Super Fine Almond Flour Tapioca starch Cinnamon Sugar Semi-solid refined coconut oil Maple syrup Vanilla non-dairy yogurt Apples
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In a bowl, combine almond flour, tapioca starch, baking soda, salt, cinnamon, and sugar. Mix well to break any lumps. Melt coconut oil and add 3 tablespoons of maple syrup. Mix well, ensuring a slightly dry dough. Add maple syrup one teaspoon at a time to prevent sticky, difficult-to-work with dough. Set aside.
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Blend cheesecake filling ingredients in a blender until smooth. Add 2-4 tablespoons of water to achieve a smooth consistency. Blend for 30 seconds, then let sit for 5 minutes. Repeat 3-4 times, checking consistency and adding water if needed. Keep the filling thick and creamy.
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Prepare a muffin tin with parchment or muffin liners, greased well, and a parchment holder for easy cheesecake removal. Grease a non-stick muffin tin, then press small portions of the crust mix into the tin, spreading it out to the sides. Add the blended filling, filling it slightly over halfway, to create 6-8 mini cheesecakes.
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Mix apple pie topping ingredients in a bowl. Top mini cheesecakes with the topping. Preheat oven to 335ºF (170ºC) and bake muffin tins for 18 minutes. Check for golden crust and baked apples.
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