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4.34 from 3 votes

Hasselback Baked Apples

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal, Vegan
Servings: 4


  • 2 large apples I used Red Delicious
  • 2 tbsp coconut oil melted
  • 1 tbsp cinnamon
  • 1 1/2 tbsp honey*


  • 3 tbsp unsweetened shredded coconut
  • 3/4 tsp cinnamon
  • 1 tbsp honey*
  • 1/4 tsp nutmeg
  • 3 tbsp coconut oil
  • 1 1/2 tbsp almond flour
  • pinch of salt


  • 1 can coconut cream
  • 1 tsp honey*
  • 1/4 tsp cinnamon
  • 1/4 cup toasted pecans chopped


  • Preheat the oven to 200 degrees celsius (390 degrees Fahrenheit)
  • Peel the apples, core and slice in half. Place the apples face down on a cutting board and cut 3/4 of the way through the apple, continue making slices across the rest of the apple. Repeat with the other 3 halves.
  • Combine the melted coconut oil, cinnamon and honey in a bowl. Place the sliced apples face down in a baking dish and liberally brush with the coconut oil, honey and cinnamon mixture. Cover the baking dish with tinfoil and bake in the over for 25-30 minutes or until the apples become tender.Remove from the oven and allow the apples to slightly cool.
  • In a bowl combine the ingredients for the filling. Add 1-2 spoonfuls of the apple juice from the bottom of the pan to thin out the mixture.
  • Using a fork, carefully place a small amount of the coconut mixture into each of the slits. Once the apples have been stuffed, return the baking dish to the oven and bake for 10 more minutes.
  • While the apples are cooking, stir the coconut cream, honey and cinnamon together. Be sure not to over stir as the cream may become more liquid.
  • To serve top each apple with a spoon full of the coconut whip and sprinkle with chopped pecans.


*Honey can be substituted with maple syrup to make this dish vegan