Toffee Apple Slices
(Dairy free, gluten free, vegan)
Crumbly shortbread, rich toff ee balanced with apples and dark chocolate. This will be a recipe you’ll want to come back to time and time again. Also, I’ve always found that baking has a fair few uncertainties around it – which is another reason to love these slices.
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TOFFEE APPLE SLICES
Lining the tart tin with cling film or baking parchment will make the shortbread easier to remove. The setting time for these is 1-2 hours.
INGREDIENTS
For the biscuit base:
290g cashew nuts, dry
60g raw dried coconut flakes
90g coconut flour
3 tablespoons agave
2 tablespoons coconut sugar
1 tablespoon vanilla extract
3-5 tablespoons melted coconut oil
For the apple layer:
16 sliced dried apple slices, slightly chewy
For the toffee sauce:
6 tablespoons maple syrup
6 tablespoons agave
12 tablespoons melted coconut oil
12 tablespoons coconut sugar
3 Medjool dates, stones removed
1 ½ teaspoons mesquite (Peruvian carob)
A good pinch of sea salt
For the chocolate layer:
100g cacao butter, melted
4 tablespoons cacao powder
1 ½ tablespoons agave
1 ½ teaspoons Peruvian carob Pinch of sea salt
Alternatively, melt your favourite dark chocolate bar.
METHOD
Line a 10 inch square baking pan with parchment.
Start by making the shortbread. In a food processor, grind the cashew nuts and the coconut flakes to a powder. In a large mixing bowl, mix all the ingredients together, except the melted coconut oil. Add the melted coconut oil a little at a time and combine until the mixture starts to stick together. You may not need all of it, it will depend on how much oil has been released by blending your cashews. Once it will hold together when pinched, press the shortbread into the bottom of a lined baking pan. Leave in the fridge or freezer to firm up. In the meantime, make the toffee sauce.
In a high speed blender, whizz all the ingredients for the toffee sauce until smooth. Make sure it emulsifies - it will turn from a dark brown to a pale toffee colour once it has emulsified. It will thicken as it cools. Remove the shortbread from the freezer and add a layer of the dried apple slices and pour over the toffee sauce. Return the shortbread with toffee apples to the fridge or freezer to set.
Whilst this is setting, make the chocolate topping. Melt the cacao butter in a heatproof bowl over a saucepan of barely simmering water. When melted stir in the cacao powder, agave syrup and mesquite (Peruvian carob). Mix well. When the toffee has set, pour the melted chocolate layer over the top and return to the fridge or freezer until set firm. Alternatively, pour over your favourite melted chocolate bar and leave in the freezer to set. Cut into squares or slices to serve.