Ingredients:

  • 1/2 cup maple syrup
  • 2 tbsp butter
  • 1/2 cup coconut cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 Granny Smith apples
  • 2 Honeycrisp apples
  • 1 tbsp lemon juice
  • 1/2 cup raw almonds
  • 1/4 cup dark chocolate chips
  • 2 tbsp hemp seeds
  • 1/4 cup dried cranberries
  • 1 tbsp shredded coconut

Instructions:

  1. Core and slice the Granny Smith and Honeycrisp apples into uniform wedges.
  2. Toss the apple slices in a bowl with the fresh lemon juice, ensuring every piece is coated to prevent oxidation.
  3. Arrange the apple wedges in alternating colors around the perimeter of the charcuterie board.
  4. Combine maple syrup and butter in a saucepan over medium heat until bubbling.
  5. Slowly whisk in the coconut cream and simmer for 5-8 minutes until the mixture thickens and turns a deep mahogany color.
  6. Remove from heat and stir in the vanilla extract and salt.
  7. Pour the caramel dip into a center ramekin and let cool slightly.
  8. Fill remaining small ramekins with dark chocolate chips, crushed almonds, and hemp seeds.
  9. Scatter dried cranberries and shredded coconut in the empty gaps between the apples and ramekins.
  10. Insert wooden skewers into the apple wedges for easy serving.