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Roasted Maple Coconut Apple Butter

Authoradmin
DifficultyBeginner

his apple butter is like nothing you have ever tasted. It is rich, creamy, vegan and absolutely irresistible. What makes it so different? I roasted all of the ingredients before I puréed them. What you have here my friends is a dip that doubles as a applesauce and creamy, guilt free spread.

Yields1 Serving
Prep Time10 minsCook Time45 minsTotal Time55 mins
 6 large Apples, 1/4 inch slices (Honey Crisp and Pink Lady are my favorites)
 1/2 cup Coconut Oil
 1/4 cup pure Maple Syrup (I prefer richer, darker Grade B)
 1/4 teaspoon fine Sea Salt
 1 teaspoon ground Cinnamon
1

Pre heat the oven to 375 degrees with the rack in the middle. Prepare 2 sheet pans with parchment or Silpat liners. Put the sliced apples in a heat safe bowl. Combine maple syrup, coconut oil, salt and cinnamon in a saucepan. Bring to a boil, stir quickly to combine and remove from the heat promptly. Pour the maple syrup mixture over the apples and toss with tongs. Divide apples onto the two baking sheets in a single layer.

2

Bake about 20-25 minutes tossing once with tongs. Apples should be soft, fragrant and slightly browned when done. Remove from oven, let cool a few minutes. Carefully transfer to a blender and purée until creamy and smooth. Thin out with water if needed.

Ingredients

 6 large Apples, 1/4 inch slices (Honey Crisp and Pink Lady are my favorites)
 1/2 cup Coconut Oil
 1/4 cup pure Maple Syrup (I prefer richer, darker Grade B)
 1/4 teaspoon fine Sea Salt
 1 teaspoon ground Cinnamon

Directions

1

Pre heat the oven to 375 degrees with the rack in the middle. Prepare 2 sheet pans with parchment or Silpat liners. Put the sliced apples in a heat safe bowl. Combine maple syrup, coconut oil, salt and cinnamon in a saucepan. Bring to a boil, stir quickly to combine and remove from the heat promptly. Pour the maple syrup mixture over the apples and toss with tongs. Divide apples onto the two baking sheets in a single layer.

2

Bake about 20-25 minutes tossing once with tongs. Apples should be soft, fragrant and slightly browned when done. Remove from oven, let cool a few minutes. Carefully transfer to a blender and purée until creamy and smooth. Thin out with water if needed.

Roasted Maple Coconut Apple Butter

~ Marla Meridith

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