1/4 + 1/4 cup maple syrup or paleo-friendly sweetener like Stevia or monk fruit, divided
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp vanilla extract
1 cup almond flour
2/3 cup pecans, chopped*
1/3 cup coconut oil, softened
1 cup Organic Coconut Ice Cream (optional)
1. Preheat your oven to 400 degrees.
2. Core, peel, and thinly slice the apples. Toss the apples with 1/4 cup maple or sugar substitute, cinnamon, nutmeg, and vanilla extract. Dump into an 8×8″ baking dish.
3. Mix the almond flour, chopped pecans (you can substitute other chopped nuts if you prefer, such as walnuts or almonds), 1/4 cup maple or other sweetener, and the coconut oil. Softened coconut oil will work the best, but you can use melted if you can’t get it softened. This almond flour mixture will clump together.Spoon on top of the sliced apple mixture – spread it about as you can, it doesn’t have to cover the apples perfectly.
4. Bake for 35 to 40min or until the crust is lightly brown. Check at 20 to 30 minutes if the tart is getting too brown. If so, tent with foil to prevent burning.
Scoop into bowls and serve with organic coconut ice cream.
Calories: 299, Carbs 27, Protein 4g, Sugar 9, Fat 12g