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from RYAN's cookbook

Caramel Apple Trifle




  • Apple Cream
  • 2 cups peeled, diced apples
  • 3/4 cup cashews
  • 3 tablespoons maple syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 2 tablespoons melted coconut butter
  • 4 tablespoons melted coconut oil
  • 1 1/2 cups peeled, diced apples
  • Caramel Sauce
  • 1/4 cup maple syrup
  • 2 tablespoons lucuma, sifted
  • 3 1/2 tablespoons almond butter
  • 1/2 teaspoon pure vanilla
  • Preparation:
    1. Apple Cream
    2. Blend the first 5 ingredients until completely smooth.
    3. Add the butter and oil. Blend again to incorporate. Transfer the mixture to a bowl.
    4. Measure out 1 1/2 cups of the filling and add back to the blender with the 1 1/2 cups diced apples. Blend until smooth (or measure out more filling and and diced apples to use up all the filling. Equal ratio.)
    5. Chill in the fridge for at least 8 hours.
    6. Caramel Sauce
    7. Add the maple, almond butter, and vanilla to a small bowl. Sift the lucuma over top. Stir in.
    8. Assembly
    9. Layer the apple cream, caramel sauce, sliced apples, and chopped pecans. Optional: Add the apple cinnamon nut crust too. (
    10. Creator's Note: Instead of cake, as in traditional trifle, I used sliced apples (more like apple sticks), but you could also add a layer or two of apple cinnamon nut crust. I used the apple cheesecake filling and then blended extra apples into it to make a creamy pudding.

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