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Caramelized Apples With Vegan Dulce De Leche 01
Breakfast Desserts Snacks

Caramelized Apples with Vegan Dulce de Leche (GF)

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This recipe is an interesting hybrid between a breakfast bowl and a dessert. I offer three options on how to prepare it. The basis for all options are caramelized apples or pears with a drizzle of vegan Dulce de Leche. The warmth of caramelized fruit is paired with the cold coming from vegan vanilla ice cream, soy yogurt or chia pudding. Roasted nuts add the final touch with their toasty crunchiness.

If you haven’t heard of vegan Dulce de Leche yet, don’t be afraid because it’s really quite easy to make. It does take some time though. Pies and Tacos has great instructions on how to do it and you can follow the method but use a can of condensed coconut milk instead of milk. The brand of condensed coconut milk I’m using is Nature’s Charm. If you really don’t want to bother with making vegan Dulce de Leche, you can substitute it with maple syrup.

This dish is ideal for colder months of the year. It will give you a cozy and warm feeling that a warm blanket gives when it’s cold outside. My favourite combination is with soy yogurt. Which one is yours?

Caramelized Apples With Vegan Dulce De Leche 01

Caramelized Apples with Vegan Dulce de Leche (GF)

This comforting dish is ideal for the colder months of the year. Warm apples or pears are paired with a cold contrast coming from vegan ice cream, soy yogurt or chia pudding. Roasted nuts bring the final touch with their crunchiness.
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Dessert, Snack
Servings 1
Calories 440 kcal


  • 2 apples or pears peeled and sliced
  • 5 ml (1 tsp) coconut oil
  • 20 ml (4 tsp) vegan Dulce de Leche divided
  • 1/4 tsp Ceylon cinnamon powder
  • roasted and crushed nuts

With vegan ice cream:

  • 1 scoop vegan vanilla ice cream

With soy yogurt:

  • 250 g unsweetened soy yogurt or substitute with vegan greek style yogurt

With chia pudding:

  • 36 g (3 tbsp) chia seeds
  • 180 ml (3/4 cup) unsweetened soy milk or substitute with evaporated coconut milk for more of a dessert like feel


  • Roast chosen nuts for the crumble on top. Walnuts, pecans, hazelnuts, almonds go very well here. After roasting crush them with the back of a fork (and in case of hazelnuts first rub their skin off with your hands).
  • Peel and slice apples (or pears).
  • Heat pan with a lid and melt coconut oil and 2 tsp of vegan Dulce de Leche.
  • Add sliced apples and lower to medium heat. Mix well so that apples are coated with coconut oil and vegan Dulce de Leche on all sides.
  • Cook for 5-10 min, mixing often in between. You want the apples to get really soft.
  • You can add cinnamon when apples are caramelized if you want. Mix together.
  • If you're making apples with vegan vanilla ice cream transfer the apples to a bowl or a plate. Place a scoop of vegan vanilla ice cream on top. Sprinkle crushed nuts and drizzle 2 tsp of melted vegan Dulce de Leche on top.
  • If you're making apples with vegan yogurt place soy yogurt in a bowl to make a pillow. Arrange apples on top then sprinkle with crushed roasted nuts and drizzle 2 tsp of melted vegan Dulce de Leche.
  • If you're making apples with chia pudding put chia seeds and soy milk in a glass or bowl. Leave it to stand for a few minutes in the refrigerator, mix once or twice in between. Place warm caramelized apples on top, sprinkle crushed roasted nuts on them and drizzle 2 tsp of melted vegan Dulce de Leche.
  • Serve immediately while apples are still warm.


*For instructions on how to make Dulce de Leche go to Pies and Tacos but use condensed coconut milk (I used the one from Nature’s Charm) instead of regular condensed milk. What you basically do is heat a large pot filled with water on the stove, put a sealed can of condensed coconut milk inside (first make sure that it’s not damaged and take off the label on it if it’s possible), so that the water is a few cm above the can. Bring it to boil then lower the heat and cook for 4 hours, checking often if the water is still above the can a few cm (I fill a pot additionally with water every hour). After 4 hours of cooking, turn the heat off, open the lid but don’t take the can out of the water. Leave it there for a couple of hours more until it’s completely cooled down. Then you can take the can out and store it in the refrigerator. Perhaps it sounds complicated but it’s really easy once you get the hang of it. I just make sure to prepare vegan Dulce de Leche a day before I start making this recipe.
*If you don’t want to use vegan Dulce de Leche, maple syrup can be an option for substitution.
*See here for roasting times of nuts.
*Nutrition facts calculated for caramelized apples with soy yogurt and roasted walnuts.


Serving: 1servingSodium: 115mgCalcium: 31mgVitamin C: 12mgVitamin A: 116IUSugar: 43gFiber: 5gPotassium: 334mgCalories: 440kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 5gSaturated Fat: 8gFat: 19gProtein: 14gCarbohydrates: 53gIron: 1mg
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