Autumn Harvest

These sweet treats may be completely free of dairy, gluten and refined sugar, but trust us: They’re packed with decadent flavors and all-around deliciousness!
Panachocolate Butterscotchapplecrumble

Butterscotch Apple Crumble

Talk about presentation: Featuring a whole sliced apple layered with two kinds of crumble, vanilla custard and butterscotch sauce, this treat is almost as terrific to look at as it is to eat. Key word: almost!

Makes: 1
Time: 35 minutes preparation, plus marinating and dehydrating time
Equipment: food processor, blender, dehydrator with mesh tray

Marinated Apple


  • 2 Tbs. lemon juice
  • ¾ fl. oz. coconut nectar
  • 1 vanilla bean, split lengthways and seeds scraped n pinch of ground cinnamon
  • 8 fl. oz. filtered water
  • 1 small apple, cut horizontally into 3 thick slices (with core removed, if desired)


  1. Combine the lemon juice, coconut nectar, vanilla seeds, cinnamon and water in a container.
  2. Submerge the apple slices in the liquid. Place a piece of baking paper over the top of the apple and weigh it down with a bowl or plate to ensure the apple slices remain completely submerged.
  3. Place into the dehydrator at 104˚F for approximately 12 hours or until the apple is soft but still holding its shape. Place the container into the fridge to cool.

Apple Caramel


  • 1 small apple, peeled, cored and roughly diced
  • 2½ fl. oz. butterscotch sauce (see opposite page for recipe)


Blitz the apple and butterscotch sauce in food processor until broken up and combined.



  • 2¾ oz. activated buckwheat
  • 4½ oz. nut butter
  • 1¼ oz. coconut chips
  • 4 Tbs. coconut sugar
  • juice of ½ orange
  • pinch of ground cinnamon


Blitz the activated buckwheat in a food processor until slightly broken up. Pour into a bowl and add the nut butter, coconut chips, coconut sugar and orange juice. Massage the ingredients together and allow the mixture to clump. Place the clumps of mixture on a mesh dehydrator tray and dehydrate at 104˚F for approximately 12 hours. Allow to cool and then keep in an airtight container.

Ginger Crumble


  • 3 oz.–1 cup fine desiccated coconut
  • 3 oz. nut flour
  • pinch of Himalayan pink salt
  • grated fresh ginger, to taste
  • zest of 1 lemon
  • 3 fl. oz. coconut nectar


Blitz the coconut and flour together in a food processor until the mixture becomes super-fine. Pour into a bowl and add the salt, ginger and lemon zest. Massage in the coconut nectar and allow the mixture to clump together. Place on a mesh dehydrator tray and dehydrate at 104˚F for approximately 12 hours. Allow to cool, then store in an airtight container until needed.


Butterscotch Sauce

  • 3½ fl. oz. Brazil nut milk
  • 1¾ oz. cacao butter, melted
  • 4¼ oz. coconut sugar
  • 4 tablespoons lacuma powder


Whisk all the ingredients together in a bowl. Store in the fridge until needed, or use straight away.

Vanilla Custard

  • 3½ oz.– 2/3 cup cashews, soaked
  • 2½ fl. oz. coconut cream
  • 2 tsp. rice malt syrup
  • pinch of Himalayan pink salt
  • 1 vanilla bean, split lengthways and seeds scraped


Place all ingredients into a highspeed blender and blend on high until very smooth. Place the mixture in a container until needed.

Coconut Ice Cream

  • 2½ fl. oz. coconut cream
  • 1¾ oz. coconut meat
  • 5 fl. oz. coconut water
  • 2½ fl. oz. rice malt syrup
  • 1¼ fl. oz. coconut oil, melted over a bain-marie


Blend all the ingredients except for the coconut oil in a highspeed blender until extra smooth. Add the melted coconut oil and blend until the oil has been well incorporated and the mixture is very smooth. Pour the mixture into a shallow container and freeze overnight. Scoop the frozen mixture into a food processor, then blitz to break up the ice crystals, making the ice cream smooth. Scoop the ice cream and serve immediately.


Spread some butterscotch sauce on a plate. Place the base of the apple on the plate, then layer with some custard, apple caramel and crumbles. Place the second piece of apple on top and repeat. Finish by placing the remaining apple piece on top. Add a little crumble at one end of the plate and sit a quenelle of ice cream on top.

Recipes and photos reprinted with permission from Pana Chocolate, The Recipes by Pana Barbounis, Hardie Grant Books. No reproduction, copy or transmission of this publication may be made without permission from the publisher.

Categories: Bergen Health & Life, Home & Style Features, Homepage Features