Brazil Nut Free Apple Slices with Coconut Butter
Crisp apple slices paired with a warmly spiced coconut butter dip make for one of those snacks that feels indulgent but comes together in minutes. The dip is a simple stir-together of coconut butter, honey, Ceylon cinnamon, ground ginger, and a bright squeeze of lemon juice — no cooking required, just a quick warm-water bath to soften the coconut butter if it's been sitting in a cool pantry. Ceylon cinnamon brings a gentler, more floral heat than the standard supermarket variety, and it plays beautifully against the natural sweetness of a Honeycrisp or Fuji apple. The lemon juice keeps everything tasting fresh and stops the apple slices from browning while you get everything plated. Store-bought nut butters and dips can be a minefield when you're avoiding certain tree nuts, but this one is made entirely from scratch with a short, clean ingredient list you control completely. Drizzle the dip over the wedges or serve it on the side for dunking — either way, it disappears fast.
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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
- 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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