Mini Caramel Apple Pies

Mini Caramel Apple Pies

Prep time: 10 Minutes – Cook time: 20 Minutes – Total time: 30 Minutes
Yield: Makes 12 Mini Pies

Crust Ingredients:

• 2 Cups Rolled Oats (Uncontaminated for Gluten Free)
• 1 1/2 Cups Toasted Pecans, Walnuts or Almond Slivers (or Mixture)
• 1 Tsp Cinnamon
• 1/2 Tsp Sea Salt
• 1/4 Cup Agave Nectar
• 2 Tbsp Coconut Oil

• 4 Large Apples
• 1 Tbsp Lemon Juice
• 1 Tbsp Cinnamon
• 1/4 Tsp Nutmeg
• 3 Tbsp Agave Nectar
• 1 Tsp Vanilla Extract
• 1-2 Tbsp Coconut Oil

• 1 Cup Pre-Soaked Dates (Pitted dates soaked in water for at least 3 hours)
• 3 Tbsp Agave Nectar
• 2 Tbsp Natural Almond Butter
• 1/2 Tsp Sea Salt
• 2 Tbsp Coconut Oil
• 1 1/2 Tsp Vanilla Extract

Directions:

1. Pre-heat oven to 400 F.
2. Spray regular muffin tin with a healthy, non-stick oil.
3. Chop and peel apples into bits (I left my peels on because I like them).
4. Place apples in a pre-heated sauce pan over medium heat with your 1-2 tbsp of coconut oil.
5. Sprinkle apples with remaining caramelized apple filling ingredients.
6. Mix thoroughly and let caramelize for 7-10 minutes.
7. Turn heat off and let set.
8. In your food processor pulse rolled oats until flour consistency.
9. Pulse in nuts, spices and remaining crust ingredients until a flakey, dough consistency (this will become dough when we press it down).
10. Evenly distribute and press dough down into each sprayed muffin tin forming little crusts.
11. Top each with caramelized apples.
12. Place in the oven for 17-20 (watch carefully past the 20 minute mark not to burn).
13. *Important: Let pies cool completely before attempting to remove from tin.
14. To remove use a sharp knife to release the edges and pop them out.
15. Place all caramel sauce ingredients into the small food processor bowl and blend until completely smooth.
16. Drizzle each pie with caramel sauce and serve.
17. Tip – these are also great with our coconut whipped cream.