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There is nothing better on a cool fall day than a piece of warm apple pie and ice cream. Well, in my book there’s nothing better. I’m sure some would disagree. 😉
Seeing that I am gluten and grain free, as well as watching my sugar intake, I rarely indulge in treats like that. I also have yet to find an allergen friendly apple pie recipe that really “hits the spot”.
So, in an effort to create the apple pie flavor, in a small, portion controlled, low sugar version, I came up with these apple pie bites. The recipe was inspired by a recipe that I saw on PaleOMG earlier this year.
They make the perfect little treat for when I want something sweet, but want to avoid excess sugar. Most of the time, I make these unsweetened, even omitting the stevia, as I find the coconut butter has enough natural sweetness when paired with the apples. But, if I’m making them for family or friends, I’ll add some honey or stevia in there to jazz it up a tad.
Coupons for Coconut Cream Truffles Recipe Ingredients
Below are special coupon offers that select affiliate partners are currently offering:
- Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
- Vitacost: If you sign up through this link, you’ll get a coupon for $10 off your first purchase.
- Tropical Traditions: If you make a purchase from them through this link, you will receive a free copy of their Virgin Coconut Oil book with your order.
Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Vitacost and Thrive Market have better deals. If you like saving money, it’s good to shop around! 🙂
PLEASE READ!!!! Quick note about “coconut cream concentrate” and “coconut butter”, since I get asked this all the time.
Whenever I refer to those two terms in my recipes, it means the product that is super finely ground coconut meat, which has a consistency similar to a nut butter. It’s not referring to coconut milk or coconut cream (the liquid beverage-type products), and it’s not referring to those vegan “butters” that often use coconut oil in them.
You cannot substitute dairy butter for coconut butter, nor can you substitute coconut oil for coconut butter.
Also, the texture of the cookies may vary depending in the brand(s) of coconut products you use. I have found in my years of cooking that there can be a big difference between brands of coconut products and how they work in recipes. For this recipe, I found I got the best results when I used coconut cream concentrate from Tropical Traditions and coconut flour from my local health food store. If you find that your dough is too dry, just add a tablespoon or two of coconut milk (or milk of your choice) to the mix until you get the right consistency.
Apple Pie Bites
I have linked to the products from my affiliate partners that I personally use and recommend.
- 1 large apple (your choice of variety, I like Gala and Braeburn)
- 3/4 cup coconut butter (aka. coconut cream concentrate)
- 1/2 cup walnuts (optional – soaked and dehydrated is best, or nut of your choice)
- 1/4 cup shredded coconut
- 2 tbsp. honey or maple syrup (optional – to make sugar free, you can use stevia – about 1/4 tsp. liquid works well)
- 1 1/2 tbsp. apple pie spice (or click here to learn how to make your own!)
- 1/2 tsp. vanilla (or click here to learn how to make your own)
- 1/4 tsp. sea salt
- 2 tbsp. coconut oil or ghee for cooking
- Finely chop your apple (you could also shred it if you wanted).
- Heat your coconut oil or ghee over medium heat and add the apple and walnuts (if you’re using).
- Cook until the apple starts to soften.
- Turn off the burner and add the coconut butter, shredded coconut, sweetener (if using), apple pie spice, vanilla, and sea salt, and stir until combined.
- Spoon into whatever container you like. Mini muffin tins / cups work great. You could also use regular muffin cups or even spread the mixture into a pan and then just cut it into chunks later.
- Stick the mixture in the fridge to cool. If you’re in a hurry, like I usually am, you can pop them in the freezer.
- Serve cold or at room temperature. They are delicious both ways, but I find that the flavors are much richer when allowed to warm up a tad. They won’t completely melt, but they will get pretty soft.
- Store in an airtight container in the fridge or freezer.