Caramelised cinnamon apple and coconut cream

Prep time: 25 min | Cook time: 50 min | Serves 4

Ingredients

1/2 cup of Taoca hydrated tapioca flour per crepe

Cinammon apple

6-7 medium to large apples

2 Tbsp lemon juice

1 Tbsp coconut oil (optional)

2/3 cup coconut sugar 

1 1/2 tsp ground cinnamon

3/4 tsp fresh grated ginger

1 pinch nutmeg

3 Tbsp of water

1 pinch sea salt

Coconut Cream

3/4 cup coconut yogurt

1 cup raw cashews

1 Tbsp maple syrup 

2 Tbsp lemon juice

2 Tbsp melted coconut oil

1 tsp pure vanilla extract

1 pinch sea salt

Instructions

1. Preheat oven to 170 C and line a tray with baking baper. Peel and core apples and thinly slice lengthwise. Add to tray and top with lemon juice, coconut oil, coconut sugar, cinnamon, ginger, nutmeg, water, and a healthy pinch of salt. Toss to combine. Then loosely cover with foil.

2. Bake for 45 minutes (covered). Then carefully remove foil and bake for an additional 10-15 minutes or until the apples are very fork tender

3. Coconut cream: Boil the cashews for 15 min. Drain and set aside. Add coconut yogurt, soaked and drained cashews, maple syrup, lemon juice, melted coconut oil, vanilla and sea salt. Blend on high until creamy and smooth. 

4. To cook the tapioca crepe: Once the apples and cream are ready, sieve the Taoca hydrated tapioca flour directly over a 24 cm skillet trying to achieve a consistent thickness throughout particularly around the borders (we recommend doing it in your sink or on your benchtop to minimise mess.) Place the skillet over medium heat and cook the crepe for 1-2 minutes, or until the edges detach from pan and underneath is steaming. Turn off the heat.

5. To assemble (while the crepe is still hot): Place the caramelised apples and cream on half the crepe. Fold the crepe in half and gently press. It is ready to serve!