I served this last week at my “Fall into Health” event and it was a
a huge hit. Soft, and warm, with a hint of maple and cinnamon for a Autumny-flair.
Typically baked apples are served with dairy ricotta cream,
so I healthified the traditional version and made ricotta
out of cashews!
Super easy and delicious dessert on a chilly night.
Refrigerate and serve cold or warm it up in the oven for a hearty breakfast or afternoon snack.
Baked Apples with Maple-Cashew-Cinnamon “Ricotta”
Ingredients:
Apples:
8 tsp Coconut Oil
4 tsp Pure Maple Syrup
1 tsp Cinnamon
4 tiny pinches sea salt, fine
4 US Apples, cut into 1.5 cm-thick slices
12 tsp raw pumpkin seeds
Sweet Cashew “Ricotta”
1 cup raw cashews, soaked (makes approx. 1 ¼ soaked cashews)
1 cup water, boiling (for soaking)
4 Tbs unsweetened almond milk
¾ tsp apple cider vinegar
½ tsp vanilla extract
5 tsp pure maple syrup
¼ tsp fine sea salt
Directions:
1. Place 1 cup raw cashews in a bowl and pour boiling water on top until cashews are covered. Let sit for 30 min until they enlarge and soften.
2. Preheat oven to Broil (high)
Apples:
3. Line a baking sheet with parchment paper
4. In bowl, mix coconut oil, maple syrup, cinnamon & sea salt, then apples & pumpkin seeds.
5. Pour mixture of coated apples and pumpkin seeds onto parchment paper
6. Broil high for approx 4 min until soft (watch oven to make sure paper doesn’t burn)
7. While the apples are cooking, start making cashew ricotta.
Cashew Ricotta
8. In blender, add soaked cashews, almond milk, apple cider vinegar, vanilla, maple syrup and sea salt. Blend until smooth, but slightly crunchy so it’s a ricotta-like consistency.
9. Place apples on a plate, sprinkle cinnamon and pumpkin seeds and dip into cashew ricotta.
(makes approx. 12 apple slices per serving and 3/4 cup ricotta in total)
Makes 4 servings
Check out my Fall event recap here for more Fall-inspired recipes!
be sweet. be delish. be yummy.
be well,
arielle
