Apple Pie Parfait
This recipe has been adapted from The Beet
Makes two parfaits
Ingredients
Cookie Crust
1 cup almond flour
½ tsp cinnamon
pinch of salt
2 tbsp coconut oil, melted
2 tbsp maple syrup
1/3 cup chopped pecans, plus more for garnish
Cream Layer
1 1/2 cup raw cashews, soaked for 6-8 hours
¾ cup plant milk
½ teaspoon vanilla extract or 1-inch piece of vanilla bean
2 tsp cane sugar
Apple Layer
1 tbsp lemon juice
¼ cup cane sugar
¼ cup water
1 tbsp corn starch
1 tsp cinnamon
3 medium apples, peeled & diced
Instructions
Cookies: Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Combine the almond flour, coconut oil, maple syrup, cinnamon and salt in a mixing bowl. Fold in the chopped pecans at the end. Form small dough balls (about ½ tablespoon each) and spread them out on the baking sheet. Press the cookies to flatten them and bake for 10 minutes, or until the edges are golden.
Cream Layer: Drain the cashews and add them to a blender with the plant milk, vanilla, and sugar. Blend on high until completely smooth, scraping down the sides a few times. Transfer to your fridge to chill.
Apple Layer: Add lemon juice, cane sugar, water, corn starch, cinnamon, and cloves to a medium saucepan and simmer for about 2 minutes, or until well combined. Add in the diced apples and cook until the mixture is thickened and the apples are tender, about 10 more minutes. Transfer to a container to cool.
Assemble: In small (~4-ounce) mason jars or containers, layer in cream, crumbled cookies, apple pie filling. Garnish with toasted pecans if you have any leftover. Enjoy!