Cinnamon-Apple Slices with Creamy Almond Butter

Prepare the acidulated water bath: Fill a medium bowl with 2 cups of cold water. Slice 1 lemon in half and squeeze the juice into the water to prevent the fruit from oxidizing.

Wash 3 large Honey Crisp apples thoroughly. Using a sharp knife or apple corer, remove the cores. Slice the apples into 1/2-inch thick wedges.

Submerge the apple slices in the lemon water bath for 2 to 3 minutes. Remove them and pat thoroughly dry with a clean kitchen towel to ensure the dip adheres to the fruit.

In a small mixing bowl, combine 0.5 cup raw almond butter, 0.25 cup plain Greek yogurt, 1 tablespoon raw honey, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract.

Whisk the almond butter mixture vigorously for 1 minute until it becomes light, aerated, and completely smooth.

In a separate small dry bowl, create the 'superfood topping' by tossing together 2 tablespoons raw sliced almonds, 1 tablespoon chia seeds, 1 tablespoon hemp hearts, 2 tablespoons dried cranberries, and 1 tablespoon unsweetened shredded coconut.

Arrange the dried apple slices on a serving platter in a circular pattern.

Transfer the creamy almond butter dip to a small ramekin and place it in the center of the platter.

Garnish the dip by sprinkling half of the seed and nut mixture over the top, and sprinkle the remaining mixture directly over the apple slices.

Finish with a tiny pinch of flaky sea salt (optional) over the apples to enhance the sweetness.