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Apple Crumble with Coconut Date Creme

1/2 cans (13.5 Oz. Can) Coconut Milk
3 cups Apples
1 Tablespoon Cinnamon
1 teaspoon Cardamom
1 Tablespoon Lemon Juice
3 Tablespoons Maple Syrup
1/2 cups Almond Flour
1/2 cups Almonds
2 Tablespoons Sugar (I Used Coconut Sugar)
3 Tablespoons Coconut Oil (or Use Butter)
2 whole Dates


Put a can of coconut milk in the fridge for 2 hours or overnight. Preheat oven to 350 degrees. Slice apples thinly in 1/2-inch rounds. Toss in a bowl with cinnamon, cardamom, lemon juice and maple syrup. Pour apple mixture into a lightly oiled baking dish. Blend almond flour, almonds, sugar and oil until crumbly. Sprinkle almond mixture on top of apples and bake for 30-45 minutes (depending on how soft you like your apples). While the crumble is baking, open the can of chilled coconut milk and scoop out the cream on the top. Add to a blender or food processer with the two dates (make sure to remove pit from the dates first). Blend until creamy and smooth. Top the apple crumble with the coconut date cream and enjoy!

Source: tastykitchen.com