the softer side. If you can't find brown rice syrup, you can exchange it for maple syrup or agave nectar in equal measure; however, I have found brown rice syrup much easier to work with because it won't crystallize during heating.
For my apples, I coated them in a layer of caramel, let them set in the fridge for 10 minutes, and then drizzled any remaining caramel down the sides for a "drippy candle" look.