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Caramel Toffee Apples

An Easy Peasy Treat for Anytime of the Year!

The ‘caramel’ is so easy to make… you just need to be handy with a freezer to help things set a little quicker and stop the coating sliding off!  I used coconut oil but I imagine cocoa butter would also work well.

Feel free to roll the apples in anything you like- I used a mixture of nuts but dried fruit- maybe a combo of goji’s and our mulberries (blitzed up a little first) would be a great nutritious fruity option.

Of course you could forget the caramel and simply drip on some of our melted dark chocolate couverture or super creamy coconut milk chocolate!



Mix the coconut syrup, melted oil and cashew paste together until smooth. Allow to set a little so that it is not too runny- just enough to coat easily.

Prepare a small lined baking sheet. Put a stick in the top of the apple and then roll in the ‘caramel’ before rolling in the chopped nuts/fruit. Place on the baking sheet and once all apples are rolled transfer to the freezer briefly to firm up quickly.

Melt the chocolate and drizzle over the coating. It will harden immediately in contact with the chilled coating. Leave in the fridge until ready to serve.

Ideally eat within 24 hours (due to the stick in the apple inducing oxidation).

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