Vegan Salted Caramel Apples

Vegan Salted Caramel Apples

These vegan caramel apples are a delicious way to savour the sweet flavours of Halloween. Organic apples work best; the wax coating on conventional apples can prevent the caramel coating from sticking.
Course Dessert
Keyword apples, caramel, halloween
Prep Time 10 minutes
Resting Time 2 hours 40 minutes
Servings 4 people


  • 4 medium organic apples
  • 1/4 cup coconut oil
  • 1/4 cup coconut sugar
  • 2 tbsp Organic Brown Rice Syrup
  • 1/4 cup full fat coconut milk
  • 1 tsp Vanilla Extract
  • 1 tsp flaked sea salt
  • 4 Alder branch stems or popsicle sticks


  1. Prepare a baking sheet with parchment paper. Wash and dry your apples, then remove the apple stems by gently twisting them off. Insert either a Popsicle stick or a twig into the centre of the apple (Alder tree branches work very well for this).
  2. 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.
  3. Remove from heat and pour into a glass bowl (I find a 2 cup measuring cup works best for this). Let 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.

  4. Dip the apples into the caramel going 3/4 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.

  5. 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.

Recipe Notes

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- 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.