makes 12 small bites. Base: 1 cup almond flour 1 tbsp coconut flour (can sub almond flour but the coconut helps firm them up!) 2 1/2 tbsp melted coconut oil 2 1/2 tbsp maple syrup 1 tsp vanilla + pinch of sea salt Filling: 1/2 cup super soft dates 1 small apple, diced 3 tbsp coconut oil 2 tbsp almond or cashew butter (or sunflower for nut-free) 1 tsp vanilla + pinch of sea salt 2 tsp cinnamon, divided Topping: 1 1/4 cups white chocolate Pecan halves Mix together the base ingredients. Divide amongst your mini muffin tin (makes enough for 10-12 small bites, depending on the size of the crevices in your pan). Bake at 350f for 8-12 mins (check at 8) until golden around the edges. Cool completely. Filling: add 1 tbsp oil to a pan over medium heat. Add the apples & 1 tsp cinnamon. Sauté a few minutes until the apples are soft. if your dates aren’t soft, soak them in hot water for 20mins. Then remove the pits & add to a food processor along with the water, vanilla, nut butter, remaining cinnamon & oil, blending for a minute or two until caramel starts to form. You may need to scrape down the sides a few times. Then add in the apples. Blend a few minutes until no big chunks are left. You can blend it until it’s super smooth or leave a few small chunks if you’d like. Taste & adjust as you’d like. Divide the filling amongst the bases. Then top with the melted white chocolate. Top with a pecan. Place in the freezer for at least 2 hours-overnight. Let thaw a couple minutes before enjoying! 🫶 #applepie #veganapplepie #paleodessert #healthydessertrecipes #healthybaking #plantbasedtiktok #glutenfreedessert #healthierchoices #easyrecipe #minidesserts #christmasdessert #glutenfree apple pie, healthy treats, refined sugar free, vegan