Shellfish 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 together 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 Honeycrisp or Fuji apples. The lemon juice keeps everything tasting fresh and prevents the apple slices from browning too quickly on the plate. Every single ingredient in this recipe is naturally free from ocean-sourced proteins, so there is absolutely nothing to second-guess before serving it to someone with seafood sensitivities. It works beautifully as an afternoon snack, a lunchbox addition, or even a light dessert when you want something sweet but not heavy.
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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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