Ready for a warm and comforting fall treat? These Autoimmune Paleo (AIP) friendly Caramel Apple Parfaits are just what you’re looking for. These parfaits are nut free, gluten free, and dairy free, and full of fall flavor. Store in a mason jar for a pre-portioned, easy to store treat.
Author: Anne Marie
2cupsapples, peeled and sliced (you can also use pears or a combo)
1Tbspcoconut oil, butter, or ghee (coconut oil for AIP)
Salted Caramel Sauce
1/2cuppure maple syrup
1/2cupfull fat coconut milk, room temperature (be sure your can of coconut milk is well combined, otherwise you may end up with too much cream or too much water)
1batch Coconut Milk Whipped Cream, this can be purchased from a store or you can make your own using this recipe
Peel and slice your apples and/or pears.
Melt coconut oil in a saute pan and add sliced fruit and cinnamon. Stir occasionally until the fruit is soft (about 5-10 minutes).
Salted Caramel Sauce
Heat maple syrup over medium low heat for about 5 minutes, stirring constantly. Timing should start with the syrup is bubbling. Be sure to stir constantly, and don't overheat or it will burn.
Remove from heat and add remaining ingredients. Stir to combine.
Add pan back to heat for about 10 minutes, stirring constantly. The timer should start when the mixture starts to bubble again. Don't bring to a boil, or it will over harden. The mixture should thicken, but won’t solidify. Set aside in a jar to cool.
Preheat oven to 300 degrees. Line a cookie sheet with parchment paper.
Combine ingredients in a bowl until the coconut is well covered with syrup and cinnamon.
Spread the mixture evenly across cookie sheet, and bake until it turns golden brown. The coconut will crisp as it cools.
Drizzle Salted Caramel Sauce around the top of six small glasses. Allow caramel to drizzle down the sides of each glass.
Alternate layering Coconut Crumble and Apple Filling in the jars, stopping about 1” from the top.
Top each parfait with a small scoop of Coconut Milk Whipped Cream and sprinkle with ground cinnamon.
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