Vegan Candy Apples

Posted by in Cooking, Halloween, Sweets, Thanksgiving | 0 comments






Hello & Happy Friday!!





Since Halloween is tomorrow and this is my last festive recipe for October… 




Vegan Apple Cider Caramel Apples coated in peanuts, chocolate & white chips, and topped with pink dragonfruit and spirulina white chocolate seemed like the perf idea!



This recipe is comprised of the vegan caramel sauce that I shared earlier this week, but with perhaps more arrowroot to thicken it and chilling the apples to ensure that the caramel coats the apples to full capacity.


(you can never have too much caramel)



Since a lot of caramel apple recipes call for heavy cream and some alternative recipes even require honey, the consistency of my caramel may not be specifically like the dairy options we all know and love, but for those that crave that classic treat minus animal products.. 



This recipe will rock your world!



Happy Halloween Eve everyone!








Why this recipe rocks: 






Fruit based

Can be served chilled, my personal preference!

Packs tons of flavor

Great for kids

Somewhat messy, but aren’t the best recipes?! lol





















































DSC_0188 (1)





Vegan apple Cider Candy Apples
Yields 6
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  1. 6 granny smith apples
  2. 1 cup coconut sugar
  3. 1/2 can coconut (cream only)
  4. 1 cup apple cider
  5. 2 Tbsp vegan butter
  6. 1 tsp. vanilla
  7. 1 tsp cinnamon
  8. 1-3 tbsp arrowroot or corn starch (arrowroot is stronger)
  1. 1 cup peanuts
  2. 1 cup Lily's vegan chocolate chips
  3. 1 cup vegan white chocolate chips
Dragonfruit + Spirulina
  1. 1 cup vegan white chocolate chips
  2. 1 cup Lily's vegan chocolate chips
  3. splash of almond milk
  1. In a medium saucepan add the apple cider and boil until reduced to 1/2 to 1/3 a cup. (film will show, its ok!)
  2. Once reduced add the coconut sugar, vanilla extract, cinnamon, and continue to whisk until just combined. Add the arrowroot, and bring to a boil over medium high heat, continue to whisk. The mixture should begin to thicken and turn a deep amber color. Cook for 3-4 minutes until thickened.
  3. Remove from heat and slowly whisk in coconut cream a little at a time. ( A little at a time or it will boil over) Then add the butter, vanilla and a pinch of salt. Return to heat and stir until smooth. Remove from heat and let cool until it's thick enough to coat the surface of a spoon. Sauce should thicken a little bit more as it sits.
  4. Once the caramel is completely cooled you're ready to make the apples. Wash apples and insert sticks on top. Set up multiple bowls with toppings and caramel sauce. Coat the apples in the caramel and place in the freezer to set for 5-7 mins. Once the caramel is more set, coat the apples again and with a spoon top the apples with your toppings of choice. If they don't adhere you can simply take handfuls and press the toppings into the apples.
  5. To make the chocolate heat the chips in a small sauce pan over medium heat. add defrosted dragon fruit or Spirulina powder and continue to stir. Add a few drops of almond milk to achieve the desired consistency. Try and get as cool as possible without hardening it before topping the apples with it.
  6. Place in the freezer to set again. When ready to serve enjoy fresh out of the freezer or let it defrost more if preferred. If the sticks are just taking up too much space, cut and slice the apples and store for later.
  1. You may have to freeze them for a few hours to overnight, just depends on your caramel.
Eat. Drink. Shrink.




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I’m Gabrielle, the founder & creator of I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food


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