This easy Crustless Pumpkin Pie is allllll about that filling. No crust means it’s naturally gluten-free and SO simple to make. Your (minimal!) work will be rewarded with a creamy, perfectly spiced slice of pie. Just add whipped cream!

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Homemade pumpkin pie, but EASY.

As much as I love my flaky Whole Wheat Pie Crust, it tacks on a lot of extra work when you’re making pumpkin pie. From chilling to rolling to transferring it to the pie plate without tearing, crust is a daunting process.

With crustless pumpkin pie, you don’t have to worry about any of that! But ease isn’t the only reason to make this recipe:

• The Best Part of the Pie. This crustless pumpkin pie lets you enjoy the best part of the pie without any crust getting in the way. I added extra spices to take classic Libby’s pumpkin pie up a notch! (This Sweet Potato Pie is another elevated classic.)
• Yes, You Can Still Slice It! As many Weight Watchers members can attest (crustless pumpkin pie is a Thanksgiving favorite there!), this pie is just as sliceable as its traditional crusted counterpart. You can even—carefully—eat it with your hands like a slice of pizza for breakfast, along with Crustless Quiche! (Don’t ask me how I know this.)
• Naturally Gluten-Free. Let’s be honest, gluten-free pie crust is not great. Just skip the crust and you have a gluten-free pumpkin pie without any fuss or disappointment. (For another gluten-free Thanksgiving dessert option, see my Gluten-Free Apple Crisp.)

How to Make Crustless Pumpkin Pie

Prepare. Preheat your oven, line a sheet pan with parchment paper, and coat a pie plate with nonstick spray.

Mix the Eggs and Pumpkin. Whisk the eggs and yolk with the puree.

Add the Thickener and Sweetener. Whisk in the cornstarch, followed by the maple syrup.

Whisk in the Sugar and Spices. Mix until smooth.

Add the Evaporated Milk. Make it nice and smooth.

Pour into Pie Plate. Before baking, gently tap the pie plate on the counter several times to remove any air bubbles.

Bake and Chill. When it’s done, crustless pumpkin pie should jiggle slightly in the center when you shake the pan gently, a little like Jell-O. (If the filling seems liquid-y, it needs to bake more.) Cool for at least 3 hours before serving at room temperature or chilled and ENJOY!

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Crustless Pumpkin Pie

Crustless pumpkin pie is easy to make, naturally gluten-free and simply delicious! The best part of the pumpkin pie, without the hassle.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Cooling Time 3 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 servings

Calories 155kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 large eggs
• 1 large egg yolk
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 1 tablespoon cornstarch
• ¼ cup pure maple syrup or honey
• ¼ cup granulated sugar
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ½ teaspoon kosher salt
• 1 (12-ounce) can evaporated milk
• Whipped cream for serving

Instructions

• Preheat the oven to 350°F (if using a glass pie plate, reduce to 325°F). Line a sheet pan with parchment paper. Generously coat a 9-inch pie plate with nonstick spray, then place it on the baking sheet.
• In a large bowl, whisk together the eggs, egg yolk, and pumpkin.
  
• Whisk in the cornstarch, then once it’s smoothly combined, whisk in the maple syrup.
  
• Whisk in the granulated sugar, then the cinnamon, ginger, nutmeg, cloves, and salt.
  
• Gently pour in the evaporated milk, then whisk to combine.
  
• Pour the mixture into the prepared dish, filling it, no more than 3/4 of the way (if you’re using a regular pie dish, you will have some extra. You can bake it in well-greased muffin tins as mini pies at 350 degrees for 15 to 25 minutes, depending upon the size of your muffin tin). Before baking, tap the dish on the counter gently several times to remove any air bubbles. Place on a parchment lined baking sheet to catch any drips and bake for 50 to 60 minutes, or until the edges are set and the center of the pie is just slightly wobbly (similar to a pudding). Cool completely on a wire rack for at least 3 hours. Serve at room temperature or chilled, with lots of whipped cream.
  

Notes

• TO STORE: Cover your crustless pumpkin pie with plastic wrap or store leftovers in an airtight container. Refrigerate for up to 3 days.
• TO FREEZE: Wrap the cooled pie tightly in plastic wrap and then foil, or freeze leftovers in an airtight container, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

Serving: 1(of 8) | Calories: 155kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 78mg | Potassium: 283mg | Fiber: 2g | Sugar: 18g | Vitamin A: 8467IU | Vitamin C: 3mg | Calcium: 149mg | Iron: 1mg

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This Gluten Free Apple Crisp features a nutty pecan crunch, warm spike of cinnamon, and cozy apple filling. The crumb topping is made with oats and almond flour (nutty and delicious!) for a gluten-free version that’s every bit as delicious as traditional apple crisp.

You’ll never guess this apple crisp is gluten free!

Inspired by my Blackberry Crisp, this gluten free apple crisp uses no flour, instead opting for rolled oats and ground almond flour to create a perfect, rich streusel topping with a pleasing crunch. It’s just as satisfying and scrumptious as any classic recipe!

• Like my Peach Crisp and Strawberry Crisp recipes, no one can resist how the sweet fruit filling and crisp topping together. The dreamy combination of apples, oats, and cinnamon elicits feelings of nostalgia, coziness, and warmth.
• While I love my Fresh Apple Cake and apple pie made with Whole Wheat Pie Crust and Homemade Apple Pie Filling, they takes quite a while to make. Similarly, this Apple Turnover is fantastic, but it requires a bit more prep work. This gluten free apple crisp is comparably fast and easy, and I bet you have the ingredients in your kitchen right now!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Gluten Free Rolled Oats. A star in texture, nutrition, AND the key to keeping this crisp truly GF. Make sure your oats are processed in a certified gluten free facility if you are preparing this for someone with celiac, as there can be cross contamination.
• Almond Flour. I ADORE this ingredient! It’s made of finely ground almonds only and gives the crisp (and really anything you make with it) an unbelievably rich flavor. (This Gluten Free Carrot Cake is another one of my favorite desserts that takes advantage of it. You can also use it for any of these almond flour recipes.)
• Pecans. In addition to the oats, pecans add scrumptious crunch and nuttiness to the topping. (Pecan lovers, don’t miss my Pumpkin Pecan Cobbler.)
• Apples. I recommend using Granny Smith, Macintosh, Honeycrisp, Pink Lady, or a combination of these varieties. While you don’t have to peel the apples for apple crisp, I prefer to. I find the apples’ peels detract from the crisp’s balance of texture.
• Maple Syrup. Naturally sweetens the filling and adds a scrumptious, cozy flavor. Honey would also work fabulously here.
• Bourbon. Because I couldn’t resist, and because the subtle warm vanilla notes in bourbon make it an excellent addition.  You could use rum instead. If you prefer to make your apple crisp without alcohol, you can swap it for water.
• Lemon Juice. For a touch of brightness.
• Cinnamon. It’s made to go with apple crisp!
• Toppings. Ice cream, frozen yogurt, or Greek yogurt. You can’t go wrong!

How to Make Gluten Free Apple Crisp

Stir the Dry Ingredients Together. This is the start of our topping.

Stir in the Butter. Make sure the mixture is evenly moistened.

Prepare the Filling. Stir together the apple slices with the other filling ingredients.

Fill the Baking Dish. Transfer the apple filling mixture to a baking dish. Scatter the oat mixture over the top.

Bake the Crisp. Bake gluten free apple crisp at 350 degrees F for 45 to 55 minutes. If your topping is baking faster than your filling (aka it’s getting too brown), go ahead and tent the baking dish with foil. This will protect the topping while allowing the apples underneath to bake a little longer. ENJOY!

Recipe Variations

• Vegan Apple Crisp. For a vegan, dairy-free apple crisp, check out my Vegan Apple Crisp recipe.
• Gluten Free Apple Crisp for a Crowd. To scale up this recipe for 8 or more people, I recommend following the same recipe by using 1.5 times the ingredients and baking it in a 9”x13” pan.
• Gluten Free Apple Crisp for Two or for One. If you desire to make this recipe in a smaller quantity, I recommend cutting down the ingredients to one-third or even one-fourth of those listed in the recipe. Then, portion it into individual ramekins for baking (make sure your ramekin is oven safe).

What to Serve With Gluten Free Apple Crisp

• Ice Cream. You can’t beat a bowl of apple crisp with ice cream! Try my Oat Milk Ice Cream, Whiskey Ice Cream, or your favorite kind.
• More Apple Desserts. Create a delightful spread of apple desserts. My Baked Apple Slices and Apple Oatmeal Cookies would be delicious.
• Apple Drinks. For a fun and festive apple experience, serve this crisp with Apple Cider, an Apple Cider Cocktail, or an Apple Cider Mimosa.

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Gluten Free Apple Crisp

This easy gluten free apple crisp recipe uses almond flour and oats to create an irresistible, buttery topping. The coziest fall dessert!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings (1 9×9-inch pan)

Calories 549kcal

Author Erin Clarke / Well Plated

Ingredients

For the Topping:

• 1 cup old fashioned rolled oats
• ⅔ cup almond flour
• ⅔ cup brown sugar
• ⅔ cup pecan halves chopped
• ½ teaspoon kosher salt
• 6 tablespoons unsalted butter

For the Filling:

• 2 ½ pounds mixed apples such as Granny Smith, Macintosh, Honeycrisp, and Pink Lady, peeled, cored, and cut into 1/2-inch-thick wedges (about 6 medium apples)
• ¼ cup pure maple syrup or honey
• 2 tablespoons bourbon or rum or water
• 1 ½ teaspoons ground cinnamon
• 1 tablespoon freshly squeezed lemon juice
• ½ tablespoon cornstarch
• Vanilla ice cream frozen yogurt, or Greek yogurt, for serving

Instructions

• Place a rack in the center of the oven and preheat the oven to 350°F. Lightly coat a 9×9-inch or similarly sized baking dish with non-stick spray.
• In a medium bowl, stir together the oats, almond flour, brown sugar, pecans, and salt.
  
• In a microwave-safe bowl in the microwave (or a saucepan on the stove), melt the butter. Pour over the top of the oat mixture. With a fork or rubber spatula, stir until the crumbs are evenly moistened.
  
• To a large mixing bowl, add the apples, maple syrup, bourbon, cinnamon, lemon juice, and cornstarch. With a big spoon, stir to combine.
  
• Scoop the apples and any liquid that has collected at the bottom of the bowl into the prepared baking dish into an even layer. It will be very full. Nudge the apple slices around a bit so that they lay fairly flat.
• With your hands, squeeze chunks of the crumb mixture together to create clumps of assorted sizes, and place them on top of the apples. Scatter any remaining crumb mixture over the top.
  
• Bake the crisp until the apples are tender (you may need to use a fork to peek down underneath that generous topping and check on the apples) and the crumb topping is crisp and deep golden brown, about 45 to 55 minutes. Check the crisp halfway through, then periodically during baking; if at any point, the topping browns more quickly than you would like, tent the pan with foil to protect the crust, then continue baking as directed. Serve warm with a big scoop of ice cream.

Video

Notes

• TO STORE: Refrigerate crisp in an airtight storage container for up to 4 days. 
• TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350°F. 
• TO FREEZE: Let the crisp cool completely. Tightly cover it or place it in an airtight freezer-safe storage container. Freeze the crisp for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• TO FREEZE UNBAKED: Tightly cover your apple crisp, and lay it flat in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then bake as directed.

Nutrition

Serving: 1(of 6) | Calories: 549kcal | Carbohydrates: 74g | Protein: 6g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 30mg | Potassium: 363mg | Fiber: 9g | Sugar: 53g | Vitamin A: 452IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 2mg

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Give your fall baking list an upgrade with these scrumptious Pumpkin Oatmeal Cookies. They’re the right amount of sweet, perfectly chewy, and are made with healthy ingredients.

The coziest cookies you’ll ever eat!

If you’re the first in line for pumpkin spice lattes every fall (er, late summer) and always help yourself to a second slice of pumpkin pie on Thanksgiving, let me introduce you to a new way to work some pumpkin goodness into your life: pumpkin oatmeal cookies!

When you’re craving cozy pumpkin flavor, these cookies deliver:

• Pumpkin Spice. Need I Say More? My fall baking list always includes something with pumpkin and warm spices. While I’m a huge fan of Healthy Pumpkin Bread and Pumpkin Sheet Cake, there’s just something extra special about these delightful little cookies.
• The Perfect Texture. Chewy on the outside and tender and moist on the inside, they’ve got the ideal pumpkin cookie texture (just like these Pumpkin Snickerdoodles).
• The Maple Glaze is Next Level. While there are many who might turn down a regular oatmeal cookie (not these Healthy Oatmeal Cookies or my classic Oatmeal Cookies though), these pumpkin cookies with that heavenly maple glaze can’t be ignored.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• White Whole Wheat Flour. I opted to use white whole wheat flour for this recipe because it contains more nutrients than white flour.
• Pumpkin Puree. For delicious pumpkin flavor and a nutrition boost! Pumpkin is rich in vitamins and helps keep these as low calorie pumpkin oatmeal cookies. (If you want to use up your leftover pumpkin puree, try this Pumpkin Oatmeal.)
• Rolled Oats. Along with the pumpkin, oats are the co-star of these cookies. They give the cookies their texture. Packed with fiber, oats are also a healthy addition to these cookies.
• Pumpkin Pie Spice. The blend of spices we’ve all come to know and love in our pumpkin-flavored treats.
• Cinnamon. Because when it comes to pumpkin, you can never have enough cinnamon.
• Coconut Sugar. Although coconut sugar is a natural sweetener, it provides all the caramel-like goodness that these cookies need. You could also use light brown sugar if you prefer.
• Egg Yolk. Important for the perfect chewy texture.
• Maple Syrup. Another way to add natural sweetness to these cookies. Plus, it tastes incredible with pumpkin!
• Vanilla. Vanilla makes these cookies taste extra warm and cozy.
• Maple Glaze. An optional but highly recommended finishing touch.

How to Make Pumpkin Oatmeal Cookies

Melt the Coconut Oil. Preheat the oven.

Mix the Dry Ingredients. Whisk the dry ingredients together.

Mix the Wet Ingredients. Stir the sugar into the oil, then whisk in the remaining wet ingredients.

Prepare the Dough. Stir the wet ingredients into the dry.

Get Ready to Bake. Drop cookie dough balls onto a baking sheet.

Bake. Bake pumpkin oatmeal cookies at 350 degrees F for 11 to 12 minutes. Make the glaze.

Frost the Cookies. ENJOY!

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Pumpkin Oatmeal Cookies

These healthy pumpkin oatmeal cookies are soft and chewy, and they're made with maple syrup, coconut oil, and whole grains. So easy!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 14 cookies

Calories 185kcal

Author Erin Clarke / Well Plated

Ingredients

For the Pumpkin Oatmeal Cookies:

• ½ cup coconut oil
• 1 cup white whole wheat flour (plus 2 tablespoons)
• ¾ cup old-fashioned rolled oats
• ½ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ½ cup packed coconut sugar or substitute light brown sugar
• 1 large egg yolk at room temperature
• ½ cup pumpkin purée not pumpkin pie filling
• ⅓ cup pure maple syrup
• 1 teaspoon pure vanilla extract

For the Maple Glaze (optional):

• ½ cup powdered sugar sifted
• ½ to 1 tablespoon milk any kind of dairy or non-dairy milk you like or cream
• 1 tablespoon pure maple syrup
• ¼ teaspoon pure vanilla extract

Instructions

• Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
• In a microwave-safe medium bowl, melt the coconut oil and set aside to cool.
• In a large bowl, whisk together the flour, oats, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  
• To the bowl with the coconut oil, add the coconut sugar, and stir until well combined. Once combined, whisk in the egg yolk. Add the pumpkin, maple syrup, and vanilla, and whisk until the mixture is well blended. It will be very thick.
  
• Make a well in the center of the dry ingredients. Pour the wet ingredients into the well.
  
• Stir and fold the batter by hand with a rubber spatula or spoon, just until combined and the flour disappears. The dough will be very thick and will seem dry, but keep stirring and folding and it will come together. Do not overmix.
  
• With a cookie scoop or spoon, portion the dough by 2 tablespoonfuls. Roll into balls and place on the baking sheet, leaving about 1 1/2 inches between each. Lightly flatten the tops of the balls to help the cookies spread in the oven, but do not flatten them completely.
  
• Bake the cookies for 11 to 12 minutes, until very lightly browned on the edges, dry to the touch, and still appearing soft in the centers. Allow the cookies to cool 4 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
  
• While the cookies cool, make the glaze: In a medium bowl, whisk together the powdered sugar, 1/2 tablespoon milk, maple syrup, and vanilla until evenly combined. If the glaze is too thick to drizzle, add additional milk 1/2 teaspoon at a time until you reach your desired consistency.
• To frost: Transfer the cookies to a plate or clean sheet of parchment. Dip a fork into the glaze and drizzle it over the top of the cookies in a zigzag pattern. Let the cookies sit at room temperature until the glaze sets, about 20 minutes. Enjoy!
  

Notes

• TO STORE: The cookies’ flavor is best on Day 2. Store leftovers in an airtight storage container lined with paper towels at room temperature for up to 1 week.
• TO FREEZE: Freeze cookies in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Serving: 1cookie, without glaze | Calories: 185kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Potassium: 69mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1382IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

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Did you overbuy (or overpick) the apples and need a delicious and healthy way to use them up? Crockpot Applesauce is here to be your fall apple darling. This recipe is easy, naturally sweetened with honey (no sugar!), and it cooks completely hands-free.

Every year, my girlfriends and I go apple picking, an excursion which necessitates the purchase of what seems like a reasonable amount of apples in the moment…but turns out to be enough apples to run a small fruit stand.

I’m never upset about my haul, and I love plotting what to do with the apples that I don’t devour immediately (I’m looking at you, homemade Apple Cider).

Two years ago, this Slow Cooker Apple Butter and homemade baked Apple Chips were favorites.

I also never tire of my go-to Vegan Apple Crisp (the best healthy apple crisp ever, even if you aren’t vegan), which I also eat for breakfast if I want something instead of an Apple Smoothie, and there aren’t any Apple Carrot Muffins tucked away in the freezer.

What I am saying is: go ahead and overbuy the apples. I have lots of healthy apple recipes to help you use them up, including today’s crockpot applesauce and Instant Pot Applesauce!

This slow cooker applesauce recipe is ridiculously easy to make (you don’t even need to peel the apples!) By the time it’s done simmering for hours, your house will smell the epitome of warm and cozy. Don’t be surprised when your entire family starts flocking into the kitchen, wondering what on earth smells so good.

Homemade applesauce outshines anything you’ve ever eaten out of a store bought jar or cup. Whereas store bought applesauce is fairly thin and bland, this crockpot applesauce is pure apple intensity in the most scrumptious of ways.

Honestly, I might not ever go back to the cup after seeing just how easy and rewarding crockpot applesauce is to make.

In addition to enjoying this crockpot applesauce as a healthy snack, you can use it in many baking recipes that call for applesauce. These Applesauce Muffins and Applesauce Cake are going to be the first things I make with it. Serve it as a side with chicken or pork, with Potato Pancakes, or mix it into yogurt with a sprinkle of granola for a healthy breakfast.

How to Make Homemade Crockpot Applesauce

The Ingredients

• Apples. For this homemade applesauce recipe, I love using a mix of apples. Each apple adds its own unique flavor, giving your homemade applesauce a more complex final flavor. I also made the crockpot applesauce WITH the peels on, and loved how it turned out. More details on apple selection and peeling below.
• Honey. Honey and apples go together like applesauce and my spoon (the two are very well acquainted at this point.) In addition to the beauty of the pairing, I wanted to make my crockpot applesauce with no sugar (the refined white or brown sugar), so honey was a perfect option for this reason too. If you’re making crockpot applesauce for baby or prefer not to use any form of sugar substitutes or sweeteners for a different reason, you can always choose a sweet variety of apples and omit it entirely.
• Cinnamon Stick. My other applesauce essential. I prefer to use a stick over a half teaspoon of ground cinnamon here. The stick has a much richer flavor.
• Pumpkin Pie Spice. I snagged this idea from a homemade crockpot applesauce recipe I saw on Allrecipes and thought it was a fabulous shortcut. Instead of measuring out the individual spices pumpkin pie spice includes, like nutmeg, ginger, and cloves, I used pumpkin pie spice. With all the fall baking I have ahead of me, it was a worthy pantry addition.
• Lemon Peel (no lemon juice needed!). The stealth ingredient that brightens the applesauce. You won’t taste the lemon; rather the lemon helps to balance the honey and makes the sliced apples taste their most marvelous. I added a lemon peel, but you should make the crockpot applesauce with no lemon juice. The peel was plenty to brighten up the flavor, so you can save the rest of the lemon for another use.

The Recipe Steps

• Core and Dice Your Apples. Big chunks are fine! Just make sure they are all a fairly even size slice; about 1 1/2 inches is the sweet spot.
• Place Your Apples in the Crockpot. I used this 6-quart programmable slow cooker.

• Add the remaining ingredients. Stick with the lowest amount of honey. You can always add more and adjust later.
• Slow cook the applesauce on LOW for 6 hours or HIGH for 3 to 4 hours. (No need to simmer on the stove in a large pot here.) Your house is going to smell like a fall fairytale.
• Stir the applesauce a few times while it cooks. This will help you keep an eye on the texture. The apples (including their skin) will break down and turn into applesauce (you won’t even need to mash them with a potato masher). It’s a little piece of fall magic.

• Blend. Or don’t! If you prefer your slow cooker applesauce chunky, you can leave mixture as is, or blend it just a little bit. We like ours nice and smooth, so I pureed it with an immersion blender directly in the slow cooker. You can also use a food mill, which will give you total texture control and remove the peels too. If you use a regular blender or food processor, be sure to puree in small batches, and be very careful. Hot liquids splatter when blended.

The Best Apples for Homemade Applesauce

• While you can technically turn any apple into applesauce, some varieties are better than others.
• Look for apple varieties with a flavor that is both sweet and tart (this gives you a wonderful, complex flavor), and that have skin that breaks down fairly easily.
• McIntosh is an excellent choice, if you are only using one kind of apple; Honeycrisp, Fuji, Pink Lady, Gala, Rome, Cortland, and Jonagold are all great choices too—though I tend to selfishly save most of my Honeycrisps for snacking or salads versus cooking them because they are SO GOOD.
• The only apples I do NOT recommend for applesauce are Red Delicious or Golden Delicious. They don’t have as much flavor.
• If you use a tarter apple like Granny Smith, mix it with a sweeter apple (like Gala) to help balance the flavor.

To Peel or Not to Peel the Apples?

Whether you make your crockpot applesauce with peels or without is honestly up to you!

• If you make crockpot applesauce with peels, you’ll preserve the health benefits such as vitamins, fiber, and nutrients that the peels contain.
• The peels completely cook down and disappear once the applesauce is pureed.
• Peeling the apples does give you a lighter, more traditional color. If you make the applesauce with the peels, your applesauce will have a deeper, more golden hue. It’s pretty, just different than what you see at the store.
• If you do not plan to peel the apples, be sure to choose apples with skins that break down easily (like any of the recommended apples above), or if you use a mix of apples, to peel the apples that have tougher skins (like Granny Smith).

Ultimately, I decided to make my applesauce WITH the peels on.

I’m all for the extra nutrients, like loads of vitamin C.

Also, I love not having to peel apples!

As you can see in the photos, my peels-on applesauce was still nice and smooth. No trace of a peel at all.

4 Tips for Applesauce Success

• Size Matters. Be sure to cut the apples into evenly sized pieces, so that the applesauce cooks evenly. I recommend cutting your apples in to 1 1/2 inch chunks for this recipe. Compare the size of your apple pieces as you cut, and trim down any pieces that are too big.
• Don’t Overcook. Different slow cooker models and sizes can affect cooking time. When apples are overcooked, they will start to lose their flavor. In order to avoid overcooking your applesauce, I recommend checking it early and tasting it for doneness. You can test the apples by taking a bite of one or squeezing a couple between your fingers (careful, they will be hot!). If they feel squishy with no give, they’re done.
• Wait to Sweeten. It’s hard to know exactly how sweet your applesauce is going to be until after it’s finished cooking. Your unique blend of apples (which is part of what makes applesauce SO GOOD) will impact the final sweetness too. I suggest starting with the minimum recipe amount, cooking the applesauce, then adding additional honey to taste.
• Texture. Your texture will be more smooth and creamy if you choose to blend it longer. If you prefer a more chunky texture, I recommend blending for a shorter time period.

Recipe Variations

Try stirring any of these yummy additions into your applesauce at the end.

• Old Fashioned Applesauce. Stir 2 tablespoons unsalted butter into finished sauce.
• Cranberry Applesauce. Add 1 cup cranberries (fresh or frozen) to the slow cooker with the apples. Puree with the apples at the end (note: this is referring to whole cranberries NOT dried cranberries, like craisins).
• Extra Ginger Applesauce. Peel a 2-inch piece of fresh ginger and cut it into 3 pieces. Add to the slow cooker with apples. Remove prior to pureeing.
• Seasonal Desserts. Put a 1-2 scoops of vanilla ice cream in mason jars, and top with applesauce.

Storage Tips

• To Refrigerate: Once the applesauce has cooled, pour it into an airtight storage container and place in the refrigerator for up to 10 days.
• To Freeze: Let the applesauce cool completely in the refrigerator after cooking. Pour the applesauce into a freezer-safe container or bag, removing as much air as possible, and freeze for up to 3 months. It freezes well.
• Directions for Canning: First, fill sterilized pint or half-pint glass jars leaving 1/2 inch of space between the top of the applesauce and the rims of the jars. Use a small spoon to release any air bubbles that form. Then, wipe off the rims of the jars with a clean, damp towel. Secure the canning lids onto the jar. Place jars in boiling water for about 20 minutes to finish. Let the jars cool completely before storing. Canned applesauce can be stored at room temperature for up to 18 months.

Overnight Cooking

• If you want to make your crockpot applesauce overnight, I recommend using a programmable slow cooker that will automatically switch to “keep warm” after the cooking time has ended. This will significantly decrease the chances of the applesauce overcooking.
• Start your slow cooker right before you go to sleep, set it to LOW for 6 hours, and immediately go turn it off as soon as you wake up.

I hope you adore this crockpot applesauce! I’ve been eating it every single day since I made it and am eagerly awaiting this year’s apple picking date so I have an ironclad excuse to make it again.

If you try this recipe, please leave a comment. I adore hearing from you, and it keeps me excited and motivated too! Thank you ♥

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Crockpot Applesauce

This crockpot applesauce is made with the peels and naturally sweetened with honey (NO sugar!), so it's extra nutritious and super easy too!

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Calories 163kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 pounds apples roughly 8 larger apples or 12 smaller apples, depending on size (I like sweet-crisp apples: McIntosh, Jonagold, Gala, and Pinklady are all delicious. See blog post above for more suggestions.)
• ¼ cup honey plus additional to taste
• 1 cinnamon stick
• ½ teaspoon pumpkin pie spice*
• 1 small lemon divided

Instructions

• Core the apples and cut into 1 ½-inch chunks. Leave the peels on or peel the apples if you’d like a lighter-colored sauce or are using an apple with a firmer skin like Granny Smith (see blog post above for more details). Place the apples into a 6-quart or larger slow cooker.
• Add the honey, cinnamon stick, and pumpkin pie spice. With a vegetable peeler, peel off a small strip of lemon peel (be careful not to get too much of the white pith, which is bitter). Add the peel to the slow cooker. Save the rest of the lemon for another use.
• Cover the crock pot, and cook on LOW for 6 hours or on HIGH for 2 1/2 to 3 hours, until the apples completely break down. Stir the apples occasionally while the sauce cooks.
• Remove the cinnamon stick and lemon peel. Use an immersion blender to blend the sauce until smooth (or run the sauce through a food mill, which will remove some of the skins, or purée the applesauce in a blender in batches, being careful as hot liquids will splatter). Taste, and add additional honey if you’d like a sweeter sauce. Let cool, and enjoy!

Notes

• *No pumpkin pie spice? Swap it for 1/4 teaspoon nutmeg and a pinch each of ground ginger and ground cloves. OR use 2 cinnamon sticks instead.
• Don’t miss the blog post above for storage tips, more information about the best apples to use for applesauce (and why I cook this recipe with the peels on), as well as tasty flavor variations.

Nutrition

Serving: 0.5cup | Calories: 163kcal | Carbohydrates: 44g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 250mg | Fiber: 6g | Sugar: 35g | Vitamin A: 122IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg

Need a Vegan Apple Crisp? Check. How about a naturally sweetened, refined sugar-free apple crisp? Double check. Gluten-free apple crisp? Healthy apple crisp? DELICIOUS APPLE CRISP that you can devour with friends or alone in front of your refrigerator, quiet and at peace with the world? Check, check, and check!

This apple crisp is the easiest dessert you’ll make this fall!

Fruit crisps and I are old pals. They are one of the fastest, easiest desserts to throw together before dinner—this vegan apple crisp topping takes less than 5 minutes to prep!—and they bake in the perfect amount of time to serve hot out of the oven when you are ready for dessert.

In the spirit of full disclosure, I didn’t set out to make this a vegan apple crisp or a gluten-free apple crisp, or really anything other than ridiculously yummy.

As fall fortune would have it, however, it turns out that this apple crisp recipe, my absolute favorite fruit crisp to date, happens to be all of the above, and it’s healthy too! (If you prefer a little butter in your apple crisp instead, try my Crock Pot Apple Crisp.)

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

For the Apple Filling:

• Apples. I made this vegan apple crisp with a blend of my beloved Honeycrisp apples and Granny Smith, but any firm baking apple will do nicely.
• Dried Cranberries. These are optional, but they add a little pucker and some chewy texture to the filling.
• Maple Syrup. Or honey if you’re not making this apple crisp for strict vegans.
• Cornstarch. For thickening the filling.
• Lemon. You’ll need both the zest and juice.
• Cozy Spices. Ground cinnamon, ginger, and nutmeg.

For the Crisp Topping:

• Old-Fashioned Rolled Oats. Use gluten-free oats if you need this vegan apple crisp to also be gluten-free. (Try my Gluten-Free Apple Crisp or Blackberry Crisp for more gluten-free options.)
• Pecans or Walnuts. For fabulous crunch!
• Almond Meal. A great alternative to all-purpose flour because it’s a bit richer and gets toasty in the oven.
• Shredded Coconut. Adds extra addictive toastiness, not a coconut flavor, so if you are coconut adverse, fear not.
• Ground Cinnamon. You could also use the blend of spices above, but I prefer pure cinnamon goodness in the topping.
• Kosher Salt. Just a touch for balance.
• Coconut Oil. If you don’t have it, you can swap in light olive oil.
• Maple Syrup. Or, again, honey if you’re not strictly vegan.

What to Serve With Apple Crisp

Get yourself a GOOD vegan vanilla ice cream and add a scoop to each warm serving of apple crisp. It melts and gets saucy and it’s just perfection! Whipped cream (or whipped coconut cream) is fabulous too, or drizzle on some Vegan Caramel Sauce for a little more decadence.

More Fruit Crisp Recipes

• Strawberry Crisp
• Peach Crisp
• Slow Cooker Triple Berry Crisp
• Strawberry Rhubarb Crisp
• Double Crust Cherry Crisp

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Vegan Apple Crisp

Easy Vegan Apple Crisp. Healthy apple crisp made with coconut oil, maple syrup, juicy apples, and lots of warm spices. Simple, gluten free, and DELICIOUS.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 315kcal

Author Erin Clarke / Well Plated

Ingredients

For the Apple Filling:

• 4-5 large crisp apples (about 2 pounds; I like a mix of sweet and tart, such as Honeycrisp and Granny Smith)
• ½ cup reduced-sugar dried cranberries optional
• 3 tablespoons pure maple syrup or honey if the crisp does not need to be vegan
• 1 tablespoon cornstarch
• Zest of 1 lemon
• 1 tablespoon  freshly squeezed lemon juice
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon nutmeg it’s an amazing flavor upgrade to grate your own nutmeg. I use this zester to do it.

For the Crisp Topping:

• 1 cup old fashioned rolled oats gluten free if needed*
• ¾ cup chopped pecans or walnuts, untoasted
• ½ cup almond meal**
• ½ cup unsweetened shredded coconut***
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• ¼ cup melted virgin coconut oil or very light extra-virgin olive oil
• ¼ cup pure maple syrup or honey

Instructions

• Place a rack in the center of your oven, then preheat the oven to 350 degrees F. Peel and core the apples, then cut them into 1-inch chunks.
• In the bottom of a 9×9-inch baking dish or other 2-quart casserole dish, mix together the apples, cranberries, maple syrup, cornstarch, lemon zest, lemon juice, cinnamon, ginger, and nutmeg. Set aside.
• In a medium bowl, prepare the topping: Stir together the oats, nuts, almond meal, coconut, cinnamon, and salt. Drizzle the oil and maple syrup over the top, then use a spatula to combine until the dry ingredients are evenly moistened. Sprinkle the topping over the filling.
• Bake the crisp for 45 to 50 minutes, or until the filling is bubbling and the top is golden. Check at the 30-minute mark—if the crisp starts browning too quickly, lightly tent it with foil, then continue baking as directed. Let rest for 5 to 10 minutes. Serve warm, topped with vanilla ice cream or Greek yogurt (dairy free if needed).

Notes

• *I prefer rolled oats over quick oats because they have a better, crunchier texture. Quick oats will lead to a mushier topping.
• **To make your own almond meal, pulse whole, raw almonds in the food processor until they form fine crumbs. Do not overprocess or you will have almond butter instead.
• *** I prefer unsweetened coconut in this recipe to keep it naturally sweet, but the recipe will also work with sweetened flaked coconut (also called baker’s coconut).
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
• The crisp can be prepped up until the point where it goes into the oven 1 day ahead. Cover tightly and store in the refrigerator. When ready to bake, let stand at room temperature 30 minutes, uncover, then bake as directed.

Nutrition

Serving: 1(of 8) | Calories: 315kcal | Carbohydrates: 33g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Fiber: 8g | Sugar: 23g

The viral four-ingredient frozen protein s’mores trend has taken TikTok by storm. After trying them (with a patriotic twist), they are the only dessert I’m “cooking” for the Fourth of July this year!

A Protein Spin on a Nostalgic Treat

Protein has been the darling of 2025, so it was only a matter of time until social media figured out a way to combine it with one of the most quintessential summer desserts, s’mores.

The health swap here is the “marshmallow” layer, which is replaced with an 8-ounce tub of whipped topping (many influencers use Cocowhip to keep it vegan, but good ol’ CoolWhip works just as nicely), folded together with 1/2 cup protein powder.

• In the freezer, the mixture takes on a fluffy, slightly stretchy, and unmistakably marshmallow-y quality.
• It softens up the graham crackers just enough to make them sliceable and reminiscent of an ice cream sandwich cookie.
• A layer of melted chocolate provides a crunchy counterpoint.

As with most social media recipe trends, I went into it skeptical, but after taking a bite, I was SOLD.

The frozen protein s’mores were creamy, crunchy, actually satisfied my sweettooth and above all else: tasted like the nostalgic campfire treat.

Giving Frozen S’mores a Patriotic Twist

With record-setting heat waves scorching the U.S., I can’t think of a better excuse to try these frozen s’mores bars.

BUT, in case you need further convincing, consider my red, white, and blue variation your must-make dessert for the Fourth (especially if you wouldn’t dream of turning on the oven for Flag Cake).

For a patriotic version, simply fold 1 1/2 cups of mixed fresh blueberries and raspberries into the whipped topping.

Each bite bursts with festive color, and the flavor of the berries makes these feel even more summery.

Pull these out of your freezer, pass them around, and watch your guests sigh with happiness.

How to Make Them

You’ll Need

• 1 (8-ounce) container whipped topping, such as Cocowhip or CoolWhip
• 1/2 cup (56g) protein powder—I used Toasted Marshmallow, which was too perfect (use WELLPLATED for 10% off!), but vanilla is great too
• 1 1/2 cups blueberries, raspberries, diced strawberries, or a mix—I did half blueberries, half raspberries
• 8 graham cracker sheets
• 3.5 ounces dark chocolate, melted—I used 72%

Instructions

Stir together the whipped topping and protein powder. You can dump the topping into a bowl (tidiest option), or mix directly in the tub. If you mix in the tub, stir down the whip first to remove some of the air or you’ll make a mess. Stir in the berries.

Arrange the first layer of graham crackers. Line an 8×10-inch (or similar) baking dish with parchment paper. Arrange a layer of graham crackers across the bottom.

Pour the melted chocolate on top. Spread it into an even layer.

Add the whipped topping, then the final graham cracker layer. Spread the whipped topping all the way to the edges and don’t worry if some of the melted chocolate seeps out.

Freeze for 1 hour. Slice and DEVOUR! Store in the freezer

More No Bake Treats to Stay Cool

• Strawberry Frozen Yogurt Pie with Pretzel Crust
• S’mores Treats
• Pretzel S’mores Bites
• Cottage Cheese Ice Cream

Did you make this recipe? Be sure to tag @wellplated on Instagram and TikTok so I can see it!

This creamy, dreamy Cottage Cheese Ice Cream is protein-packed perfection! Add your favorite toppings and mix-ins to make this easy recipe your own. It’s perfect when you want a little treat!

Better-for-you ice cream that’s crave-worthy too.

I’m a firm believer in the everything-in-moderation policy, which means I am more than happy to dive into a pint of Ben & Jerry’s at the end of a long day.

But this cottage cheese ice cream is so good, I get (almost) as much satisfaction from it as the real deal.

(I mean, it doesn’t have the fudgy fish, caramel, and marshmallows, but you can add your own mix-ins if you’re feeling ambitious. Just sayin’.)

• You can make this cottage cheese ice cream without an ice cream maker, or you can churn it for a texture that’s closer to traditional ice cream. Options: you have them!
• Because it’s made with cottage cheese, protein powder, and nut butter, you get 18 grams of protein in each scoop, which means this is a healthy ice cream that satisfies too.
• It’s easy to change up the flavor with different extracts and mix-ins, along with your favorite toppings. Making this into a breakfast banana split is definitely on my agenda!

If you love my Protein Ice Cream, this cottage cheese ice cream is a must-make too!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Full-Fat Cottage Cheese. Using full-fat is important because it helps make the ice cream ultra creamy and rich. (And don’t worry, since you’re pureeing the mixture, there won’t be any curds in the ice cream!)
• Protein Powder. A scoop of vanilla protein powder is optional, but it will give the ice cream vanilla flavor and an extra protein boost.
• Sweetener. I use honey or maple syrup for sweetness.
• Nut Butter. If you don’t want to taste the nut butter, use cashew butter. If you do want to taste it, go for almond or peanut butter. The nut butter helps with the texture and richness of the ice cream.
• Chocolate Chips. Or any other mix-ins you like. 

How to Make Cottage Cheese Ice Cream

Blend. Add the cottage cheese, protein powder, sweetener, and nut butter to your blender and process until the mixture is completely smooth.

Freeze It. Use your ice cream maker or Ninja Creami according to the manufacturer’s instructions, or just stir in the chocolate chips and transfer to a loaf pan, then freeze.

My Favorite Mix-Ins

I have SO many ideas for you, but first: the best time to add mix-ins is after churning or right before freezing if you’re using the no-churn method. Gently fold them in and make sure hard or high water content mix-ins, like granola, nuts, and fresh fruit, are chopped so they don’t get rock hard when frozen!

• Fruit. I like jams and pie fillings (like this Homemade Apple Pie Filling and Cherry Pie Filling) better than fresh because the fruit is soft and jammy even when frozen. But finely chopped peaches and mangoes work well too.
• Nut Butters. Yes, there’s already nut butter in this cottage cheese ice cream, but if you want to add ribbons of it throughout, you can spoon room temperature nut butter into the ice cream and swirl it in.
• Fudge and Caramel. Use jarred hot fudge (but don’t heat it!) or caramel sauce and swirl them in.
• Other Fun Things. Try crumbled cookies (like these Healthy Chocolate Chip Cookies!), pieces of Black Bean Brownies, Homemade Granola, nuts, or chopped candy bars.

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Cottage Cheese Ice Cream

With 18 grams of protein per scoop, this cottage cheese ice cream is sure to satisfy. Just a few simple ingredients, rich, creamy and delish!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Chilling Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 5 1/2-cup servings

Calories 286kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 (16-ounce) container full-fat cottage cheese
• 1 scoop vanilla protein powder about ¼ cup, optional
• ¼ cup honey or pure maple syrup
• ¼ cup nut butter of choice: use cashew butter for a neutral flavor or almond butter or peanut butter
• ¼ cup chocolate chips or other mix-ins of choice

Instructions

• In a high speed blender or food processor, blend the cottage cheese, protein powder, honey, and nut butter until smooth.
  
• If using an ice cream maker, proceed according to your manufacturer's instructions (for my Ninja Creami, that means freezing the batter for 24 hours and waiting to add the chocolate chips). Or if you are not using an ice cream maker, stir in the chocolate chips, then transfer to a loaf pan.
• If using a loaf pan: freeze until hard, at least 4 hours. Let soften up a bit at room temperature prior to serving.
• If using an ice cream maker: Spin according to your machine's instructions. (For a Ninja Creami, use the “Lite Ice Cream Setting.” Make a hole down the center and the chocolate chips. Spin on the “Mix-Ins” setting. If it’s firmer than you would like, add about 1 tablespoon milk and respin once more.)
  

Notes

TO STORE: Store this ice cream in an airtight container or loaf pan covered with a layer of plastic, then foil. It will keep in the freezer for up to 2 weeks.

Nutrition

Serving: 1(of 5) | Calories: 286kcal | Carbohydrates: 26g | Protein: 18g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 27mg | Potassium: 215mg | Fiber: 2g | Sugar: 23g | Vitamin A: 163IU | Vitamin C: 0.1mg | Calcium: 150mg | Iron: 1mg

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I once heard dates called “nature’s candy,” and I can’t think of anything more fitting for this naturally sweet, sticky fruit. Filled with a homemade creamy coconut butter filling, topped with an almond, and dipped in chocolate, they taste just like an Almond Joy candy bar!

Sweet stuffed dates that taste like candy.

Let’s get this out there: not everyone, ahem, appreciates Almond Joys (or their dark chocolate covered, almond-free counterpart, Mounds).

Unlike universally beloved Snickers or peanut butter cups, Almond Joys are divisive. You either adore the thick, chewy coconut filling, or you consider it a disgrace to the candy aisle. In my experience, there is no in between.

My fellow Almond Joy appreciators, these stuffed dates are for you!

The filling is made by blending unsweetened coconut into a butter, then sweetening it with honey. It’s a bit undersweet on its own, but when you combine it with the natural sweetness of the dates, then dunk it in chocolate, it really tastes so similar to an Almond Joy!

I was delighted and think you will be too.

Recipe Tips

• Don’t Swap Sweetened Coconut. Because of the sugar coating it outside, it won’t blend into a creamy paste the way unsweetened coconut does. You can find unsweetened coconut (also called decissicated coconut) in many grocery stores or online here.
• Use Medjool Dates. They’re large, sweet, and will give you the caramel-y flavor and candy bar texture you’re seeking. Do not buy pre-pitted dates, which tend to dry out.
• A High Powered Food Processor is a MUST. Unfortunately, in my tests a blender didn’t work because the coconut just flew around the machine; I also think a lower-end food processor would struggle. I’ve used this Cuisinart for nearly 15 years and it’s still in pristine shape and did a great job blending the coconut.
• Choose Your Own Chocolate Adventure. I dipped my stuffed dates in dark chocolate because that’s my preference, but if you want to stay true to the original Almond Joy candy bar, use milk.

How to Make Almond Joy Stuffed Dates

Blend the Coconut into a Butter. This will take several minutes—at least 6 to 8. It won’t be super creamy, but should resemble a smooth-ish paste (see first photo).

Add the Rest of the Filling Ingredients. Then blend more, scraping down the bowl as needed. It should hold together with squeezed.

Stuff the Dates. Shape the filling on a small spoon, then pop it on in.

Dip in Chocolate. You can dip halfway, or give those dates a full-on chocolate bath.

Chill then Enjoy! A few minutes in the refrigerator will set the chocolate, they they are ready to devour.

More Desserts Made with Dates

• Date Shake
• Pistachio Chocolate Balls
• Salted Caramel Date Truffles

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Almond Joy Stuffed Dates

These almond joy stuffed dates taste like the candy bar! Made with a simple coconut butter filling and dipped in chocolate, they're a wholesome treat for candy lovers.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 24 dates

Calories 172kcal

Author Erin Clarke / Well Plated

Ingredients

• 24 roasted whole almonds see notes to roast
• 24 Medjool dates
• 2 cups unsweetened shredded coconut divided (also called desiccated coconut)
• ¼ cup honey or pure maple syrup
• 1 ½ teaspoons coconut oil divided
• ¼ teaspoon kosher salt
• ⅛ teaspoon almond extract
• 5 ounces dark chocolate chopped, generous 1 cup

Instructions

• Pit the dates and arrange on a parchment-lined baking sheet, spreading them open where you removed the pit and using your finger to create a well in each.
• Place the coconut in a high-powered food processor and blend, blend, blend until it forms a relatively smooth (but dry) paste. You’ll need to stop to scrape down the bowl a few times, and this will take a while, 6 to 8 minutes depending upon your food processor.
• Blend in the honey, 1 teaspoon of the coconut oil, salt, and almond extract. Taste and adjust the sweetness as you like. Again, this will take a bit to get everything smoothly incorporated. The mixture should hold together easily when you press it with your fingers. If it isn’t holding together, blend in a little more coconut oil or honey as needed.
• With a small spoon, scoop out a portion of the coconut filling, shape it into a mini log, then stuff it inside the well in each of the dates.
• Press an almond in to the center, then chill the dates while you melt the chocolate.
• In a microwave safe bowl, heat the chocolate and remaining 1/2 teaspoon coconut oil in the microwave in 30-second bursts, stopping to stir every 30 seconds. When the chocolate is almost completely melted but you can still see a few pieces, stop microwaving and stir until it melts completely, letting the residual heat finish the job (this keeps the chocolate glossy and ensures it doesn’t burn).
• Dip the dates in the chocolate, either halfway so you see some of the filling and almond peeking out, or use two forks to coat them completely. Return to the parchment paper and immediately sprinkle with coconut, if desired. Place in the refrigerator for 5 to 10 minutes to set the chocolate. Enjoy cold, or let come to room temperature for a few minutes first.

Video

Notes

• How to roast whole almonds: Place the almonds in a dry skillet. Turn the skillet heat to medium low. Cook, stirring often, until the almonds are fragrant and toasty; this will take 8 to 10 minutes depending upon your pan. DO NOT WALK AWAY! Nuts love to burn the moment you stop paying attention.
• Do not be tempted to halve the filling; the full 2 cups of coconut is needed, or it won’t be a sufficient amount for the coconut to blend smoothly.

Nutrition

Serving: 1date | Calories: 172kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 0.2mg | Potassium: 261mg | Fiber: 4g | Sugar: 21g | Vitamin A: 38IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg