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By Anne Marie Garland 5 Comments
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Caramel Apple Parfaits

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three Caramel Apple Parfaits in galsses

Ready for a warm and comforting fall treat? These Autoimmune Paleo (AIP) friendly Caramel Apple Parfaits are just what you’re looking for. These parfaits are nut free, gluten free, and dairy free, and full of fall flavor. Store in a mason jar for a pre-portioned, easy to store treat.

It wasn’t long ago that I was sharing the recipe for my summery AIP Key Lime Pie Parfaits, and yet, here I am with a fall parfait recipe. Caramel dipped apples, Apple Galettes, and pear tarts are all classic fall dessert recipes, and although it’s still in the upper 90s in Austin, I was craving them all.
I’m currently following my second “reset” of the Autoimmune Protocol (which is basically a nutritional protocol that focuses on eliminating common food triggers for those suffering from an autoimmune disease, like dairy, corn, soy, legume, gluten, and grains). If that’s not already a buzz kill, AIP also eliminates a few more of my favorite foods like chocolate, coffee, nightshade veggies/spices, and nuts.

Caramel Apple Parfaits on wooden table

About two years ago during first successful AIP attempt I identified 5 ways to rock the AIP transition. However, it took me all this time to realize that I missed a pretty crucial tool to have in your arsenal when planning to rock a successful transition into the diet – a plethora of healing, AIP friendly dessert recipes.

During this AIP reset, I decided to challenge myself by coming up with 1 new, healing, inflammation reducing recipe each week (you can follow along with me on instagram, @grassfedsalsa). The first recipe this challenge brought about were those AIP Key Lime Pie Parfaits I mentioned earlier, followed by my Sweet Potato Avocado Toast Bites. Which brings me to these Caramel Apple Parfaits.
With the fall and winter holiday season coming up, these AIP-friendly Caramel Apple Parfaits are sure to be included on my weekly meal plans. They’re so simple to make, travel well, and aren’t complete starch and sugar bombs – three reasons I love parfaits!

close up of Caramel Apple Parfait

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Caramel Apple Parfaits | www.savorylotus.com

Caramel Apple Parfaits

★★★★★ 5 from 1 reviews
  • Author: Anne Marie from Grass Fed Salsa
  • Yield: 6 parfaits 1x
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Ingredients

Scale

For the Apple Filling

  • 2 cups sliced and peeled apples and pears (I used 3 apples and 2 pears)
  • 2 tsp cinnamon
  • 1 Tbsp coconut oil (like this)

For the Coconut Salted Caramel

  • ¼ cup pure, grade B maple syrup (like this)
  • ¼ cup full fat coconut milk (room temperature)
  • ½ Tbsp coconut oil
  • ¼ tsp sea salt
  • ¼ tsp vanilla extract (optional)

For the Coconut Crumble

  • 2 cups shredded, unsweetened coconut (like this)
  • 2 Tbsp pure, grade B maple syrup
  • 2 tsp ground cinnamon
  • ½ tsp sea salt

For Assembly

  • 1 batch Apple Pie Filling
  • 1 batch Salted Coconut Caramel
  • 1 batch Coconut Crumble
  • 1 batch Coconut Milk Whipped Cream (get recipe HERE)
  • 2 tsp ground cinnamon

Instructions

  1. FOR APPLE FILLING: Peel and slice your apples and/or pears. Heat coconut oil on a skillet over medium heat and add sliced fruit and cinnamon. Stir occasionally until the fruit is soft (about 5-10 minutes).
  2. FOR COCONUT SALTED CARAMEL: Heat maple syrup over medium low heat for about 5 minutes, stirring constantly. This should be bubbling, but make sure to stir it and not overheat to prevent it from burning. Remove from heat and slowly add remaining ingredients. Stir to combine. Don’t worry if the mixture solidifies a bit, these will release during the next round of heating. Add pan back to heat for about 10 minutes, stirring constantly. The mixture should thicken, but won’t solidify. Set aside in a jar to cool.
  3. FOR COCONUT CRUMBLE: Preheat oven to 300 degrees. Line a cookie sheet with parchment paper. Combine all ingredients in a bowl until the coconut looks well covered. Spread evenly across cookie sheet, and bake until the flakes start turning brown. The coconut will crisp as it cooks, so be patient!
  4. FOR ASSEMBLY: Drizzle Coconut Salted Caramel around the top of six small lidded jars. Allow Caramel to drizzle down the sides of each jar. Alternate layering Coconut Crumble and Apple Filling in the jars, leaving about 1” at the top. Top each parfait with a small scoop of Coconut Milk Whipped Cream or Roasted Banana Ice Cream (recipe HERE), and sprinkle with ground cinnamon.

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Caramel Apple Parfaits lined up on wooden table

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Anne Marie Garland
Anne Marie Garland

Anne Marie Garland is a Certified Integrative Health Coach with a focus on incorporating the wisdom and functionality of ancestral diets into modern day nutrition. As co-founder of Grass Fed Salsa, a health coaching business and blog catered to clients looking to lose weight as well as to manage autoimmune conditions, Anne Marie’s passion for food, balance, & wellness drives her on her quest to help her clients achieve their health and fitness goals.

grassfedsalsa.com/

Filed Under: Desserts Tagged With: apples, autoimmune paleo, caramel, caramel apple parfait

Reader Interactions

Comments

  1. Liz Hofacket says

    November 6, 2017 at 6:29 pm

    Trying this tomorrow for taking to a dinner party. Will it reheat in microwave? Should I warm everything up at the party and assemble there? Thanks!

    Reply
    • Katja Heino says

      November 8, 2017 at 1:08 pm

      Hi, Liz. I apologize that it has taken me a couple of days to get back to you. I get a lot of comments on my site and cannot always get to them right away. Yes, the layers can be made ahead of time. And it does taste best if assembled just before serving. Hope that helps. 🙂

      Reply
  2. Anne Marie says

    January 13, 2018 at 12:44 pm

    Just made these, YUM! Had to start the AIP diet recently and this the first dessert I’ve had in months. Thanks for the recipe.

    ★★★★★

    Reply
    • Katja Heino says

      January 15, 2018 at 1:10 pm

      Yay! So glad you enjoyed them. I know all about limited diets and desserts. It’s fun to have something you can enjoy. 🙂

      Reply
  3. Wendy says

    April 16, 2018 at 8:35 am

    These are fantastic!!!we

    Reply

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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👩‍🌾🪴👩‍🌾 celebrated ONE year of 👩‍🌾🪴👩‍🌾 celebrated ONE year of living in the mountains of NC by starting the process of putting down more roots • we made the HUGE leap from CA to NC last year and have been creating a new life with new businesses, new school, new friends, more time with family, some lonely days, missing community, lots of challenges + things to adjust to • asheville has been good to us in many ways • it’s incredibly beautiful with so much flowing water • grateful to be in such a lush, nature-filled place 

👩‍🌾🪴👩‍🌾 we are ready to settle into the land here a bit more • we’ve already planted 15 fruit trees and lots of berries • this weekend we started assembling the 8 garden beds we got from @vego_garden • looking forward to filling them with living soil to grow high vibe food 🥬🥦🥒🍅🫐 • we chose these non-toxic metal beds instead of wood hoping they will last longer • they seems super sturdy + we love the look • but holy hardware... lots of nuts + bolts 😆

👩‍🌾🪴👩‍🌾 here’s to deeper roots + growing more food with @alexeibcreative and our little human • looking forward to sharing more as we create a living food forest in our yard 🥦🥒🥬🍏🍐🍎🍉🫐🧅🥕🍠
👩‍🍳why i make my own crackers: bc most cra 👩‍🍳why i make my own crackers: bc most crackers are loaded with inflammatory seed oils (canola, sunflower, safflower, soy, etc) • these SAVORY SEED CRACKERS are made with just a few simple ingredients • so easy to make • gluten free, nut free, grain free  and vegan-friendly • they have just the right amount of crispy saltiness, which is why we eat crackers, isn’t it?

INGREDIENTS

* 1 cup sunflower seeds -preferably soaked and dehydrated (activated)
* 1/2 cup pumpkin seeds – preferably soaked and dehydrated (activated)
* 1/2 cup sesame seeds 
* 2 tbsp nutritional yeast 
* 3 tbsp melted ghee or coconut oil
* 2 tbsp coconut aminos OR gluten free tamari 
* OPTIONAL: coarse sea salt (or regular salt) for sprinkling 

INSTRUCTIONS
1. Preheat oven to 300’F.
2. Place sunflower and pumpkin seeds into food processor and process until you get a coarse flour-like consistency (about a minute or so).
3. Add remaining ingredients and pulse until well combined and mixture sticks together and begins to form a ball.
4. Press mixture into a firm ball and press down onto a surface lined with parchment paper.  Cover with a second piece of parchment paper and roll out to 1/4 inch (or thinner) depending on how thick you want your crackers.
5. Lift parchment paper and place onto large baking sheet. Score into desired sized crackers with sharp knife or pizza cutter. Sprinkle with coarse sea salt or regular salt, if desired. 
6. Bake for 18-22 minutes until desired crispiness. Use the sharp end of a spatula to separate crackers. Allow to cool completely before storing in air-tight glass jar. (If you like them EXTRA crispy, pop them back in the oven for a minute or 2 after you separate them.)
🧘🏽‍♀️ how are you investing in yoursel 🧘🏽‍♀️ how are you investing in yourself? • what are you doing DAILY to build your wellness bank, to create abundance, to fuel + nourish your body, to make yourself more resilient, to create peace in your mind? 

🧘🏽‍♀️ it’s the small daily habits that build a BIG healthy life • only you can show up for yourself this way • resist making excuses • lean into consistency • remember that you, just like plants + toddlers , thrive on rhythm + routine • pour into yourself just a little bit every day 💗
🌊🙏🌊 sunday church • have a sweet day, y 🌊🙏🌊 sunday church • have a sweet day, you beautiful humans 💗
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