Roasted Apples with Maple Caramel Sauce

This caramel sauce is absolutely delicious both hot or cold, and can be used in a million ways! On top of ice cream, pancakes, brownies - you name it! Here I've paired it with roasted apples, but feel free to come up with your favourite combo. I also like to drizzle it over ripe banana and sprinkle with crushed peanuts. Yum!

prep time
cooking time
Recipe by Christie Connelly


4 large apples, cored and quartered

1 teaspoon coconut oil, melted

2 tablespoons dairy free spread (or butter)

1 teaspoon vanilla bean paste (or pure extract)

1/2 cup dark brown sugar

1/4 cup maple syrup (gluten free)

1/2 Vitasoy Soy Milky Regular


  1. Place the quartered apples on a large roasting tray, cut side up, and brush or drizzle with the coconut oil. Bake for 15-20 minutes until tender and golden.
  2. Meanwhile, make the sauce. Place the spread, vanilla, sugar and maple syrup into a small saucepan. Bring to the boil, stirring often, then whisk in the soy milk and bring back to the boil. Boil hard for 3 minutes until slightly reduced and thickened.
  3. Serve apples warm with the caramel sauce as dessert or with porridge as a decadent breakfast. You can also refrigerate the caramel and serve it cold.