Paleo Apple Pie Parfaits

Ingredients

• Apples

  With skin

  1 medium or 182g

• Dates

  Medjool

  16 date, pitted or 384g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Vanilla extract

  1 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pecans

  Nuts

  ½ cup, chopped or 55g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  ¼ cup or 21g

• Cinnamon

  Spices, ground

  2 tsp or 5g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Maple syrups

  2 tbsp or 40g

• Coconut cream

  Nuts, raw (liquid expressed from grated meat)

  1 cup or 240g

Directions

1. Combine the diced apple, dates, and 1/3 cup water in a small saucepan. Cook over medium-low heat, stirring occasionally, until the water evaporates and the apples are tender.
2. Transfer the mixture to a blender; add vanilla and a pinch of salt. Blend until smooth, adding a splash of water only if needed for a thick applesauce consistency. Stir in 1 teaspoon of the cinnamon and set aside to cool slightly.
3. Pulse pecans and coconut flakes in a food processor until roughly chopped, with a coarse, crumbly texture.
4. Warm a skillet over low heat. Add the pecan-coconut mixture, 1 teaspoon cinnamon, nutmeg, and 1 teaspoon maple syrup; cook, stirring, until lightly toasted and fragrant, then remove from heat to cool.
5. In a bowl, whisk the coconut cream with the remaining maple syrup until smooth; adjust sweetness to taste.
6. Assemble the parfaits: Spoon a layer of coconut cream into jars or cups, add a thin layer of apple-date purée, then a layer of the toasted pecan mixture. Repeat the layers to the top and serve immediately.