Gluten free, dairy free, egg free, refined sugar free, vegan and made with sneaky hidden fruits and vegetables!
Roll out a sheet of Grain Free Pastry into a pie dish and use a fork to lightly pierce the surface (don’t go all the way through to the tin). Bake at 200°c for 10 minutes. Leave to cool.
SALTED CARAMEL SAUCE
In a high speed blender, blend 10 medjool dates, 1/2 cup pure maple syrup, 1 tbsp solid coconut oil, 2 tbsp almond butter, 1/2 tsp sea salt and 4 tbsp chilled canned coconut milk until smooth. Spread evenly over the cooled pastry.
Melt 2 tbsp coconut oil or ghee in a pan. Peel, core and slice 3-4 apples into wedges and add them to the pan. Sprinkle with 1 tbsp coconut sugar, 1/4 tsp cinnamon and 1/8 tsp nutmeg. Stir over medium heat for 20-30 minutes until the apples are tender but have not lost their shape (you may want to cover the pan with a lid to speed up the cooking). Allow to cool before arranging in a single layer over the salted caramel sauce. Leave to set in the fridge for at least 1 hour before serving.