It’s apple pie meets caramel apple—warm roasted apples, silky date caramel, creamy Cocojune coconut yogurt, and a golden pecan crumble. Apples and dates provide dietary fiber that supports digestive health, while pecans contribute heart-healthy unsaturated fats, manganese, and antioxidant-rich plant compounds. Cocojune's cultured coconut yogurt adds a creamy, tangy contrast along with live and active cultures. Naturally sweet and full of contrasting textures, this comforting dessert brings seasonal flavor, nourishment, and a touch of indulgence to the harvest table.
TIME30m
SERVES10-12 People
INGREDIENTS
- 10 large crisp apples, such as Honeycrisp or Pink Lady, cored and thinly sliced
- ¼ cup melted coconut oil
- ⅓ cup pure maple syrup
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cardamom, optional
- ¼ cup almond flour or meal
- ½ teaspoon kosher salt
- SALTED DATE CARAMEL
- 3 cups packed pitted Medjool dates
- 1 cup hot water, plus more as needed
- ½ cup full-fat coconut milk
- 2 teaspoons pure vanilla extract
- 1 teaspoon flaky sea salt, plus more to taste
- TOASTED PECAN CRUMBLE
- 2 1/2 cups pecans, roughly chopped
- 1 1/2 cups almond flour
- ⅓ cup pure maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
SHOPPING LIST
- 8 large crisp apples, such as Honeycrisp or Pink Lady
- Coconut oil
- Pure maple syrup
- Ground cinnamon
- Ground cardamom
- Almond flour or meal
- Kosher salt
- 3 cups packed pitted Medjool dates
- 1 can full-fat coconut milk
- Pure vanilla extract
- 2 1/2 cups pecans
EQUIPMENT
- 3 baking sheets
- parchment paper
- mixing bowls
- high speed blender
STEP 1
Heat the oven to 400°F. Toss the apples with coconut oil, maple syrup, cinnamon, cardamom if using, almond flour or meal, and salt.
STEP 2
Spread on two parchment-lined sheet pans and roast for 15-20 minutes, turning once, until tender with caramelized edges but not falling apart.
STEP 3
For the caramel, add the pitted dates to a bowl and cover with hot water; let stand for 10 minutes. Drain, reserving the soaking water.
STEP 4
Blend the dates with coconut milk, vanilla, salt, and 1/2 cup of the reserved soaking water until completely smooth. Taste and add additional salt if needed.
STEP 5
For the crumble, combine the pecans, almond flour, maple syrup, coconut oil, cinnamon, and salt. Toss until evenly moistened.
STEP 6
Spread on the sheet pan and bake for 14 to 18 minutes, stirring once, until golden and fragrant.
STEP 7
Cool completely, then break into a loose crumble.
STEP 8
To serve, spoon warm apples into shallow bowls. Top with salted date caramel, Cocojune yogurt and toasted pecan crumble.
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