Ingredients:

  • 3 Large Granny Smith Apples
  • 1 Lemon, juiced
  • 0.5 cup Smooth Almond Butter, salted and stirred
  • 0.25 cup Pure Maple Syrup, Grade A Dark
  • 2 tbsp Plain Full-Fat Greek Yogurt
  • 1 tsp Vanilla Bean Paste
  • 0.25 cup Toasted Pecans, finely chopped
  • 0.25 cup Mini Dark Chocolate Chips (60% cacao)

Instructions:

  1. Slice 3 Large Granny Smith Apples into even wedges, discarding the cores. Note: Aim for about 8 slices per apple to get exactly 24 servings.
  2. Toss the wedges in a bowl with the juice of 1 Lemon. Toss until every surface is glistening.
  3. Pat each apple wedge dry with a clean paper towel. Note: This is the most important step; caramel won't stick to wet fruit!
  4. In a small saucepan, combine 0.5 cup Smooth Almond Butter and 0.25 cup Pure Maple Syrup over low heat.
  5. Stir for 3-5 minutes until the mixture becomes glossy and pourable.
  6. Remove from heat and whisk in 2 tbsp Plain Full Fat Greek Yogurt and 1 tsp Vanilla Bean Paste.
  7. If not already toasted, toss 0.25 cup Toasted Pecans in a dry pan for 2 minutes until they smell nutty and fragrant.
  8. Dip the bottom half of each apple wedge into the warm mixture, then immediately press into the pecans or 0.25 cup Mini Dark Chocolate Chips.
  9. Place on parchment paper for 5 minutes until the coating is firm and tacky.