OK, can I be honest for a minute? I have never been a huge fruity dessert person. I mean, I can do fruit, fruit is good…ALONE. But dessert = chocolate. It just is, right?? Maybe it is genetic, I dunno. My mom taught me that chocolate was what dessert is made of, so that’s where my head always was. But I am trying to evolve.

Just like when I admitted to finally embracing fruit in savory dishes, I am finally coming around to fruity desserts. SLOWLY! But alas, I cannot be a selfish dessert maker as a food blogger. If the people want fruity desserts, then I shall deliver them. Maybe not to your door, but at least to your inbox.

These Paleo Caramel Apple Tartlets were inspired by  wanting to use things I had on hand,  by wanting to make them simple enough for just about anyone over the age of 7 to make, and by wanting to have them be a fruity dessert that even chocolate lovers would love. I have to say, I LOVED the result. I was sort of surprised, but I did. And I am excited to share these little bites of love with you!!

Ingredients:

For Filling:

• 1 medium sized organic apple (of your choosing), diced finely
• 2-3 tablespoons coconut palm sugar
• 2 tablespoons coconut oil

For Shells:

• 1/3 cup pecan pieces (milled to a flour – I used a Nutribullet)
• 1/3 cup coconut flour
• 1/4 cup coconut oil
• 3 tablespoons 100% maple syrup
• 1/2 teaspoon baking soda
• 1/2 teaspoon 100% vanilla extract
• I used this silicone tartlet tray to make mine, though you can use a mini muffin tin as an alternative (silicone works best)

1. Preheat oven to 350
2. Combine all ingredients in Blender or Nutribullet until mixed well
3. Take about a tablespoon of the dough and press it into one of the cavities, making sure to hollow out the center for filling
4. Repeat until tartlet tray is filled completely and bake for 12-15 minutes
5. Be careful to watch that your shells don’t burn
6. Remove from oven and gently press down the center of each shell so that it is recessed (they can puff a little bit in the baking process)
7. As the shells are cooling, in a small saucepan over medium/high heat, combine your diced apple, coconut oil, and coconut sugar
8. Let the mixture start to caramelize and the apples soften
9. Once your apples are cooked (maybe 5-8 minutes), remove the saucepan from heat
10. Spoon about a teaspoonful of the apple, coconut sugar, and coconut oil mixture into one of your cooled tartlet shells
11. Repeat until mixture is used completely and the shells are all filled
12. Serve warm or chilled