• ¼ cup water
  • 2 tsp arrowroot starch
  • 1 lemon, juiced
  • 4 tsp cinnamon, divided
  • ¼ cup maple syrup, plus 3 TBSP
  • 3 apples, chopped into 1/4 inch pieces
  • 1 ¼ cups almond flour
  • ¼ tsp baking soda
  • ½ tsp nutmeg
  • ⅛ tsp salt
  • 3 tbsp coconut oi, melted
  • 1 tsp vanilla extract
  • ¾ cup almond butter
  • ¼ cup crushed pecans
  • coconut whipped cream, for serving (optional)
  1. Preheat the oven to 350°F. Line an 8x8 baking pan with parchment paper and set aside.
  2. Combine the water, arrowroot starch, lemon juice, 3 teaspoons of the cinnamon, 3 tablespoons of the maple syrup, and the chopped apples in a saucepan and set over medium heat. Bring to a boil and cook for about 10 minutes, until the apples are softened.
  3. Meanwhile, prep the crust: combine the almond flour, baking soda, the remaining 1 teaspoon cinnamon, nutmeg, and salt in a large mixing bowl.
  4. In a small bowl, whisk the remaining 1/3 cup of maple syrup with the coconut oil, vanilla, and almond butter. Combine the wet ingredients with the dry, and mix well.
  5. Press about ¾ of the crust mixture evenly onto the bottom of the prepared pan, and set the remaining mixture in the fridge. Bake for about 8 minutes. Let it cool for a few minutes, then spread the apple filling evenly over the crust. Sprinkle the remaining crust mixture on top, then add the crushed pecans. Bake for 25 minutes, then let cool before serving with a dollop of coconut whipped cream!