PALEO APPLE PIE PARFAITS
Looking for a fun twist on a traditional apple pie? Well look no further! These Paleo Apple Pie Parfaits are delicious and you can make everything ahead of time if needed.
Make sure to stick a can of full-fat coconut milk in the fridge for at least 6 hours or overnight. You may want to purchase an extra can of coconut milk in case one does not separate (it doesn't happen often but it can happen!). I always keep a can in my fridge in case anyone in my family is craving some whipped coconut cream.
Make sure to stick a can of full-fat coconut milk in the fridge for at least 6 hours or overnight. You may want to purchase an extra can of coconut milk in case one does not separate (it doesn't happen often but it can happen!). I always keep a can in my fridge in case anyone in my family is craving some whipped coconut cream.
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Paleo Apple Pie ParfaitsPrep time: 20 mins Cook time: 12 mins Servings: 4
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Ingredients:
APPLE PIE FILLING
- 5 large apples (your favorite variety), peeled, cored & sliced
- 1/3 cup ghee
- 1/3 cup raw honey
- 1/2 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 1 tsp. arrowroot powder
- Dash sea salt
CRUMB TOPPING
- 3/4 cup blanched almond flour
- 3 Tbsp. raw honey
- 3 Tbsp. ghee
- 1/2 tsp. ground cinnamon
- Dash sea salt
WHIPPED COCONUT CREAM
- 1 can full fat coconut milk, refrigerated for 6 or more hours
- 1 Tbsp vanilla extract
- 2 Tbsp. raw honey
Equipment:
- Apple peeler
- Medium sized saucepan
- Measuring spoons
- Measuring cups
- Stirring spoon
- Medium mixing bowl
- Fork
- Hand mixer
Directions:
TO MAKE THE APPLE PIE FILLING
1. Combine the ghee, raw honey, cinnamon, vanilla extract, arrowroot powder, and dash of sea salt in a medium sized saucepan. Place over medium heat and bring just to a boil, stirring frequently.
2. Add the apples and return to a boil. Reduce heat to low and allow to simmer for about 10 minutes or until the apples are tender, stirring occasionally to coat the apples in the sauce. Remove from heat and allow to cool.
TO MAKE THE CRUMB TOPPING
1. Place all ingredients in a medium sized mixing bowl and stir with a fork until crumbly. Set aside.
TO MAKE THE WHIPPED COCONUT CREAM
1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed until well combined.
TO ASSEMBLE
1. Place cooled apple pie filling mixture in a bowl or mason jar. Top with a large scoop of crumb topping and then a dollop of whipped coconut cream. Sprinkle with a dash of cinnamon for topping if desired and serve.
APPLE PIE FILLING
- 5 large apples (your favorite variety), peeled, cored & sliced
- 1/3 cup ghee
- 1/3 cup raw honey
- 1/2 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 1 tsp. arrowroot powder
- Dash sea salt
CRUMB TOPPING
- 3/4 cup blanched almond flour
- 3 Tbsp. raw honey
- 3 Tbsp. ghee
- 1/2 tsp. ground cinnamon
- Dash sea salt
WHIPPED COCONUT CREAM
- 1 can full fat coconut milk, refrigerated for 6 or more hours
- 1 Tbsp vanilla extract
- 2 Tbsp. raw honey
Equipment:
- Apple peeler
- Medium sized saucepan
- Measuring spoons
- Measuring cups
- Stirring spoon
- Medium mixing bowl
- Fork
- Hand mixer
Directions:
TO MAKE THE APPLE PIE FILLING
1. Combine the ghee, raw honey, cinnamon, vanilla extract, arrowroot powder, and dash of sea salt in a medium sized saucepan. Place over medium heat and bring just to a boil, stirring frequently.
2. Add the apples and return to a boil. Reduce heat to low and allow to simmer for about 10 minutes or until the apples are tender, stirring occasionally to coat the apples in the sauce. Remove from heat and allow to cool.
TO MAKE THE CRUMB TOPPING
1. Place all ingredients in a medium sized mixing bowl and stir with a fork until crumbly. Set aside.
TO MAKE THE WHIPPED COCONUT CREAM
1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed until well combined.
TO ASSEMBLE
1. Place cooled apple pie filling mixture in a bowl or mason jar. Top with a large scoop of crumb topping and then a dollop of whipped coconut cream. Sprinkle with a dash of cinnamon for topping if desired and serve.
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