Gooey Apple Pie Balls

Apple pie is an all-time favourite so we thought that we’d reinvent it into apple pie balls instead! They have a gooey apple sauce centred that is covered in a cinnamon cookie dough. We then coated them in our homemade caramelised pecan dust for some extra indulgence, however crushed nuts work just as well. They’re the perfect mid-morning and afternoon snack or even as dessert after dinner.

Like these apple pie balls as much as we do? Why not try our delicious Cinnamon Apple Pop Tart or our amazing Spiced Apple Crumble Muffin

If you recreate these please tag me #LiviasKitchen

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ingredients

Apple centre

  • 100g applesauce (1/4 cup + 2 tbsp)

Caramelised pecan dust

  • 17g coconut oil (1 tbsp)
  • 30ml maple syrup (2 tbsp)
  • 1 tsp cinnamon
  • A pinch of salt
  • 60g crushed pecans (1/2 cup)

Pie dough

  • 55g coconut oil (1/4 cup)
  • 125ml maple syrup (1/2 cup)
  • 220g oat flour (2 cups)
  • 2 tsp cinnamon powder
  • A pinch of salt
time
Clock
30 minutes
prep:
10 minutes + 20 minutes
level
2
Easy
method
  • 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.

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