The other day, this douche on instagram said that he likes my food (along with other blogger’s food) but he doesn’t like how we toot our own horn about how good the food tastes. So I’m going to try the opposite. Here goes nothing: ‘Hey guys! This recipe isn’t really that good. It just tastes like pretty good apple pie. Wait, I’m going a little too crazy here. It’s just ok. That’s why I’m sharing these recipes on my blog. Because they aren’t that good. Just ok.’ Did that make you excited about the recipe? Did that make your mouth water and make you super pumped about trying the recipe? Eff no it didn’t. What an idiot. This recipe was awesome. Tooting my own horn or not, it’s a delicious recipe that makes you feel like you’re eating a mini apple pie.
Toot toot.
It hasn’t even hit Thanksgiving and I’m already freaking out about Christmas. I am the worst, THE WORST Christmas shopper. I don’t know if I’m just not thoughtful, but I truly never know what to get my friends and family. I feel like when you’re an adult who works hard to earn your own money, you don’t really need many things. If you want something, you buy it. Which makes things much tougher for purchasing gifts. What makes things worse is that I have incredibly thoughtful friends. Who remember little things I say. I think I’m just a bad listener.
Speaking of my thoughtful friends: #137 why I love being home – Girls night. When I’m home, I get to have Monday watchingthevoiceandjudgingchristinasoutfits night. It’s just wonderful. When women say they aren’t really friends with girls, it means girls don’t really like them. Because all girls need girlfriends. I’m a much happier and way more sane human being when I have my girlfriends to hang out with. If you only hang out with dudes, then you probably need to pay for a shrink because girls listen to all your annoying issues that guys won’t even tough. Girls night is therapy night. Just facts of life. Oh, and chocolate night. Obviously.
Apple Pie Tartlets
- Yield: 7-14* 1x
Ingredients
For the crust
- 1 cup pecans
- 1 1/2 cups almond flour/meal (150 grams)
- 1/4 cup coconut oil, melted
- 1 egg
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/8 teaspoon cinnamon
- pinch of salt
For the toppings
- 2 tablespoons butter (or coconut oil, if you prefer)
- 3 cups apples, cored and cubed (330 grams)
- 1 tablespoon apple cider (no sugar added)
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
For the whipped cream
- 1 (14 ounce) can full fat coconut milk, refrigerated overnight (if you can find canned Coconut Cream at the store – get that)
- 1 teaspoon vanilla extract
- 1 teaspoon honey
Instructions
- Preheat oven to 350 degrees.
- Place pecans in a food processor and pulse until they have broken down into a flour consistency.
- Add almond flour, coconut oil, egg, honey, vanilla extract, baking powder, cinnamon and salt and puree until is combines completely together (it will form a ball in the food processor).
- Using a mini muffin tin, use a cookie scoop to scoop out a ball of the crust mixture and place into 14 muffin tin holes.
- Using your thumbs and fingers, press the crust mixture down in the tin and up around the edges, creating a crevice for the apples to go in. Be sure not to break through the crust on the bottom. Repeat with all 14 muffins.
- Place a large pan over medium heat. Add butter (or coconut oil). Once butter has melted, add cubed apples and 1 tablespoon of apple cider. Let apples cook down for 8-10 minutes, until soft.
- Then add honey, lemon juice, vanilla extract and cinnamon. Mix to combine then remove from heat.
- Place a tablespoons or so of the apple mixture into each cup. Repeat with all 14 mini muffins.
- Place in oven and bake for 25 minutes.
- Let cool before removing from tin.
- In a bowl, add the coconut cream that sits on top of the coconut water and whip together vanilla extract and honey, using a fork until well combined. (leave behind the coconut water for shakes or whatever else)
- Place a tablespoon of coconut whipped cream on top. Serve immediately.
Notes
*Yields 14 tartlets
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You May Also Like:
Thanksgiving No-Bake Chocolate Caramel Tarts
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these look amazing!!! love little bite-size treats 🙂
Wow… I’m going to make these this weekend.
Well….I know what I am making this weekend!
These look awesome!
Would you ever consider doing a calorie count on your recepies?
Thanks!
nope
Juli, I love your straightforward-ness. Is that a word? You make me SOL (snort out loud) at work! And these look delish. Can’t wait to try them.
Not having a calorie count on your blog is my favorite thing about your blog…I have to just rely on portion control *GASP!*
Also, I can attest that your recipes are “toot” worthy! I have made over twenty of your recipes and made repeats!! No other paleo blog makes me do the things you do! Thank you!!!
Kat, you can plug the ingredients into any food program, fitbit, spark people, etc. to come up with a calorie count if you need that info…
toot toot! looks good!
Hey Juli – I have all this leftover almond sludge from making almond milk every few days for my coffee. I just freeze it. It is infested with majool date shrapnel. Do you think I could use it in the crust for this?
haha I honestly have no clue :/
Just a suggestion: You could try spreading out the almond pulp on a baking sheet lined with parchment paper and bake it in the oven. When completely dried grind it up and try it in place of the almond flour. This may or may not work, and you might need more than just 1.5 cups….
Report back on whatever you end up trying! 🙂
Absolutely! Spread your almond pulp on a cookie sheet lined with parchment paper as thin as you can and bake at about 200* for 2 hours or so. Let it cool then pulse in a ninja or processor. Ta da! We make our own almond milk every week and bake all of the pulp. We actually have too much almond meal and give it to friends when our container is full.
On a side note — making this recipe tonight 😉 Looks fantastic.
Omg, these look incredible. I’m definitely spending 3/4 of my Christmas holidays baking things from your site and stuffing my face. ’tis the season- no?
Do you recommend oiling the muffin tin before putting the crust in to bake?
nope. i didn’t and they came right out. but it wouldn’t hurt to oil them. the coconut oil from the crust keeps them from sticking
Just made these and they are delicious! Glad I did a trial run before thanksgiving because next time I will grease the pan first. Mine got stuck and came apart when tying to get them out the pan. Thanks for the yumminess!
Mine totally stuck 🙁
I’m going to try them again and grease the pan. Glad I did a test run as well!
These look great! I think I’m making them to go with Thanksgiving! My father-in-law is bringing 2 regular pies, but I won’t eat those. I bet these will taste way better anyway! Thanks for the wonderful recipe, I can’t wait.
These look amazing! Will have to make them soon!
BTW, most of my friends are homosexual men – just as fun as having girlfriends! 🙂
agreed