I needed some kind of dessert to take along to our Thanksgiving dinner and I wanted chocolate ….but then wanted an apple pie AND my daughter loves hazelnut – so I used a recipe for the base (crust) that I already had on my blog and just whipped up a few ‘toppers’ to satisfy all of the cravings.
The apple pie topping is one that was recently added to the blog as a warm topping for pancakes or waffles but when it gelled in the fridge (because of using gelatin), I decided that I would tweak the recipe a bit so it would be a great topper for the flakey crust base I wanted to use. It turned out perfectly ….and added between the layers is a coconut whip that helps give it a real apple pie ‘a la mode’ feeling!
My daughter loves Nutella but I am not a big fan of all the ingredients in Nutella so I opted to use Nutiva’s dark chocolate hazelnut spread and she loved it.
These are all no bake recipes (other than the crust) so it’s pretty easy to whip up all the toppings, fill the tin and let the fridge do the rest! I make these in mini cheesecake pans but they would be perfect in a cupcake pan with a liner.
For all of you chocoholics like myself, this little treat is perfect and fits the bill. I top it with Enjoy Life Dark Chocolates too ….because ‘why not’? I recently made these again for a little gathering and added a drop or 2 of peppermint essential oil and it took on a very festive flavor! I like them either way but for some reason peppermint and chocolate just give me all the good feels this time of year!
These are perfect make ahead desserts – even the base can be made up a day earlier to save time. Place the dough in a tightly wrapped plastic in your fridge and it’s ready to go when you’re ready to prepare. Once these guys are all prepared and in your fridge, they will be good for a week – so feel free to prep them a few days in advance if it’ll free up some of your time.
They’re addicting – but they are portioned perfectly. I like that they are single serve so you aren’t tempted to slice off a really big piece, like you would with a pie. That said, you have to try them all …..it’s a must! But again since they are mini desserts, it’s not earth shattering if you have one of each. Or if you’re “really good”, you can share each of them with someone else — if you want 
Cupcake sizes are a bit bigger than what I used here so maybe that’s when you’d want to go in halvsies with a fellow sweet treat lover! No matter how you slice it, enjoy!
- 1/2 cup cassava flour
- 4 tbsp lard (or grass-fed butter)
- 1/4 tsp salt
- 1 tsp honey
- 3 tbsp full fat coconut milk
- 3 tbsp hazelnut spread (I use Nutiva)
- 3 tbsp Enjoy Life dark chocolate chips
- 1/2 Enjoy Life cup dark chocolate chips (+ more for topping off)
- 2 tbsp almond butter
- 2 tbsp full fat coconut milk
- 1/2 tsp pure vanilla
- 2 large apples, peeled/roughly diced*
- 1/4 cup brown butter or ghee
- 1 tbsp pure maple syrup
- 2 tbsp coconut, almond or cashew milk
- 1 tbsp coconut sugar
- 1 tsp cinnamon
- 1/2 scoop of Vital Proteins Gelatin
- Pinch of salt
- 1 can full fat coconut milk - stored in refrigerator for a few hours.
- 1 tsp pure vanilla extract
- 1-2 drops liquid stevia, if desired.
- Preheat oven to 350 degrees.
- Combine the flour and butter. Add salt & honey (if using) and incorporate.
- Using a mini tart pan, place about 1 tbsp of dough into 8 rounds, evenly.
- I use a wooden tool (Pampered Chef ...but I'm sure you can get at any kitchen store or Amazon) to push the dough in and around to fill the tins. You may need to dip the tool in cassava flour to keep from sticking.
- Place into oven for 10 min. Let cool about 10 minutes before adding the filling.
- Melt dark chocolate chips.
- In a small bowl, whip the coconut milk with the hazelnut spread ....slowly add melted chocolate while whipping.
- Spoon out 2 tbsp onto crust in mini cheesecake pan.
- Refrigerate for at least 2 hours.
- Melt chocolate in double boiler or microwave.
- Once melted, add the almond butter and combine.
- Add in the coconut milk and vanilla.
- Spoon out a couple of tablespoons onto your crust. Sprinkle a few dark chocolate chips on top if desired. Refrigerate for at least 2 hours.
- Peel, core and dice apples.
- In a sauce pan, warm the butter/ghee, maple syrup and milk of choice. Once you see small bubbles, whisk in the gelatin, constantly whisking to incorporate. Add apples and stir.
- Add in coconut sugar, cinnamon and pinch of salt. Make sure flame is on low and let apples soften, stirring occasionally for about 15 minutes.
- Gently spoon apple topping on your your coconut whip layer.
- Using a full fat can of coconut milk .....place into fridge for at least 4 hours. Over night is best.
- Once the solid milk separates from coconut water, scoop out the meaty coconut milk into a bowl.
- Add a tsp of pure vanilla extract and a drop or 2 of liquid stevia (not needed but some prefer). Mix well. Spoon a couple of tablespoon onto your cooled crust - place in fridge for a couple of hours so slightly solidify before adding the apple pie topping.
