One thing I love about Connie is that while she doesn't eat paleo, she understands it, respects it, and is willing to try everything I make no matter its weirdness factor. She really is the best friend. Anyways, tonight we created a very unique but delicious new dessert that I'm sure we will enjoy for years to come.
Don't you just love instagram photos? I do!
To make this you'll need:
For the Sauce:
1 1/2 cups roasted squash puree (we had kabocha squash!)
3/4 of a can of Coconut Milk1 TSP each of nutmeg, cinnamon, cloves, garlic powders.
Optional: 1 clove of garlic pureed. If you're unsure about the garlic, leave it out but we enjoyed it.
1/8 - 1/4th tsp red pepper flakes
1-2 TBSP of Coconut Sugar
Mix everything together in a sauce pan and allow to simmer while you cook the apples. Make sure to leave it on a low heat once it starts to simmer so that is doesn't burn!
For the Apples:
2-4 Apples (we had two, but extra sauce with it!)
1 TBSP Coconut oil
1-2 TBSP Coconut Sugar
Melt the coconut oil in a pan over medium heat. While the coconut oil is melting cut the apples into slices. Add the apples to the pan and cook until the apple start to soften. Once the apple are beginning to tenderize add the coconut sugar, and lower the heat to low-medium. Stir the apples so the sugar is evenly coated over the apples. Allow the apples to cook until soft, browned and tender, stirring ever so often. Once they are done remove from heat, and allow to sit for a couple minutes. This will allow the sugar to really caramelize!
Divide the apples equally so that everyone gets their fair share and no one fights. Dip in the sauce and enjoy the unique flavors of our newest creation.