Fresh off the back of the most recent Great British Bake Off episode, this recipe is dedicated to pastry with a nod to autumnal flavours: apple and spices, of course! Using Hognuts’ INSANE Peanut Brittle nut butter – the perfect partner for this flavour combo – it helps to form the base for a no-bake pastry and a caramel-like filling. An ideal balance of saltiness, sweetness and a subtle kick from the warmth of cinnamon and ginger, I hope you like this healthier, no refined sugar twist on a traditional dessert!



For the pastry –

  • 2 tablespoons coconut oil (I used Lucy Bee)
  • 3 tablespoons date nectar (I used Beloved)
  • 4 tablespoons Hognuts Peanut Brittle nut butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons almond milk
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 2 cups rolled oats

For the filling –

  • 4 tablespoons unsweetened apple sauce
  • 4 tablespoons dates, soaked in hot water for 10 minutes
  • 2 tablespoons Hognuts Peanut Brittle nut butter
  • 2 tablespoons coconut cream
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger

For the topping –

  • 1 small apple, diced
  • A few chopped walnuts
  • Extra date nectar
  • Extra cinnamon


  1. First make the pastry: Gently melt the coconut oil, date nectar and Hognuts nut butter in a pan. Remove from the heat and stir in the vanilla, almond milk and spices. Set aside for 5 minutes. Now stir in the oats and stir well to combine – it should form a dough. Roll it all together in a ball, wrap in clingfilm and chill for 30 minutes. Divide into 6 and press into 6 silicone muffin tins (place these in a metal bun tray so they keep their shape) so you have mini tartlet shells. Freeze for 2 hours.
  2. Meanwhile make the filling: Place the apple sauce, drained dates + 2 tablespoons of the water, nut butter, coconut cream, vanilla and spices in a blender and whizz up until thick and smooth.
  3. Fill each tartlet case with about 1 + ½ teaspoons of the mixture to reach just the top.
  4. Now arrange apple pieces on top and push in a little. Scatter over walnuts then return to the freezer for at least 4 hours.
  5. When you’re ready to serve, remove from the freezer 10 minutes beforehand. Remove from the silicone case and put on a plate. Drizzle with date nectar and sprinkle over cinnamon.


Keep any remaining tartlets in the freezer for up to 2 weeks.

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