1 medium apple (you can use any kind you like), finely chopped (you’re looking for about 1 1/4 cups)
1/2 cup cashew butter (feel free to sub your favorite nut or seed butter!)
1 tablespoon vanilla extract
1/8 teaspoon fine grain sea salt
1/2 teaspoon cinnamon
2 tablespoons maple syrup
1/2 cup oat flour
1 tablespoon cashew butter
1 tablespoon maple syrup
1 teaspoon blackstrap molasses
Pinch of fine grain sea salt
In a medium skillet, heat the avocado oil over medium-high. Add apple and cook until it’s turning brown on the edges. Set aside to cool.
Meanwhile, stir together the cashew butter, vanilla extract, salt, cinnamon, maple syrup, and oat flour until smooth. Stir in apples until well distributed.
In a separate bowl, stir together all of the caramel ingredients: cashew butter, maple syrup, molasses, and salt.
Scoop cookie dough by rounded spoonful (I used a small cookie dough scoop) onto parchment lined paper. Drizzle with caramel sauce. Freeze until solid. Store in a tightly sealed container in the freezer until you’re ready to enjoy! Makes 12 bites.