This dessert is great if you’re having a dinner party and want to have something ready before hand. It is just as nice at room temperature as it is hot out of the oven. It’s nearly impossible not to give this a go!
Ingredients
For the pecan crust:
2 cups of pecans
2 tbsps. coconut flour
4 tbsps. coconut oil
8 dates (soaked)
generous pinch of salt
For the maple filling:
1 tbsp. of the pecan crust mixture
1 tbsp. coconut flour
1 tbsp. maple syrup
1 tbsp. prune syrup
1 tsp. vanilla extract
pinch of salt
1 tsp cinnamon
1 tbsp. of water(to loosen)
Apples
4 small apples(cored and sliced)
Method
Preheat the oven to 120°C. Soak the dates in boiling water for about five minutes.
Start by making the crust. Add the pecans, coconut flour, and salt to the blender. Blitz until you have a fine crumby mixture. Melt the coconut oil and add it to the crumby mix. Drain the soaking water from the dates and add them to the blender. Blitz again until everything comes together, it should hold when pressed against the side.
Reserve one heaped tablespoon of the crust for the maple filling and pour the rest into your tart tin. Press it firmly into the base and up the sides, leave this to the side while you prepare the filling.
For the maple filling, add the reserved crust mixture to a blender along with the coconut flour, maple syrup, prune syrup, vanilla extract, salt and cinnamon. Blitz everything so that it is well combined. You want a slightly runny consistency, but not too runny so that it will saturated the base. Add a tablespoon at a time to loosen, I only used about a tablespoon and a half.
I love leaving the skins on the apples as I think it adds extra flavour and colour, so just simply core and slice the apples. Pour the filling into the base of the tart tin and lay the apples on top.
Pop it in the oven for 20 minutes until the apples are soft and golden brown. Make sure the base is cooked through.
Leave in the tart tin to cool. When it has completely cooled, cut and serve with some coconut ice-cream.For more recipes, visit Aoife's blog
This dessert is great if you’re having a dinner party and want to have something ready before hand. It is just as nice at room temperature as it is hot out of the oven. It’s nearly impossible not to give this a go!
Ingredients
For the pecan crust:
2 cups of pecans
2 tbsps. coconut flour
4 tbsps. coconut oil
8 dates (soaked)
generous pinch of salt
For the maple filling:
1 tbsp. of the pecan crust mixture
1 tbsp. coconut flour
1 tbsp. maple syrup
1 tbsp. prune syrup
1 tsp. vanilla extract
pinch of salt
1 tsp cinnamon
1 tbsp. of water(to loosen)
Apples
4 small apples(cored and sliced)
Method
Preheat the oven to 120°C. Soak the dates in boiling water for about five minutes.
Start by making the crust. Add the pecans, coconut flour, and salt to the blender. Blitz until you have a fine crumby mixture. Melt the coconut oil and add it to the crumby mix. Drain the soaking water from the dates and add them to the blender. Blitz again until everything comes together, it should hold when pressed against the side.
Reserve one heaped tablespoon of the crust for the maple filling and pour the rest into your tart tin. Press it firmly into the base and up the sides, leave this to the side while you prepare the filling.
For the maple filling, add the reserved crust mixture to a blender along with the coconut flour, maple syrup, prune syrup, vanilla extract, salt and cinnamon. Blitz everything so that it is well combined. You want a slightly runny consistency, but not too runny so that it will saturated the base. Add a tablespoon at a time to loosen, I only used about a tablespoon and a half.
I love leaving the skins on the apples as I think it adds extra flavour and colour, so just simply core and slice the apples. Pour the filling into the base of the tart tin and lay the apples on top.
Pop it in the oven for 20 minutes until the apples are soft and golden brown. Make sure the base is cooked through.
Leave in the tart tin to cool. When it has completely cooled, cut and serve with some coconut ice-cream.For more recipes, visit Aoife's blog
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