If making the healthier caramel sauce, in a small saucepan, combine the maple syrup and coconut cream. Stir to combine then bring to a boil over high heat.

Reduce the heat to low and simmer for about 10 to 15 minutes, stirring frequently, until the mixture thickens into a smooth, thick caramel.

Transfer the caramel to a heat-safe bowl and cool in the fridge for about 15 minutes.

Wash the grapes and ensure they are completely dry. Line a baking tray with parchment paper.

If using dulce de leche, heat it in the microwave in 10-15 second intervals until thin enough for easy dipping.

Add the finely chopped peanuts to a separate small bowl.

Dip a grape into the caramel sauce, covering 2/3 to 3/4 of the grape, and allow excess sauce to drip off. Stick a toothpick into the grape.

Dip the grape into the bowl of peanuts until most of the caramel is coated in peanuts. Press to ensure it sticks.

Place the finished grape on the parchment-lined baking sheet. Repeat with remaining grapes.

Refrigerate grapes until the caramel is set, or store in an airtight container if not serving immediately.