Craving a dessert that’s both comforting and wholesome? Look no further! These Baked Stuffed Apples are a game-changer. We’re swapping out the usual butter and oats for a creamy, nutty tahini and raisin filling that’s surprisingly delicious and incredibly simple to whip up. It’s the perfect cozy treat for a crisp evening, filling your kitchen with the warm aroma of cinnamon and baked fruit. Get ready to fall in love with your new favorite healthy dessert!
Ingredients
• 4 medium apples
• 1/4 cup / 60 mL tahini
• 1/4 cup / 60 mL raisins
• 2 teaspoons / 10 mL lemon juice
• 1/2 teaspoon / 2 mL grated lemon peel
• 2 teaspoons / 10 mL sweetener
• 1/4 teaspoon / 1 mL cinnamon
Instructions
1. Preheat the oven to 300°F / 150°C.
2. Prepare the apples: Using a paring knife, cut a cone shape around the stem of each apple to remove it and create a ‘lid.’ Set the lids aside.
3. Core the apples: With a melon baller or teaspoon, scoop out the core and seeds to create a cavity. Be careful not to pierce through the bottom.
4. Make the filling: In a small bowl, stir together the tahini, raisins, lemon juice, lemon peel, sweetener, and cinnamon until well combined.
5. Stuff the apples: Spoon the tahini mixture into the cavity of each apple, filling them almost to the top.
6. Replace the apple ‘lids’ on top of the filling.
7. Place the stuffed apples on a baking tray or in a small casserole dish.
8. Bake for 15 minutes, or until the apples are tender when pierced with a toothpick.
Nutritional Information
• Per apple: calories: 151, protein: 3 g, fat: 8 g, carbohydrate: 19 g (3 g from sugar), dietary fibre: 2 g, calcium: 33 mg, iron: 1 mg, magnesium: 20 mg, phosphorus: 135 mg, potassium: 199 mg, sodium: 7 mg, zinc: 1 mg, thiamin: 0.3 mg, riboflavin: 0 mg, niacin: 1 mg, vitamin B 6: 0.1 mg, folate: 17 mcg, pantothenic acid: 0 mg, vitamin B 12: 0 mcg, vitamin A: 31 mcg, vitamin C: 4 mg, vitamin E: 0.4 mg, omega-6 fatty acids: 3 g, omega-3 fatty acids: 0.1 g. Percentage of calories from protein 8%, fat 45%, carbohydrate 47%.
Pro Tips
• For a softer, quicker bake, use McIntosh apples. For a firmer apple that holds its shape, opt for Granny Smith or Golden Delicious, but note they may require a longer baking time.
• Adjust the sweetener to your taste. Maple syrup, agave, or date paste are all excellent vegan options that pair beautifully with the other flavors.
• Serve these apples warm with a scoop of your favorite dairy-free vanilla ice cream or a dollop of coconut yogurt for an extra decadent treat.
FAQ
Q: Is this baked apple recipe vegan
A: Yes, this recipe is 100% vegan as written. It uses all plant-based ingredients, including tahini instead of butter and suggests vegan-friendly sweeteners like maple syrup or agave. It’s a naturally dairy-free and egg-free dessert.
Q: What can I use as a substitute for tahini
A: For a sesame-free alternative, sunflower seed butter is an excellent 1:1 substitute. If you don’t have a nut allergy, creamy almond butter or cashew butter also work beautifully and will provide a similar rich, nutty flavor and texture to the filling.
Q: How should I store leftover baked stuffed apples
A: Store any leftover baked apples in an airtight container in the refrigerator for up to 3 days. You can enjoy them cold, or reheat them in the microwave for 30-60 seconds or in a preheated oven at 300°F / 150°C for about 10 minutes until warmed through.
Q: Can I add more protein to this vegetarian dessert
A: Absolutely. To boost the protein, you can add a tablespoon of chopped walnuts, pecans, or hemp seeds to the tahini filling. Serving it with a high-protein plant-based yogurt is another great option.
