Start by washing and coring the Honeycrisp apples, then chop them into rough chunks. Remove the pits from the Medjool dates and roughly chop them as well.

In a slow cooker, mix the chopped apples, Medjool dates, water, vanilla extract, and cinnamon together. Stir well and set to high for 3 to 4 hours.

Carefully transfer the contents to a blender and blend until smooth, scraping down the sides as needed.

Return the smooth apple mixture to the slow cooker, stir in the canned coconut milk and a pinch of salt, and let it cook for an additional 30 minutes on low.

Once done, allow the apple butter to cool, then transfer into clean, airtight containers.