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Apple Cinnamon Bruschetta on a baking sheet with chopped pecans scattered around the pan


An easy, fun, and delicious dessert bruschetta. Made with fresh apples, cinnamon, pecans, and a wonderful vegan salted caramel sauce that's refined sugar-free.
5 from 1 vote
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Course: Brunch, Dessert
Cuisine: American, Vegan
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 Servings
Calories: 290kcal
Author: Linda & Alex


For the Cinnamon Toast

  • 1 small baguette thinly sliced
  • 4 tablespoon vegan butter
  • 3 tablespoon coconut sugar
  • 2 teaspoon ground cinnamon

For the Apples

  • 3 large Fuji or Granny Smith apples peeled, cored, finely diced
  • 2 teaspoon ground cinnamon
  • 2 tablespoon water
  • 1 tablespoon vegan butter

For the Salted Caramel Sauce

  • 1 cup coconut sugar
  • 3 tablespoon water
  • 6 tablespoon vegan butter
  • ½ cup culinary coconut milk not regular canned coconut milk or every day drinkable coconut milk
  • ¼ teaspoon ground sea salt
  • 1 cup toasted pecans chopped


  • Preheat the oven to 350°F (662°C)

For the Cinnamon Toast

  • Melt the butter. Mix the coconut sugar and cinnamon in a small bowl. Place the sliced bread on a baking sheet and brush a thin layer of butter over the entire top. Sprinkle a thin layer of the coconut sugar/cinnamon mixture on top and bake for approximately 10 minutes, or until lightly golden brown.
  • Toast the pecans now if they’re not already toasted. Place on a baking sheet and roast for 6 to 8 minutes or until they release their oil and are lightly browned. When cool, coarsely chop.

For the Apples

  • In a medium sauce pan, cook the apples, water, butter, and cinnamon on medium heat until the apples are fork tender, approximately 15 minutes. Make sure to stir the ingredients together until well combined and stir frequently to prevent scorching. Add more water if needed.

For the Salted Caramel Sauce

  • In a small sauce pan, heat the sugar on medium-low heat, stirring constantly, until the sugar begins to melt, approximately 5 to 8 minutes. Coconut sugar doesn’t dissolve like refined white sugar. The sugar will begin to show small streaks of bubbling liquefied sugar, this is when you add the water and whisk constantly until it completely dissolves and bubbles. Add the butter and whisk constantly until combined. Add the culinary coconut milk and whisk constantly until it thickens, approximately 5 to 7 minutes. It won’t be so thick that it clings to the spoon, it will have the consistency of molasses.

To Construct the Bruschetta

  • Spoon the apples on top of the cinnamon toast, sprinkle the chopped pecans on the apples, and drizzle the salted caramel sauce over the top.
  • Grab a napkin or two and enjoy!


The Nutrition Facts are an estimate only.
Notes For the salted caramel sauce, make sure that you use CULINARY coconut milk. You can find it in the baking section of most grocery stores. It will not work if you use canned milk or the kind you find in the refrigerated section. Also, you won't taste the coconut in this sauce, so don't worry if you don't like the taste of coconut.


Calories: 290kcal | Carbohydrates: 33g | Protein: 2g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 293mg | Potassium: 131mg | Fiber: 3g | Sugar: 16g | Vitamin A: 520IU | Vitamin C: 2.5mg | Calcium: 35mg | Iron: 1.1mg
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