Cinnamon flavored caramel marries an apple pie & takes up residency in a cute jar. Plant based, gluten & refined sugar free love for this apple pecan pie.
Is it apparent yet that I am slightly obsessed with pecans? First my uber creamy easy Vegan Pumpkin Pie with Pecan Crust last week, and now this cinnamon and caramel flavored apple pecan pie. At this point I think I'm turning into a pecan. Not really, but scarfing pecans sure isn't the key to losing all my baby weight! I've been making up for all these pies with extra runs, but still. That being said, it is the holidays after all. And this year, I am declaring pies as my main attraction...
Another obsession of mine: mason jars. I mean, what doesn't look cute in a mason jar?! Am I right?! Last year around this time, I brought to you my Pumpkin Caramel Pie in a Mason Jar. So this time, I'm going apple. But not just any apple, an apple pecan pie with a cinnamon caramel sauce to knock your socks off. I may or may not have burned my mouth giving it a try. Ok, not a try exactly, it may have been a spoonful. From the pot. Yes, the one it was cooking in. I know, not smart, but the smell took over my brain. At least what's left of it after I had my 3rd child...
The caramel sauce is not the only thing I may have "tried." That dry crumble isn't too shabby either. I may have had a few spoonfuls. I mean, can you resist the combination of pecans, oats, coconut sugar and buttery coconut butter? I dare you to try.
Now, I must warn you. This combination smothered in cinnamon flavored caramel can lead to hoarding. Hoarding of jars filled with warm cinnamony goodness. You could potentially growl at others if they try and take your jars. So I suggest making many of these. Don't say I didn't warn you...
Don't forget to get back to me on how many jars you devoured before realizing you were in the cinnamon caramel trance. Did you share? Did you hide them all as if apples were disappearing from the earth for good? Snap a pic and show me those cute little jars! Now, you can also make this in a baking dish, but cute jars are simply adorable 😉
Speaking of adorable, you know what else I love? Mini versions of big things. If you do too, then you MUST check out my friend Brandi's Apple Hand Pies. I mean, does it get any cuter than little pies?! Plus, you can eat more. Right?
Cinnamon Caramel Apple Pecan Pie
- 4 medium sized apples , peeled if desired and chopped (each apple is about 1 ½ cups chopped)
- 1 ¾ cups oats , gluten free if needed
- 2 ¾ cups raw pecans
- 1 ¾ cups coconut sugar
- 1 ½ cup coconut butter , at room temperature
- ¾ teaspoon sea salt
Cinnamon Caramel Sauce:
- 1 ½ cups coconut sugar
- 1 ½ cups coconut cream (the top layer from about 2 cans full fat coconut milk, stored in refrigerator for 2-3 days or freezer for 2-3 hours)
- 1 tablespoon cinnamon
- 1 ½ teaspoon vanilla extract
- ¾ teaspoon sea salt
- 3 cups coconut cream (the top layer from about 3 cansfull fat coconut milk, stored in refrigerator for 2-3 days or freezer for 2-3 hours)
- ¼ cup coconut sugar
- Preheat oven to 375 (190C)
- Put all dry topping ingredients, except coconut butter, into a food processor and pulse until chopped. Add coconut butter and pulse to combine.
- To make caramel, place all ingredients in a small pot. Whisk over medium heat until you get a rolling boil. Turn heat to medium low, then continue to whisk until slightly thickened, about 5 minutes. You do not want this too thick.
- Layer each jar as follows (these measurements are for the 16 ounce pint jars. Cut in half if using 8 ounce jelly jars. If using a 9 x 12 pan multiply each amount by 6 and layer in this order):
- • ⅓ cup dry topping• ½ cup chopped apples• 2 tablespoons cinnamon caramel• ⅓ cup dry topping• ½ cup chopped apples• ⅓ cup dry topping• 2 tablespoons cinnamon caramel*note, if your caramel has gotten too thick, you can also add a splash of dairy free milk on top of the caramel layer to thin it out as it bakes
- Bake jars/pan in 375F (190C) oven for 40 minutes. Make sure you use the water bath method if you aren't using jars that can withstand dry oven heat. All you do is place mason jars in a tall-sided roasting pan or baking dish and fill pan or dish with hot water. Then bake.
- While baking, remove can of coconut milk from refrigerator or freezer. Open and gently take off the top creamy layer leaving the watery liquid behind (you can save it for another use or throw away).
- Put the cream and sugar into a bowl and beat with hand or stand mixer until thick, light and whipped. I used my stand mixer and beat it for at least 5-7 minutes. If your cream is very cold, the outcome will be best.
- Once jars are ready, allow to cool and serve with whipped topping on top.
- To make these into smaller servings use twelve 8 ounce jelly jars. When layering, cut amount in each step by half.
- This can also be made in a 9 x 12 baking dish. The presentation won’t be as fun, but the taste will still be amazing!
- For the whipped topping, I got the best consistency when the can was very very cold. It will still work if not as cold, but it won’t get as fluffy and light.
- You may end up with a little extra of each layer, so feel free to “taste,” aka shove into your mouth by the spoonful, as you are putting these together.
- Tips to prep ahead: Make each layer in advance and store in the refrigerator. Take out the morning you are putting it together to allow them to return to room temperature before assembling.
- Baby/toddler food idea: Bake one pie jar with a mixture of apples, and dry topping minus the sugar and salt. Add a splash of dairy free milk into the jar to aid in baking the apples to a soft texture. Once done, allow to cool and puree for younger baby or feed as is to older baby.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition and metric information should be considered an estimate.
This sounds pretty yummy ... except for the cinnamon caramel sauce! I love cinnamon caramel flavour just as much as the next, but I'm not crazy about the flavour of coconut! Does the coconut cream in the sauce give it a strong coconut flavour? Regardless, I think I will still make this as a layered apple crumble 'cause I love the idea of making and baking in mason jars! Very fun!
Hi Julia! You sound like my hubby, coconut HATER. LOL. The caramel does not have a coconut taste because the sugar really takes over in flavor as it heats and caramelizes. I use coconut cream because it is the creamiest non dairy alternative out there and real caramel needs that high fat creamy flavor. I highly suggest making it because this pie is seriously so good. My husband LOVES it and he hates coconut. I have it on my list for this week!! Just remember though that when you bake in mason jars, you should put them in a water bath, I have the instructions on how to do this in the directions so read careful so your jars don't break!
Hello Sophia- I just came across this recipe thru the homemade chocolate espresso, looking for the coconut whip cream. This looks incredible. If I were to use the 9 x 13 pan would I still cook it 40 minutes?
Hi Ann!! Oh you will love this one!! It is hands down one of my favorite recipes. So, I would start checking at 30 minutes. It will probably take a little longer than the jars because it's a bigger pan, but better to be on the safe side. The apples just need to be cooked, so you can test a pieces as you check. Hope you enjoy!!!
This was AMAZING!!!!! Oh my gosh this was so worth making. Next time I'll make this in smaller jars as it was super rich, but this was seriously heaven. HEAVEN! There's nothing negative to say about this dessert or any constructive criticism to be said as it was perfect. Thank you so much for showing allowing me to show non-vegans that vegan desserts can be to-die-for!!!!
Oh wow Trish, I'm SO happy you loved it!!! It's definitely rich but crazy how it isn't made with all that butter and refined sugar! It makes me so thrilled to hear you made this for your friends to show how great vegan desserts can be. Your comment made my night!
WOW! I made this last night and what an amazing dessert this was. My non-vegan husband made "mmm" noises with every bite and kept telling me I had outdone myself lol. He even took a photo of it and tweeted about having gone to heaven. This was probably ... no, it definitely was, the best dessert I've ever had in my life. Thanks so much!!
Holy moly thanks Trish!! This comment totally made my day!! I'm so so happy you liked it and it was such a hit with you all! Thank you for being here and giving my recipes a try! I hope you had an amazing holiday!
Is there any sub I could use for coconut butter? would almond butter or ghee work for this?
Hi Sarah! The coconut butter helps give the topping that buttery crust like flavor and gives it a bit of moisture to get it to bake well. I have never used ghee so not sure about that but you could try the almond butter. However you will get more of an almond taste to it. You could also try actual coconut oil if you use that, just use a bit less. I try not to use much oil so that's why I mostly use the whole food based coconut butter. Let me know what works for you instead! I'd love to hear!
Thanks! I tried coconut oil (about a cup)-- the taste still came out amazing! Overall, though, I'd say next time I'll look for coconut butter when I have more time to search/order/buy because the oil became a bit soupy and then hardened quite solid when refrigerated. We did the 9x12 pan option as it was a pot-luck event-- as long as I kept it warm, it was a hit!
Hi Sarah! So glad the flavor turned out great! Yeah, I can see that happening with the oil. Coconut butter is SO easy to make. Just buy some unsweetened shredded coconut (I get the Bobs Red Mill kind and they sell it on Amazon for a great price), put it in your food processor or if you have a vitamix put two packets in. And blend! If you use a processor it will take a while. But keep going and eventually it will turn into a smooth melty butter! If you are using a vitamix (make sure to use two packets so there's enough to move around), it will be faster. I use the tamper tool to push it down and move it around as it blends. So much cheaper than buying it!
Kathryn @ FoodieGirlChicago
I love desserts in a jar!! This one looks absolutely delicious!
Me too! Much easier to keep to yourself, LOL. Thanks so much!
Kyra @ Vie De La Vegan
Oh my gosh! I would totally hoard ALL of the jars and growl at anyone who tries to take them. These are definitely too good to share 😀
Lol Kyra! I can tell you and I would get along great 🙂
Levan @ Crazy Vegan Kitchen
I actually LOVE pecan pie! Seriously., there's a petrol station across the road from where I live which sells it and I eat it almost every 2-3 days! LOVE IT! Thanks for the recipe!
Thank you! I love pecans too!
This looks amazing! I tend to use a lot of mason jars too, they make everything look adorable! I tried making whipped coconut cream once and it didn't work out, but maybe if I put it in the freezer, or try a different brand, it will work. I definitely will be trying this! 🙂
Thank you Danya! Glad to hear I'm not the only jar obsessed person. LOL Have your tried using the Thai Kitchen brand coconut milk? That's my favorite brand and it whips up great coco whip!
Vanessa @ VeganFamilyRecipes.com
Well, it's totally understandable that you are obsessed with pecans...they are F'in amazing! By that I mean fantastically amazing! Such a wonderful idea to put these yummy pecan pie in a mason jar. Looks delicious!
Thanks Vanessa! Yes, pecan obsessed!! And mason jar obsessed. LOL
The Food Hunter
I can't wait to try these for guests!
Thanks so much! Such a great dessert for guests!
You have all my favorite pie flavors going on in this portable dessert! It's a winner! 🙂
Annie @ Annie's Noms
I am a life long lover of caramel apple; these pies look so cute and delicious!
Thanks so much Annie! I love caramel apples too!