Salted Caramel Apple Roses

Preparation

• 1

  To make the cookie crust: Crumble the Protein Cookie and break into crumbs using a food processor or mixer.

• 2

  Add the cinnamon and coconut oil. Pulse again until the mix sticks together a bit.

• 3

  Divide the crust mix evenly among 4 muffin cups. Press with your fingertips to make sure all surfaces of each muffin cup are covered evenly.

• 4

  Soften the Protein Cream for 30 seconds in the microwave or on a double boiler.

• 5

  Put a small dollop (about 1/2 tsp) on each of the cookie crusts. Set the muffin cups and the rest of the Protein Cream aside.

• 6

  Stand the apples upright and slice in half. Cut out the cores. Now slice along the height of the apple as thinly as you can.

• 7

  Put the apple slices on a plate and sprinkle with lemon juice. Warm for 45 seconds in the microwave. Optional: Simmer for 2-3 minutes in a pot of simmering water to soften.

• 8

  To make the apple roses: lay 10 apple slices next to each other in a row. Overlap the slices one on top of the other. The cut side should be facing down.

• 9

  Starting from the left side, roll the apple slices up to form a small rose. Press into the prepared muffin cups.

• 10

  Bake the apple roses at 180° C for 25 minutes.

• 11

  Set aside to cool briefly. Gently lift each apple rose from its muffin cup. Warm up the remaining Protein Cream to soften it and drizzle over the apple roses.

• 1

  Enjoy!