Cashew Free Apple Slices with Coconut Butter
Crisp apple wedges paired with a warmly spiced coconut butter dip make for a snack that feels indulgent without any of the fuss. The dip comes together in minutes — just coconut butter loosened with a little warmth, then stirred with honey, Ceylon cinnamon, ground ginger, and a bright hit of fresh lemon juice. Ceylon cinnamon is worth seeking out here; its gentler, more floral flavor keeps the dip from tasting heavy or overpowering against the sweet fruit. For anyone navigating tree nut allergies, coconut butter is a genuinely satisfying alternative that delivers that rich, creamy texture without any cashew-based ingredients sneaking in. Honeycrisp or Fuji apples are ideal choices because their natural sweetness and firm bite hold up beautifully against the bold dip. Whether you're serving this as an after-school snack, a light dessert, or a party platter addition, it looks far more impressive than the effort it actually takes.
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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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