Pescatarian 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 effort. 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 in particular has a gentler, more floral quality than the standard supermarket variety, and it really shines here against the natural sweetness of a Honeycrisp or Fuji apple. The lemon juice keeps everything tasting fresh and prevents any browning on those thin-cut slices. This is the kind of recipe that looks like you put in way more thought than you actually did — arrange the slices on a plate, set the dip alongside, and it's instantly shareable. Completely plant-forward and naturally free of meat and fish, it fits a pescatarian lifestyle without any substitutions or workarounds needed.
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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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