Mel Christensen

Mel Christensen

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Caramel Apple & Pear Trifle

Parfait 1



Caramel Apple & Pear Trifle

*Gluten Free, Refined Sugar Free, Dairy Free, Egg Free, Paleo Friendly, Vegan

*Can be made into individual “parfaits” as shown below


Apple Cream:

  • 5 (about 700g) small apples, peeled and diced (any cooking quality apples will do)
  • 1 ½ cup (200g) raw cashews, soaked overnight and patted dry
  • 4 -5 tbsp. (65g) pure date syrup (or maple syrup)
  • 2 tbsp. (30g) lemon juice
  • 2 tsp. (10g) vanilla
  • 2 tbsp. (40g)  tahini (or other seed butter such as sunflower), gently melted
  • 4 tbsp. (30g) coconut oil, melted

Caramel Sauce:

  • ⅓ cup (90g) pure date syrup or pure maple syrup
  • 2 tbsp (20g) mesquite or lucuma
  • 4 tbsp. (100g) almond butter
  • 1 tsp. (5g) pure vanilla
  • 1-2 tbsp. (30g) coconut cream

Crunchy Apple Cinnamon Layer:

  • 1  cup  (150g) raw pecans (or almonds)
  • ⅓ cup (75g) pitted dates
  • ½ cup (75g) dried apples,
  • ½ tsp. cinnamon
  • ⅓ cup (25g) shredded coconut

For Assembly:

About 3 Apples and 3 Pears sliced thinly with skins on (or just choose one type of fruit)


Apple Cream:

1. Blend the first 5 ingredients until completely smooth. (TM – 10 sec / Speed 5)

2. Add the tahini/sunflower butter and oil. Blend again to incorporate. (TM – 10 sec / Speed 6)  Transfer the mixture to a bowl.

Caramel Sauce:

1. Add the almond butter, and vanilla to a small saucepan (or TM bowl if you are using one)

2. Whisk in water over a low heat until a smooth caramel consistency is achieved. (TM – 90C / 5 minutes / Speed 2)

Crunchy Apple Cinnamon Layer

1. Place all ingredients and pulse until ingredients are chopped roughly and evenly.  (TM – Lock and Turbo 4 – 5 times x 1 sec. bursts)

2. Bake in a moderate oven until brown –  about 10- 15 mins.

3. Allow to cool slightly before you assemble your trifles.

Apples and Pear Layer:

Sprinkle cinnamon over your sliced fruit and steam lightly in a freezer bag placed in microwave for 2 mins – or if you prefer, use the stove-top – just don’t overcook the fruit. It needs to be al dente – firm to the bite. You could even leave the fruit raw but if you do I recommend slicing your apples and pears VERY thinly!


Layer the sliced fruit, apple cream, caramel sauce, and the Crunchy Apple Cinnamon Layer. Repeat layers until all ingredients are all used up. Finish with a sprinkling of toasted Walnuts or Pecans if desired. You can use a big trifle bowl as pictured above or in individual parfait glasses as below – use your imagination!


Parfait 2

Green Parfait