It’s no secret that I love dessert and baking is one of my all-time favorite hobbies. When I found out earlier this month that I needed to cut sugar out of my diet for a few weeks (under doctor supervision for a variety of health reasons), I was determined to find a way to incorporate my passion for treats into a paleo- and sugar free-friendly version of a “dessert”. While some people may prefer to go cold turkey when it comes to these type of restrictions — going so far as to avoiding all foods that mimic real treats — I am not one of them. I prefer to maintain some normalcy even when I am sticking to a strict regimen so in this case, I got creative in order to satisfy my sweet craving.
Inspired by an apple tartlet recipe over at Civilized Caveman (one of my favorite Instagram accounts to follow for all of its delicious recipes), I created a mini fruit tart that was perfectly hearty and full of flavor to satisfy my sweet tooth, without the sugar. Based on coconut flour and almond meal, 1 or 2 of the mini fruit tarts is pretty filling which is why I opted for the smaller size. Served cold, the taste is reminiscent of a shortcake and served warm (my personal favorite), the consistency is a bit closer to a pie.
I discovered that indulging in one of these mini fruit tarts with a cup of coffee was a perfectly acceptable and delicious way to start each morning and ever since, I’ve been craving them. I hope you enjoy the recipe as much as I do and find fun ways to modify it for your own dessert preferences. Although not pictured below, I added chopped strawberries in place of the baked apples for an even sweeter flavor which was oh-so-delicious.
- 2 cups almond flour
- 1 cup coconut flour
- 4 eggs, whisked
- 1 1/2 tbsp vanilla extract
- 4 apples, peeled, cored and diced
- 1 tbsp raw honey (optional; omit for sugar-free option)
- 3 tbsp coconut oil or ghee
- 1 tsp cinnamon
- Freshly grated lemon zest
- Preheat the oven to 350F.
- Mix together all of the crust ingredients.
- The dough will be slightly crumbly but should be able to form small crusts once mixed thoroughly. Get a small amount of the dough (1-2 tbsp) and place into each space in a mini muffin pan. Spread it to cover the bottom of each space. Bake in the oven for about 8 minutes (or until the top is golden brown).
- Set aside once done.
- For the filling, add the coconut oil to a pan over medium heat on the stove.
- Combine all of the other ingredients in the pan once the coconut oil has begun to melt.
- Let the apple cook for 10 minutes, until it becomes soft.
- (An alternate option to cooking the apples on the stove is to bake in the stove for approximately 10 minutes.)
- To serve, spoon a small amount of the fruit mixture onto the mini crusts.
- Top with the lemon zest for an extra flavorful twist.
- If you’re feeling extra fancy, pour a small amount of the apple filling sauce over the plate for a gourmet look. Enjoy!
- If you are short on time or prefer a fresh fruit versus baked, opt for chopped berries in place of the apple filling.