You'll start by slicing the apples in ½ to 3/4 inch wide slices. I like to slice the outer ends off and then slice to the sides of the core. You'll get 2 slices per apple. You could get more if you're not picky about the core, I just prefer my apple slices to be seed and core free, lol.

I like to soak the apple slices in lemon water so they don't brown. This step is optional if you will be enjoying the apple pops right away, but if you don't think you'll eat all of the pops in one day, you might choose to soak the slices in 1 cup of water + 2 tablespoons of lemon juice for 5-10 minutes.

While the apples are soaking, make the peanut butter caramel. In a small saucepan, melt the coconut oil over high heat. Once melted, whisk in the maple syrup, vanilla and pinch of salt. Once the mixture is bubbling, whisk in the peanut butter, whisking continuously until the mixture starts to thicken. NOTE: It's very important to follow the order of ingredients or the caramel will be too thin and liquidy.

Remove from heat and whisk in the plant milk until it's smooth and silky like caramel sauce! If the caramel sauce isn't super thick, and it runs right off the apple slices when you try to coat them, allow the caramel to cool before coating the apples, or add another tablespoon or two of peanut butter.

Line a large baking sheet with parchment paper. If you did soak the apple slices, pat them dry with a paper towel before coating in the caramel.

Carefully make a small slit in the bottom of the apple slice with a knife and then gently push in the popsicle sticks until you reach just below the center of the apple slice. Try your best to stay in the center of the apple slice so the stick doesn't pop out the back side.

Gently dip the apple slices in the caramel to entirely coat the apple slice in the peanut butter caramel. You may need to use a spoon to help you. Then place the caramel coated apple pop on the parchment-lined baking sheet. If you're using chopped nuts, sprinkle the apple slices with the nuts before moving onto the next pop to ensure they will stick in the caramel.

Once all of the apple slices are coated with the caramel, place the baking sheet into the fridge to set up. Note, the color of the caramel will lighten and it will be soft, but shouldn't run off the apples.