Vegan Apple Custard Squares
User Reviews
4.9
Vegan Apple Custard Squares
Description
The crust combines nut butter, maple syrup, flour, almond flour, salt, and vanilla into a crumbly base pressed into a baking pan. Thin apple slices are tossed in flour to help them set and placed evenly on the crust. The custard mixture of non-dairy yogurt or cashew cream, extracts, sugar, non-dairy milk, flour, and cornstarch is blended smooth and poured over the apples.
A topping of cinnamon and coconut sugar adds warmth and lightly caramelizes during baking. The squares bake for 45 to 55 minutes until set and slightly golden, then cool and chill to firm up before slicing. The result is a dessert combining the creamy custard with tender apple layers and a mildly nutty crust.
This recipe allows using different flours for gluten-free options and suggests soaking cashews to create creamy cashew cream. Stored refrigerated, the squares keep for up to five days and freeze well for about a month, making them convenient to prepare ahead.
Ingredients
Crust:
- 1/3 cup nut butter such as almond butter or cashew butter, smooth
- 1/4 cup maple syrup
- 1 cup flour (I use a mix of 2/3 cup all purpose and 1/3 cup spelt),For Gluten-free: Use 3/4 cup gf blend and 1/4 cup almond flour
- 1 tbsp almond flour , optional
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Apples:
- 1 apple , thinly sliced
- 1 tbsp flour
Custard:
- 1 1/4 cup Non-Dairy yogurt or half yogurt and half cashew cream
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract , adds a nice flavor to the custard
- 3 tbsp sugar or maple
- 2 tbsp non-dairy milk such as almond milk or oat milk
- 1 tbsp flour (rice flour for glutenfree)
- 1.5 tbsp cornstarch
Topping:
- 1 tsp cinnamon
- 1 tbsp coconut sugar
Instructions
- Line a (8 by 8 inch or similar) brownie pan with parchment. Preheat the oven to 350 F (180c).
- Warm the nut butter and maple syrup in a pan or microwave until warmed. Mix well to combine. Add the rest of the ingredients and mix. You will get crumbly mixture. Sprinkle some water in if needed to make it a bit more clumpy (depends on the nut butter moisture content). Transfer to the pan and press evenly to make a crust.
- Toss the apple slices in flour and arrange on the crust. (You can put the apple on top of the custard as well, or have 2 layers, one above the crust and one above the custard.)
- Blend all the custard ingredients until well combined. Taste and adjust sweetness and flavor. Add some lemon zest for a lemony custard. Pour over the apples.
- Mix the cinnamon and sugar and sprinkle on top. Bake for 45 to 55 mins. Let cool for 15 mins, then remove from pan. Chill for an hour before slicing.
- Store: Refrigerate for upto 5 days. Freeze for upto a month.
Notes
- Cashew cream is made by soaking 1 cup cashews in warm water for several hours, then blending with water until smooth; use the required amount in the custard.
- These custard squares store refrigerated for up to 5 days and can be frozen for up to one month.
- Use gluten-free flour blends if needed to make the crust and custard gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 19882 kcal
% Daily Value*
| Calories | 198.82kcal | 10% |
| Carbohydrates | 31.34g | 10% |
| Protein | 4.62g | 9% |
| Fat | 6.31g | 10% |
| Saturated Fat | 0.51g | 3% |
| Sodium | 77.95mg | 3% |
| Potassium | 125.88mg | 3% |
| Fiber | 2.14g | 9% |
| Sugar | 13.47g | 27% |
| Vitamin A | 10.92IU | 0% |
| Vitamin C | 5.09mg | 6% |
| Calcium | 94.65mg | 9% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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