Last night we enjoyed a great night out back with our neighbors. Great friends, a fantastic fire, a few drinks and these lovely little tartlets that my friend brought for all to enjoy. I had to share the recipe with you. They are just another part of Fall’s Perfect deliciousness.

Recipe by And she has many others that I am sure you will enjoy.

photo by: tanya giang


1/2 cup walnuts
1/2 cup pecans
1 tbls coconut oil
1 tbls pure maple syrup
1/2 tsp vanilla extract
pinch of pink himalayan salt

“Cheesecake” layer
1 cup unsalted cashews
3 tbls coconut oil, melted
3 tbls honey
1/4 cup fresh apple juice
1/2 tsp vanilla extract
pinch of pink himalayan salt

Apple pie layer
1 1/2 pink lady apples
1/2 granny smith apple
1 1/2 tbls coconut oil, melted
3/4 tsp cinnamon
1/3 tsp nutmeg
1/8 tsp cloves
1 tsp vanilla extract

Caramel drizzle
Recipe here

For the crust, pulse pecans and walnuts in a blender or food processor until almost flour consistancy. Be careful to not blend too much or you will have nut butter. Add in coconut oil, maple syrup, vanilla extra and salt. Pulse until well combined. Line cupcake pan with wax liners or double regular ones. Scoop even portions, approximately one tablespoon, of the crust into the liners. Gently press dough down until it cover the entire bottom of each liner. Place pan in freezer to set crust.

For the cheesecake layer, blend cashews in blender or food processor until a creamy butter consistency is reached. My cashews did not corporate with me so once my cashews reached a flour texture I add a tablespoon of the coconut oil to help the process along. Once you are at cashew butter phase, add in the remaining coconut oil, honey, apple juice, vanilla extra and salt. Blend until smooth texture is reached. Remove crust from freezer and scoop filling into tins, about two tablespoons each. Make sure not to overfill because there is still another layer. Set in fridge for 3 hours.

At about hour two and half start your apples. Dice apples into 1/4 inch cube pieces. Heat skillet over medium-high heat. Add in coconut oil, apples and spices. Make sure apples are thoroughly coated. Stirring fairly consistently cook apples for a couple minutes until apples have softened. Remove from heat and let cool. Once at room temperature, scoop filling on top of cheesecake layer. Return to fridge.

When you are about ready to serve, prepare your caramel sauce. It only takes about 10 minutes, but you don’t want to do it too much in advance or it will harden.


x vanessa