I was talking to my parents one day about what desserts they loved as kids, and my dad mentioned stuffed apples with dried fruit and nuts.
They are called Tufahije where I’m from, and the dish has a few different variations. I got him to tell me the main idea behind it and how it’s made, and then I set off to create my version of it.
I think that’s part of the fun, recreating old recipes and making them that little bit healthier and vegan-friendly. This recipe usually is pretty much vegan however they also use whipped cream on the top. You have the option of adding whipped coconut cream if you like. I personally left it off as I wanted to focus on the fruit and nut flavours.
- 1/4 cup coconut sugar
- 4 granny smith apples, peeled and cored (make sure you leave the bottom as it needs to hold the stuffing in)
- 1/4 cup walnuts
- 1/4 cup almonds
- 2 tbs shredded coconut
- 2 medjool dates, pitted
- Place the sugar in a small saucepan adding 1 litre of boiling water. Dissolve over a low heat.
- Add in the apples making sure that they fit in nice and snug. The sugar water should cover the apples. If not, make sure you turn them over half way through the cooking process to cook the other side as well.
- Simmer the apples on low for 10 minutes.
- Preheat oven to 180C (355F).
- Place the stuffing ingredients in a food processor and pulse until a rough but easy to pinch together mixture is formed.
- When the apples have finished cooking, stuff them with the filling.
- Place them in a baking dish and pour half the syrup over the top.
- Put them in the oven and bake for 15-20 minutes. Making sure that the filling doesn't burn on the top of the apple.
- Serve warm with some of the syrup poured over the apple.
- If you fancy something extra, you can also add some whipped coconut cream on the side.