Apple Empanadas Recipe | The Vegan Zombie

caramel sauce

🥗Healthier: homemade caramel

💰Cheaper: butterscotch sauce

Homemade caramel can be lower in sugar and cost-effective.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought pie crust

Whole wheat dough is healthier while pie crust is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while granulated sugar is often cheaper.

Peel and quarter the apples, then cut them into eighths.

Toss the apple pieces in a bowl with 4 cups of water and the juice of 1 lemon to prevent browning.

Heat 2 tablespoons of refined coconut oil in a pan over medium-high heat.

Add the apple pieces to the hot pan.

Sprinkle in 2 tablespoons of coconut palm sugar, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a pinch of salt; toss to combine.

Cook the apples for about 10-15 minutes until they are soft and caramelized.

In a separate bowl, prepare the maple cashew cream by blending 1/2 cup of cashews, 1 tablespoon of maple syrup, and enough water to reach a pourable consistency.

Brush the inside of each burrito shell with a mixture of 2 teaspoons of maple syrup, 1 teaspoon of coconut palm sugar or brown sugar, and 1/4 teaspoon of cinnamon.

Fill the burrito shells with the apple mixture, rolling them up tightly.

Place the rolled empanadas on a baking sheet and brush the tops with the maple syrup mixture.

Preheat the oven to 350°F (175°C) and bake the empanadas for 10-12 minutes until golden brown.

Remove from the oven and let cool slightly before slicing and serving with the cashew cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens