6 apples (Fuji or preferred variety)

3 tablespoons coconut oil, melted

¼ cup honey

½ cup organic nut butter or peanut butter

1 teaspoon maple extract

¼ teaspoon cinnamon

A handful of chopped walnuts

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Wash and dry apples thoroughly, removing stems. Insert popsicle sticks or skewers if desired.
In a small saucepan over low heat, combine coconut oil, honey, nut butter, maple extract, and cinnamon. Stir until smooth.
Remove from heat and let cool slightly until thickened but still spreadable.
Dip apples into the nut butter mixture, turning to coat evenly. Use a spoon to help cover if needed.
Sprinkle chopped walnuts over apples while the coating is still sticky.
Place coated apples on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.
Serve chilled or at room temperature.

Dry apples thoroughly any moisture will prevent the coating from sticking.

Substitute sunflower seed butter for a nut-free version.

Maple syrup may be used instead of honey, though coating will be thinner.

Add spices like nutmeg or pumpkin spice for variety.

Best served within 24 hours for freshest crunch.