Carmel Apple Cup

Servings: 6

Preheat the oven to 350F and spray a muffin tin with nonstick spray.
Next, melt the coconut oil in the microwave for 30 seconds and then chill in the fridge for five minutes. If the coconut oil is too warm, it will not bake correctly.
After that, in a mixing bowl, mix coconut sugar, room temperature butter, melted and cooled coconut oil, and egg.
Next, slowly mix in the oat flour.
Using the tablespoon, scoop the mixture into a muffin tin.
Bake for 10-12 minutes. Allow the cookies to cool before scooping out the center using the tablespoon.
Allow the cookies to cool before scooping out the center using the tablespoon.

While the cookies are cooling make the apple filling.
Peel and dice two small apples or one large apple.
Heat a saucepan over medium heat and add diced apples, coconut oil, maple syrup, coconut sugar, cinnamon, and nutmeg.
Mix everything together. Cover and cook for 10 minutes, stirring frequently. Using a spoon, scoop the apple filling and sauce into the center of the oat flour cookies. Set aside to cool. While they are cooling make the caramel date sauce.
Cover and cook for 10 minutes, stirring frequently.
Using a spoon, scoop the apple filling and sauce into the center of the oat flour cookies.
Set aside to cool.
While they are cooling make the caramel date sauce.

Take the pits out of the dates if they are not already pitted.
In a highspeed blender, add pitted dates, almond milk, vanilla, and salt. Blend on high for about two minutes.
If you have a Vitamix, use the tamper to speed up the blending process.
Make sure everything is evenly blended.
Pour caramel sauce into a zip lock bag and cut off one corner making a piping bag.
Pipe caramel sauce onto cookies.
Store leftover caramel sauce in an airtight container in the refrigerator for up to a week.
Enjoy!