These four layered parfait pots features a crumbly base, gooey caramel, caramelised apples, and creamy coconut
Ingredients
Crumble:
- 2 tbsp ground almonds
- 4 tbsp oats
- 2 tbsp desiccated coconut
- 2 tbsp chopped nuts
- 2 tbsp almond butter
- 2 tbsp maple syrup
Fruit:
- 1 Bramley apple chopped into cubes
- 2 tbsp maple syrup
- 1 tsp cinnamon
Caramel
- 4 tbsp maple syrup
- 6 tbsp coconut milk
- 1 tbsp coconut oil
- Pinch sea salt 1 tsp vanilla
Coconut L
- 6 tbsp coconut yogurt
- 1 tsp maple syrup – optional
- 1 tsp vanilla powder or extract
Instructions
To make the crumble:
- Pre heat the oven to 180c.
- In a bowl, mix the crumble mix together so everything is combined – transfer to a baking tray.
- Bake for 10 minutes until lightly toasted. Set aside.
To make the apples:
- Peel and dice the apple.
- Add them to a sauce pan with the maple and cinnamon- heat until the apple has softened. Set aside.
To make the caramel:
- Heat the maple syrup in a saucepan on a low heat. Stir constantly whilst its bubbling for 4-5 minutes.
- Now add the remaining ingredients and stir to combine.
- Stir for approx. 10 minutes until it thickens. Set aside.
To make the coconut mix:
- In a small bowl mix the maple syrup and vanilla into the coconut yogurt.
To compile:
- Layer the oat crumble mix, then apple into two medium or four small pots. Next add some caramel and coconut. Repeat.
- Top with fresh mint.
To make the apples:To make the caramel:To make the coconut mix:To compile:This recipe was republished with permission from Rebel Recipes. Find the original recipe here.