Shortbreat Crust
1 1/2 cup almond flour
3 TBsp coconut flour
3 TBsp maple syrup
3 TBsp melted and slightly cooled coconut oil
dash of salt
dash of vanilla
Apple Layer
2 small apples, diced
1 TBsp coconut oil
dash of cinnamon
1 TBsp pure maple syrup
3 TBsp arrowroot powder
Crumb Topping
6 TBsp almond flour
1/4 cup old fashioned oats
2 TBsp coconut or brown sugar
dash of vanilla
2 TBsp cold butter
Caramel Topping
1/2 pitted dates
1 cup hot water
Instructions:
1. Preheat over to 350F degrees. Make the shortbread crust. Combine all the ingredients (almond flour, coconut flour, maple syrup, salt, vanilla and melted coconut oil) in a bowl and use a rubber spatula to combine. Place batter into parchment paper lined 8x8 baking pan for 10 minutes until top if golden brown.
2. Meanwhile make the apple layer. Dice apples and then place in a frying pan with 1 TBsp coconut oil over medium high heat. Stirring frequently to prevent burning. Once sauted, sprinkle with cinnamon and mix together. Move the apples to a bowl and toss with 1 TBsp maple syrup and 3 TBsp arrowroot powder. Place aside.
3. Make the crumb topping by adding almond flour, oats, sugar, vanilla and cold butter to a bowl. Use a fork to mash together until it resembles wet sand.
4. Pour apple layer over shortbread crust followed by the crumb topping. Place back in the oven for 15 minutes.
5. Make the caramel topping. Soak the dates in hot water for 10 minutes. Transfer dates to food processor, reserving liquid. Add 1/2 cup soaking liquid to food processor. Process until smooth, stopping to scrape down sides of the bowl as needed. Continue to process, adding soaking liquid 1 TBsp at a time, until mixture is smooth and pourable.
6. Drizzle the caramel topping over the top. Let cool completely in the pan. Remove and cut into squares.
7. Store in an airtight container in the refrigerator for up to 5 days.
Tag me on Instagram at rachelpellegrino.xo if you make this yummy dessert!
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