Updated: 2 days ago
Looking for the perfect guilt free fall dessert?
Then check out these Caramel Apple Parfaits! They are gluten free, dairy free, vegan, and refined sugar free! The recipe is super easy to follow and is a guaranteed crowd pleaser. Give it a try this Thanksgiving!
I used a dairy free coconut whipped cream to top the parfaits off with but you can use regular whipped cream if you don't have any concerns about eating dairy. For even more flavour and depth, sprinkle your whipped cream with cinnamon. The contrast is so fun to look at before diving into the caramel covered apples and granola.
While making the Caramel Apple Parfaits you can double the granola batch and have a delicious yogurt topping for breakfast the next day or you can eat it as a crunch snack!
I also like to keep the skin on my apples while baking. It not only saves a lot of time by not having to peel all the apples but you actually get most of the fibre and nutrients from the apple skin. So its a total win win!
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Caramel Apple Parfaits
*Recipe makes 6 servings
8 organic apples, diced
2 tsp ground cinnamon
1 tbsp coconut oil
1/2 cup pure maple syrup
1/2 cup full fat coconut milk
1/2 tbsp coconut oil
1/2 tsp salt
1/2 tsp vanilla extract
1 cup pecans
1 cup gluten free rolled oats
½ cup almond flour
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup pure maple syrup
Coconut milk whipped cream
Dice the apples into cubes and add to a large bowl.
Toss the apples with the cinnamon.
Melt the coconut oil in a pot and then add the apples.
Cover and stir occasionally until the apples are soft (about 5-10 minutes).
Remove from heat and let cool.
In a pot, heat the maple syrup on medium heat for about 5 minutes, stirring often.
Add the remaining ingredients. Stir to combine.
Cook for 8-10 minutes, stirring constantly. Don’t bring to a boil, or it will over harden.
Set aside in a bowl to cool.
Preheat the oven to 325°F and line a baking sheet with parchment paper.
Add all the ingredients to a bowl. Fold and mix until clusters form.
Pour onto the prepared baking sheet in an even layer.
Bake for 30 minutes, stirring half way through.
Allow the granola to cool before adding it to the parfait.
Drizzle the caramel sauce around the top of six small glasses.
Alternate layering the crumble and apple filling in each glass.
Top each parfait with coconut milk whipped cream and ground cinnamon right before serving.
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