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Roasted Maple Coconut Apple Butter

Yields1 ServingPrep Time10 minsCook Time45 minsTotal Time55 mins

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.

 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.

Nutrition Facts

Serving Size 4 Cups Apple Butter