Citric Acid Free Apple Slices with Coconut Butter
Fresh apple slices and a creamy coconut butter dip sound simple, but the combination is genuinely satisfying — sweet, warmly spiced, and rich enough to feel like a real treat rather than just a snack. The dip comes together in minutes by stirring coconut butter with honey, Ceylon cinnamon, and a touch of ground ginger until smooth and fragrant. A small squeeze of fresh lemon juice brightens everything up without the processed citric acid that sneaks into so many packaged dips and flavored spreads. For anyone navigating a citric acid sensitivity, that distinction matters — store-bought caramel dips, fruit dips, and even some nut butters often contain it as a preservative or flavor enhancer, so making your own is the safest move. Honeycrisp or Fuji apples work beautifully here because their natural sweetness plays off the coconut butter without needing anything extra. The whole thing comes together on one plate, which makes it just as easy to pull out for an afternoon snack as it is to serve alongside a cheese board or lunchbox spread.
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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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