Caramel Apple Slices

Treats

These slices are a take on a previous recipe of mine but I’ve used my favourite date & banana caramel here. The caramel is a great recipe to have as I use it in lots of recipes like Fruit & Nut Caramel Squares and Salted Peanut & Date Caramel Brownies and it’s really easy to make, plus no refined sugar in sight. It also keeps fresh for at least 2 weeks in an airtight jar in the fridge, so there’s often a bit lurking in the back. The secret to this recipe is not to over cook the apples, you literally just want to gently poach them, leaving a little bite once they have baked in the oven.

Makes 12.

  • 150g ground almonds
  • 140g spelt wholemeal flour
  • 2 tbsp honey
  • 125g chilled butter, cubed
  • 150g dates
  • 1/2 tsp baking soda
  • 2 small bananas
  • 8 tbsp coconut oil, melted
  • 2 tbsp nut butter
  • 5 small apples, peeled & cored
  • 1 tbsp flaked almonds
  1. Preheat an oven to 160C and line a rectangular baking tray with parchment.
  2. Place all the almonds, flour and honey in a large mixing bowl and rub through the butter until it resembles breadcrumbs.
  3. Transfer to the lined baking tray and flatten evenly with the back of a spoon.
  4. Bake in the oven for 8-10 minutes until the base begins to turn golden.
  5. For the date caramel: place the softened, drained dates in a measuring jug or blender with the bananas and melted coconut oil. Blitz until smooth, add the almond butter & blitz again.
  6. Gently poach the apples by placing in a saucepan with just enough water to cover the bottom. Simmer with the lid on over a low heat for 10 minutes. Keep a close eye on the apples as you don’t want mush.
  7. Remove from the water and slice into wedges.
  8. Spread the caramel over the base followed by the sliced apples. Scatter over the flaked almonds and bake in the oven for 30 minutes.
  9. Allow to cool in the tray. Cut into squares once fully cooled and S tore in an airtight container in the fridge.

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