AIP Friendly Apple Slices with Coconut Butter
Sweet, crisp apple wedges paired with a warmly spiced coconut butter dip make for a snack that feels indulgent without straying from a healing way of eating. The dip comes together in minutes — just softened coconut butter stirred with a touch of honey, Ceylon cinnamon, ground ginger, and a bright squeeze of fresh lemon juice. Ceylon cinnamon is the real deal here, milder and more aromatic than the cassia variety you'll find at most grocery stores, and it keeps the flavor profile clean and AIP-compliant. Following an autoimmune protocol can make even simple snacking feel complicated, but every single ingredient in this recipe fits the framework without any substitutions or workarounds needed. Honeycrisp or Fuji apples work beautifully because their natural sweetness balances the richness of the coconut butter. This serves two, so it's perfect for an afternoon pick-me-up you can share, or save the extra dip in a small jar for tomorrow's slices.
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Learn more →Ingredients
2 servings
- 2 medium apples (such as honeycrisp or fuji), cored and sliced
- ¼ cup coconut butter, softened
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ceylon cinnamon
- ⅛ tsp ground ginger
- 1 tsp fresh lemon juice
Instructions
- 1
If the coconut butter is firm, set the jar in a bowl of warm water for 3–5 minutes, stirring once, until it is smooth and pourable.
- 2
In a small bowl, stir together the coconut butter, honey, Ceylon cinnamon, ground ginger, and lemon juice until fully combined and uniform in color.
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