Vegan Chocolaty Caramel Apple Slices
These vegan chocolaty caramel apple slices are the perfect fall treat to make and enjoy with your little loved ones. Crisp apple slices are slathered in a simple, easy-to-make 5-minute vegan caramel, drizzled with chocolate, and sprinkled with nuts or seeds. The result is a fuss-free caramel apple snack that's sure to please.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 12 to 14 slices
- 2 large crisp red apples (e.g., Pink Lady, Honeycrisp, etc. or Granny Smith apples), sliced vertically and seeded
- 1 recipe 5-Minute Vegan Caramel (cooled to room temperature)*
- 1 cup non-dairy chocolate chips
- Sunflower seeds or chopped peanuts, to taste*
Line a baking sheet (one that can fit in your freezer) with parchment paper or wax paper.
Spread the apple slices out in a single layer on the baking sheet. Spoon a bit of the caramel onto each apple slice and gently spread it evenly over the surface. Repeat, ensuring that all apple slices have been coated in caramel**. Transfer the pan to the freezer for at least 15 minutes, or until the caramel has set.
In a double-boiler or bain marie, melt the chocolate chips over low heat until smooth and glossy, whisking occasionally.
Meanwhile, melt the chocolate chips in a double boiler or bain marie until smooth and glossy, whisking occasionally.
Once the caramel has set, drizzle the chocolate over the apple slices and sprinkle with the sunflower seeds or chopped peanuts.
Return the pan to the freezer for 10 minutes, or until the chocolate layer has set. Do not let the apple slices freeze through, or they're thaw and become soft/mushy.
These apple slices are best enjoyed fresh; however, if absolutely needed, store any leftovers in the refrigerator for up to 1 day. Just note that the apples may brown a bit and become mushy the longer they sit.
*No nuts? No problem. To keep this recipe nut-free, prepare the vegan caramel using sunflower butter instead of almond butter and opt for sunflower seeds instead of peanuts.
**Leftover caramel can be stored in an airtight jar in the refrigerator for up to two weeks.