Makes 12 balls.

Using a teaspoon, put 12 little dollops of apple sauce on a tray lined with parchment paper and put it in the freezer to go completely solid.

Make your caramelised pecans by melting the coconut oil on a medium to high heat in a pan. Add the maple syrup and crushed pecans. Stir it every now and then until it starts bubbling. At that stage add your cinnamon powder and salt and mix it well. You’ll know it’s done when it starts sticking together. Transfer it to a plate and leave it to cool.

When the caramelised pecans are completely cool crush them into small pieces.

Make your pie dough by melting the coconut oil in a pan. As soon as it’s melted add the maple syrup, oat flour, cinnamon powder and salt and combine it into a dough.

Divide your dough by 12 and flatten it out into little pancakes.

Take your frozen apple sauce from the freezer and place one piece on each dough. Fold the dough over the apple sauce and shape it into a ball, make sure the sauce is completely covered.

Roll the balls in the pecan dust, covering them completely. Store in fridge for a 3-5 days. Enjoy cold straight from the fridge or leave out for 10 minutes to warm up a bit.