Mince Pies – Wheat, dairy and sugar free
14th April 2015
Pumpkin Chocolate Pudding
15th May 2015
Ingredients
- 1 apple peeled, cored and diced
- 4 medjool dates pitted
- 1 tsp vanilla extract
- 1 pinch salt
- 1/2 cup Pecans
- 1/4 cup Unsweetened Coconut Flakes
- 2 tsp Cinnamon divided
- 1 pinch nutmeg
- 2 tbsp maple syrup divided
- 1 cup Coconut cream
Servings:
Instructions
- Place the apple and dates into a small saucepan with 1/3 cup water.
- Cook over medium-low heat until the water has evaporated and the apples are softened. Transfer to a blender and add the vanilla and salt.
- Puree until smooth, adding water if necessary to reach desired consistency.
- Set aside.
- Place the pecans and coconut flakes into a food processor and pulse to break the mixture into smaller pieces.
- Transfer to a pan and stir in one teaspoon of cinnamon, a pinch of nutmeg, and one teaspoon of maple syrup.
- Cook on low heat until the pecans are toasted.
- Remove from heat and set aside.
- Whisk together the remaining maple syrup and coconut cream.
- Adjust sweetness to taste.
- To assemble, place some of the coconut cream into the bottom of a jar or cup.
- Add a thin layer of apple, followed by a layer of pecans.
- Continue layering the coconut cream, apple, and pecans until the top of the dish is reached.
- Serve immediately.
