Capsaicin Free Apple Slices with Coconut Butter
Crisp apple wedges paired with a lightly 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 blend of softened coconut butter, honey, Ceylon cinnamon, ground ginger, and a squeeze of fresh lemon juice — warm, fragrant, and just sweet enough to complement the natural tartness of a Honeycrisp or Fuji apple. Ceylon cinnamon is the star here, offering a delicate, almost floral warmth that's noticeably gentler than the more common cassia variety. For anyone managing sensitivity to capsaicin and related compounds, this kind of snack can be tricky to find ready-made, since spiced dips and flavored nut butters often sneak in unexpected heat. Every ingredient in this recipe is naturally free of that concern, so you can dip freely without second-guessing the label. The lemon juice keeps the apple slices fresh and bright while adding a subtle zing that ties the whole plate together. It's the kind of effortless, crowd-pleasing snack you'll find yourself making on repeat.
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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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