Description
This is another amazing Paleo recipe contributed by Elana Amsterdam from her amazing cookbook, Paleo Cooking from Elana’s Pantry. Enjoy!
Ingredients
- Crust
- 2 cups blanched almond flour
- 1/2 teaspoon sea salt
- 1/4 cup coconut oil, at room temperature
- 1/4 teaspoon vanilla crème stevia
- Filling
- 6 large apples, peeled, cored, and cut into 1/4-inch slices
- 1 cup apple juice
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons arrowroot powder
- 1 tablespoon ground cinnamon
- Coconut Whipped Cream
- NOTE: This dairy-free whipped cream recipe calls for full-fat canned coconut milk. The fat is what makes the recipe creamy and luscious; light coconut milk won’t work and results in a watery mess.
- 1 (13-ounce) can Thai Kitchen coconut milk
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 5 drops vanilla crème stevia
- Pinch of sea salt
Instructions
- Preheat the oven to 350°F.
- Place eight 1-cup wide-mouth Mason jars on a large baking sheet.
- Crust
- To make the crust, pulse together the almond flour and salt in a food processor.
- Add the coconut oil and stevia.
- Pulse until the mixture forms a ball.
- Transfer the dough to a piece of parchment paper.
- Place in the freezer for 20 minutes.
- Filling
- To make the filling, place the apples, apple juice, lemon juice, arrowroot powder, and cinnamon in a large bowl, and toss to combine.
- Transfer the apples to the Mason jars so that each one is overfull.
- Divide the remaining juice from the bottom of the bowl between the jars.
- Remove the dough from the freezer, place between 2 pieces of parchment paper generously dusted with almond flour, and roll out the dough 1/4 inch thick.
- Remove the top sheet of parchment. Using the top of a wide-mouth Mason jar, cut out 8 circles of dough and place one on top of each apple-filled Mason jar.
- Bake for 40 to 50 minutes, until the juices are bubbling and the crust is golden brown.
- Serve the tartlets hot out of the oven.
- Coconut Whipped Cream
- Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well chilled.
- Chill a metal bowl in the freezer for 15 minutes.
- Take the coconut milk out of the refrigerator and remove the lid.
- Gently scoop out the coconut fat, placing it in the chilled bowl. Pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use.
- Using a handheld blender, whip the coconut milk fat until light and fluffy, about 1 minute.
- Whip in the honey, vanilla extract, stevia, and salt.
- Use right away or store in a glass jar in the refrigerator for up to 24 hours.
- Enjoy!
