Personally, I’ve no time for rock hard caramel on an apple. Having had fixed ‘train-track’ braces for four years I’ve already spent enough time in the dentist chair. Instead, the caramel to accompany apples in this recipe is silky, smooth, and totally addictive. Spoon over ice cream, drizzle on pancakes, or just eat straight from the jar. For an umami kick add a teaspoon of miso to the saucepan when you melt together the coconut oil and syrup.
55g coconut oil
80g maple syrup
3 tablespoons almond butter
1/2 teaspoon vanilla extract
½ teaspoon sea salt
2 apples, cores removed and sliced
Add the coconut oil and syrup to a small saucepan and place over a low heat. Stir together gently until melted and then whisk in the almond butter, vanilla extract and sea salt. Pour into a bowl and allow to cool slightly before eating.