Healthy Mocha Cherry Chocolate Cookies - Gluten Free

I ran out of cookies yesterday so I knew it was time to make MORE!  However, I wanted something different, and I didn't want to go to the store to get any ingredients....so I went pantry shopping! :)  I found some dried cherries and dark chocolate chips which got my mind thinking mocha cherry chocolate cookies!  I've never made this flavor before so I was going on complete inspiration.  However, inspiration in this case turned out to be divine!  These are healthy and heavenly!  How does it get any better than that? I started by using my favorite bean and oats "base" which makes a super healthy and flour free treat....then I added in all the yummy flavors of java, cherry and chocolate!  How could anything go wrong with those flavors mingling together? :)  

 

Ingredients:

1 can organic black beans
1 cup old fashioned gluten free oats or 1 cup gluten free flour
2 eggs or egg substitute
3 tablespoons real butter or coconut oil
1/2 cup unsweetened applesauce
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 tablespoons pure unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
1 teaspoon mocha or instant coffee
Sweetener - 1 cup unsweetened applesauce plus 1 tsp pure white stevia powder or 1 cup sweetener of choice
1 cup semi-sweet chocolate chips
1 cup dried cranberries
1/2 chopped walnuts (optional)


Directions:

Preheat oven 350 degrees.
Place all ingredients except the chocolate chips, dried cranberries and walnuts if using in a food processor and process until very smooth. I ran mine for about two minutes. Fold in chocolate chips, cranberries and walnuts.  Using a rounded tablespoon, drop the cookies onto a lightly greased or parchment-lined baking sheets about 1 inch apart. Bake about 15 minutes or until the cookies are slightly firm and no longer look wet in the center. Rotate pans halfway through. Cool before eating! :) Makes about two dozen cookies.

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Healthy Chocolate Chip Cookies - Gluten Free

I love making desserts using beans! They taste amazing and even allow me to have dessert for dinner if I choose. How's it get any better than that? :0) These cookies are chewy, moist and healthy enough to eat all of them in one setting without guilt or sugar highs! LOL!

Want canned beans without the funky aftertaste? Try Eden Organics beans! They taste so much better than any other brand I have tried and don't leave that weird aftertaste that you can get with canned beans. Even compared to other organic canned bean brands, I still notice a difference. Their cans are BPA free so I wonder if the different can lining is the difference here. Let me know if you have any thoughts here! Also, what's your favorite canned food brand?

Also, check out my Black Bean Banana Brownies....YUMMO!

Ingredients:

2 cans Eden Organic Garbanzo Beans
1 cup Old Fashioned Gluten Free Oats
1 cups organic apple sauce (apples are on the dirty dozen list, use organic here!)
4 tablespoons unsalted organic butter
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract (make your own!)
1 teaspoon baking soda
2 teaspoons aluminum free baking powder
1/2 teaspoons sea salt
Sweetener of your choice - 1 teaspoon pure white stevia powder PLUS 1 additional cup applesauce or 1/2 - 1 cup of the following: raw honey, agave, maple syrup or sucanat
1 cup semi-sweet chocolate chips

Directions:

Preheat oven 350 degrees.
Place all ingredients except the chocolate chips in a food processor and process until very smooth. I ran mine for about two minutes. Add chocolate chips and pulse three or four times until just incorporated. Using a rounded tablespoon, drop the cookies onto a lightly greased or parchment-lined baking sheets about 1 inch apart. Bake about 15 minutes or until the cookies are slightly browned and no longer look wet in the center. Rotate pans halfway through. Cool before eating! :)

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Raw Mango Chocolate Bon Bons - Dairy and Gluten Free

These bon bons are a triple delight with a mango layer, vanilla cashew layer and chocolate layer. They require bon bon molds or ice cube molds to make. However, you can easily make a triple mango "ice cream" cake out of this recipe by using a pie pan or an 8 inch spring form pan. How fun!!!

* If using this recipe for a "cake", you'll want to start with the chocolate layer first, the vanilla layer second and the mango layer last.

Mango Topper

12 oz frozen mango, thawed
1 small banana, really ripe
1 tablespoon coconut oil, melted (optional)
Pinch stevia or honey to taste

Place all ingredients in a food processor, and puree until smooth. Pour into molds filling only 1/3 of the mold. Chill in freezer to set.

Vanilla Filling
2 cups cashews
1/2 cup raw honey
One lemon, juiced
1/2 teaspoon vanilla extract

In a food processor, process cashews until finely ground. Add remaining ingredients until smooth. Once mango layer is set, carefully fill another 1/3 of the mold with the vanilla filling. Place in freezer to set.

Chocolate Crust

1 1/2 cup almonds or almond flour
7 large pitted dates
3 tablespoons cocoa powder
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract

If using whole almonds, grind them in a food processor until finely ground. Add remaining ingredients to almond flour and process into a dough. Add a tiny bit of water if dough is too dry. Once vanilla layer is set, carefully fill the remaining 1/3 of the mold with the chocolate crust layer. Place in freezer to set.

Once chocolate layer is set, remove from freezer. Let stand a few minutes to soften and carefully remove from molds. Serve immediately or place back in freezer until ready to eat. Will keep in freezer for 2-4 weeks.

Black Bean Banana Brownies

I've experimented with many black bean brownie recipes and this is my absolute favorite. It produces moist brownies with dense texture and full rich chocolate flavor. The banana adds an additional twist of sweetness and interest of flavor that's unbelievable. These are so healthy and delicious....you have to try them!

Since these are made with black beans, they are perfect for a snack as the protein really fills you up keeps you going. I've also sweetened them with stevia so you won't get a sugar crash! :)

1 can black beans
1/2 cup old fashioned rolled oats
1 large ripe banana
1/2 cup unsweetened applesauce
1/2 teaspoon pure white stevia powder (or to taste)
2 large eggs
1 tablespoon coconut oil, softened
1 teaspoon vanilla
3 tablespoons unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1 cup walnuts, chopped (optional)
1 cup semi sweet chocolate chips (optional)

Preheat oven 325 degrees. Rinse black beans. Place beans, oats and banana in a food processor. Pulse several times to break mixture down. Add applesauce, stevia, eggs, coconut oil and vanilla to food processor. Pulse several times to mix well. Add cocoa, baking powder, baking soda and sea salt to food processor and mix until batter is completely mixed and broken down. Carefully remove blade from processor and gently fold walnuts and chocolate chips into batter if using. Pour batter into a lightly greased 9x13 pan. Bake at 325 degrees for 25 minutes or until center is firm.

Super Berry Chocolate Bombs

Goji berries, also known as the wolfberry, are one of the most nutritionally rich fruits on the planet. So pairing them with nutrient dense raw cocoa, gives you the ultimate superfood sweet treat! They have a tangy taste that is slightly sweet and sour so they pair really well with cocoa. Give these a try and feel happy and energized all day!

Ingredients:

1/2 cup Goji berries
1 cup raw cashews
1/4 cup raw cocoa
1/2 cup honey
1 tablespoon coconut oil
Pinch cayenne pepper

Directions:

Soak the goji berries in enough water to cover for at least 30 minutes. Drain water. Add to a food processor along with remaining ingredients and process until smooth. Pour into ice cube molds or mini muffin tins. Line molds or tins with oil, parchment paper or plastic wrap for easier removal. Place in freezer until frozen.

Raw Blueberry Tarts

My Grandma always made fruit pies all of which were delicious. However, my favorite was always her blueberry pie. It was so sweet, and the beautiful deep purple color of the blueberries made it beautiful to look at as well. With this inspiration, I wanted to make a healthier blueberry dessert that would preserve the nutrients of the blueberries as they are packed full of disease reducing goodness. And here's my healthy version of the famous blueberry pie!

Ingredients:

Crust:
1 1/2 cup almonds
1 cup dried apricots (if hard, soak for at least one hour)

Filling:
2 cups blueberries, fresh or frozen
1/4 cup water
1 1/2 cups cashews
1/2 cup honey
1/2 teaspoon vanilla extract
Pinch sea salt
1 cup fresh blueberries, for garnish

Directions:

For crust - Place almonds in a food processor and blend until finely ground. Add apricots and blend until mixture forms a smooth dough. Line a cupcake pan with paper liners. Next press about 1/2 tablespoon of dough onto the bottom only of each liner. Set aside.

For filling - Place all ingredients into a food processor except the blueberries for garnish and blend until smooth. Add more water if necessary. Spoon about 1/4 cup filling into each cupcake liner and place in fridge for several hours until firm. Alternatively, place in freezer for a frozen treat until firm. Garnish with blueberries and enjoy. Makes about 18 tarts.

Raw Cinnamon Rolls

I used to love walking over to my Grandma's house for her famous made from scratch cinnamon rolls. She'd always have a fresh hot pan waiting for me and my friends which we'd quickly eat up. I can still smell the cinnamon that would fill her house from these fluffy delights. YUM...my mouth is watering just thinking about it!

In trying to create a healthy version of my Grandma's cinnamon rolls, I thought I'd try a raw version to make them as nutritious as possible. These turned out fantastic! Don't let the steps fool you, these are amazingly easy to make. :)

Ingredients:

Dough
2 cups almond meal
1/2 cup ground flax seed
1/2 tablespoons ground cinnamon
1 cup dates, pitted and chopped
1/4 cup coconut oil, softened
1 teaspoon vanilla
Pinch sea salt

Cinnamon Filling
1/2 cup dates, pitted and chopped
1/2 cup dried plums, chopped
1/4 cup raw cashews
1 tablespoon ground cinnamon
Pinch sea salt

Icing:
1 cup cashews
1/4 cup raw honey
1 teaspoon vanilla
2 tablespoons water

1/4 cup almond meal for garnish, optional


Directions:

Dough - In a food processor, blend dates, coconut oil and vanilla until a paste forms. Add almond meal, flax seed, 1 tablespoon cinnamon, and sea salt. Pulse until a cohesive dough forms. Add a bit of water if necessary. Remove and set aside.

Filling - In a food processor, add dates, plums, 1 tablespoon cinnamon and cashews. Blend until smooth adding a bit of water if necessary. Remove and set aside

Icing - In a food processor, add cashews, honey, vanilla and water. Blend until smooth adding more water if necessary. Remove and set aside.

Method - Place your dough on a large piece of parchment paper or wax paper. Using a rolling pin, roll into a large rectangle shape about 1/8 inch thick. Damp your roller with a bit of water to prevent sticking! Next, spread the cinnamon filling on top of the dough using a flexible spatula. Wet spatula to prevent sticking. Using the paper, roll dough into a log. Place in freezer a few minutes to firm up, then cut into sections of desired thickness. Place on a serving tray and top with icing. Garnish with almond meal if desired. Warm gently in oven or dehydrator if desired.

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Kiwi Sorbet

Kiwi's are an amazing fruit. They are packed with vitamin C and have this amazing bright green color that is very unique. They are also a great meat tenderizer because they contain a protein dissolving enzyme. Because of this enzyme, you won't find them in any dairy based ice creams. Knowing this, but wanting a kiwi flavored ice cream, I came up with a kiwi sorbet instead. It's still creamy without the cream....and oh so yummy!

Ingredients:

10 kiwi
1/2 cup organic raisins
1 teaspoon vanilla
Pinch of stevia or honey to taste

Directions:

Peel and cut the kiwi into small chunks. Next, place in a freezer safe container and freeze for several hours until frozen. Once frozen, take out of the freezer and let soften for 15-20 minutes. Place frozen kiwi, raisins and vanilla in a food processor and blend until smooth and creamy. Add honey or stevia to taste and pulse several times to mix. Serve immediately.

Raw Carrot Cake

This has got to be one of the "World's Healthiest Carrot Cakes"! It's filled with raw whole ingredients and lots of yummy carrots and fresh spices. It's also the easiest carrot cake I've ever made so that's worth mentioning as well!

Ingredients:

1 1/2 cups oat flakes
3/4 cup almonds
3/4 cup dates, pitted and soaked in water
8 medium carrots, peeled and chopped
1/2 cup ground flax seed
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon ground ginger
* Add stevia, maple syrup or honey to taste if additional sweetness is desired

1 cup cashews or macadamia nuts
1/4 cup fresh squeezed orange juice
2 tablespoons raw honey

Shredded carrot or orange peel for garnish (optional)

Directions:

Place oats in a food processor and grind into a flour. Pour flour into a large bowl.

Place almonds into food processor and grind until finely chopped. Place ground almonds in bowl with oat flour.

Drain dates (reserve water for smoothies or drinking) and place in food processor. Pulse several times until finely chopped. Place in bowl with oat flour.

Place carrots in food processor and grind until finely chopped. Place into bowl with oat flour.

Place flax, vanilla, pumpkin pie spice, cinnamon, ginger and additional sweetener if using in bowl with oat flour and mix well with hands. Place firmly into pie pan and chill in fridge for at least 30 minutes to firm.

Meanwhile make the icing by placing the cashews, orange juice and honey in a food processor and blend until very smooth. Pour on top of cake once chilled and enjoy! Garnish with shredded carrot or orange peel.

Neapolitan "Ice Cream" Loaf - Dairy Free

I used to stay a couple of weeks at my Grandma's house every summer. These times were filled with water parks, mini golf and Neapolitan ice cream. I ate so much Neapolitan ice cream one summer that I haven't been able to eat it since. :) However, in memory of my Grandma, I celebrate this new healthy twist on my old time favorite.

Ingredients:

8 bananas
1 teaspoon vanilla extract
1 cup strawberries, fresh or frozen
2 tablespoons raw cocoa or carob
Raw honey or stevia to taste

Directions:

Place 3 bananas and the vanilla in a blender and blend until smooth. Add stevia to taste if desired. Pour into a loaf pan lined with parchment paper and freeze at least one hour or until hardened. Next, place another three bananas and cocoa in a blender and blend until smooth. Add stevia to taste if desired. Pour over vanilla layer and freeze until hardened. Lastly, place the remaining 2 bananas and the strawberries in a blender and blend until smooth. Add stevia to taste if desired. Pour over chocolate layer and freeze until hardened. Let stand for 5-10 minutes to soften a bit then cut into individual serving portions. The parchment paper allows for easy removal. :)

* The traditional layers place the strawberry layer in the middle which is how the direction have you follow. In the picture, I placed the strawberry in the middle instead.

Raw Lemon Drop Balls

As a kid, I loved going over to Grandma's house. She always had the best toys and treats. I vividly recall a beautiful white crystal candy jar that she always had filled with lemon drops and butterscotch. Of course, I had to sneak a couple of each when I was there. :) With these fond memories, here's my adult version of lemon drops...now I need to work on the butterscotch!

Ingredients:
2 teaspoons lemon zest
2 tablespoons lemon juice
1 cup raw cashews
1/2 cup raw sesame seeds
2 tablespoons raw honey
Pinch sea salt
1/2 cup unsweetened coconut, finely shredded

Directions:
Place all ingredients except the coconut in a food processor and blend until a cohesive dough forms, scraping down the sides as needed. Place coconut in a small separate bowl and set aside. Pinch off small sections of dough and roll into 1 inch sized balls using the palms of your hands. Repeat with remaining dough. Toss one ball at a time into the coconut shreds to coat the outside. You may need to wash your hands a couple of times during the process if they become to sticky. Store in the fridge for a couple of weeks or in the freezer for several weeks.

Raw Apricot Macaroons

I went home to visit my Dad recently so I wanted to make him something special. He loves apricots and coconuts so I mixed the two together and came up with a wonderful fruit cookie. Within one day he ate them all so they must have won his approval. I'll definitely be making these again for him soon....

Ingredients:
2 cups dried apricots
3 cups dried unsweetened coconut, finely shredded
Pinch of Sea Salt

Directions:
Soak the apricots for 3-6 hours in enough water to cover the top by 1 inch. Drain and save water for smoothies or drinking. Blend all ingredients in a food processor and blend until a cohesive dough forms, scraping down the sides as needed. Pinch of a small section of the dough and form into a cookie shape. Place on a mesh dehydrator screen or parchment paper and dehydrate for 15-18 hours or until they are soft on the inside but firm on the outside. Store in the fridge for several weeks.

Raw Mayan Brownies

I'm passionate about Mayan hot chocolate so it was a given that I should try to make spicy Mayan brownies. I'm really happy I did too because these came out fabulous and are a great pick me up in the middle of the afternoon. The rich dark chocolate comes through boldly and is followed by a slight heat from the cayenne, chili and ginger making it a great "heat and sweet" mix that will leave you satisfied!

Ingredients:
1/2 virgin coconut oil, softened
1 cup dried cherries sweetened with fruit juice
1/2 cup raw cocoa powder
1/2 cup almond butter
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/4 teaspoon sea salt

Directions:
Place all ingredients in a bowl and mix well with hands leaving bits of whole cherries. Alternatively, place all ingredients in a food processor until a cohesive dough forms. Line an 8 or 9 inch square pan with parchment paper and spread mixture evenly into the pan. Cover and freeze for 1-2 hours until firm. Remove from freezer and let soften for 10-20 minutes and cut into small squares. Store in an air tight container for several weeks in the fridge or several months in the freezer.

Raw Cocoa Sesame Halva "Beauty Balls"

Halva refers to many types of nut butter based sweets served across the Middle East. Here I used sesame which is a popular ingredient in Halva. I also call them beauty balls because regular consumption of sesame with strengthen you hair, skin and nails. So I eat what I love and like what I see in the mirror....bonus!

Ingredients:
1 cup raw sesame seeds
1 tablespoon raw cocoa powder
1/8 teaspoon cinnamon powder
Pinch of sea salt
3/4 cup raw honey (place jar in warm water to soften if needed)
2 tablespoons raw tahini
1 teaspoon vanilla extract

Directions
Blend sesame seeds in a food processor until you have a coarse texture while scraping down the sides as needed. Add cocoa, cinnamon and sea salt to the to the food processor and pulse several times to mix well. Place mixture in bowl and add honey, tahini and vanilla. Mix with hands until a cohesive dough forms. Pinch off dough and roll between hands forming about 1 inch sized balls. These will store in the fridge for a couple of weeks or in the freezer for several months. Makes 20-25 balls.

* Did you know that sesame seeds contain more protein per weight than any other seed or nut???

Raw Maple Oatmeal Cookies

These cookies are a great substitute for regular oatmeal cookies which my husband loves. So it's amazing that he thinks these are better than the real thing! I give the credit to the real maple syrup and cinnamon which give them a deep rich flavor. They are truly fantastic!

Ingredients:
10 Medjool dates, pitted
1 cup cashews
3/4 cup oat groats (steel cut oats), can use "old fashioned oats" for a chewier texture
1/4 cup Maple Syrup
1/4 teaspoon ground cinnamon
Pinch of Sea Salt

Directions:
Place all ingredients in a food processor and blend until a cohesive dough forms. Pinch off a spoonful of dough and form into a cookie shape. Continue with rest of dough. Place in an air tight container and freeze for one or two hours until cookies are firm. Cookies can be stored in freezer for several months.

*These will not freeze when kept in the freezer. Instead they stay nice and chewy.

Raw Pepita Seed Brittle

This is my raw version of Pepita brittle. It's so much easier to make than the cooked version and far healthier too. The hardest part is not eating it before its placed into the dehydrator!

Ingredients:
1 cup raw Pepita's (pumpkin seeds)
1 cup raw hulled sunflower seeds
1/2 cup raw honey
3/4 tsp sea salt

Directions:
Soak seeds for 4-6 hours in purified water. Drain and rinse and let drip dry for a few minutes. Place Pepita's, sunflower seeds and salt in a food processor and pulse several times until slightly grounded but still chunky. Pour mixture into a bowl and mix with honey. If honey it hardened, place jar in a bowl of warm water until softened. Flattened the mixture out in a dehydrator screen and dehydrate for 18-24 hours. Let cool for 30 minutes. Mixture hardens after cooling. Break into pieces after hardened. Brittle will keep for several days in the fridge or several months in the freezer.

Raw Chocolate Fudge

This fudge is so good that I keep some around at all times. I like it best frozen as it takes longer to eat and I can enjoy it more slowly. It also reminds me a little of chocolate ice cream which makes me feel like a kid again.

Ingredients:

2 cups raw cashews

1/4 cup coconut oil

1/4 cup raw unsweetened cocoa powder

1/4 cup honey OR 1/4 cup unsweetened applesauce mixed with 1 tsp stevia powder

Directions:

Place cashews in a food processor until finely ground. Add remaining ingredients until mixture is completely smooth. Spread mixture in an 8 x 8 pan lined with parchment paper. Place in refrigerator or freezer until firm.

*If freezing, it's best to cut it into chunks after about an hour before it's completely frozen.

Raw Vanilla Cake with Blueberry Frosting

This was the first raw cake I ever made, and it turned out great! It looks complicated, but it's actually super easy. You only need a little patience as you have to freeze each layer before moving on to the next one. However, the yumminess of this cake is completely worth the wait and just look at the beautiful product!

Cake:

1 cup walnuts

1 1/2 cups pitted dates, packed

1/2 cut dried apricots or mango, soaked 3-6 hours

2 1/2 tsp sea salt

2 cups almond meal or almond pulp (from making almond milk)

1-3 tbsp ground flax, if needed

1-2 tbsp honey, if needed

Finely grind walnuts in a food processor and set aside. Process the next four ingredients until smooth. Add the walnuts and the almond meal or pulp and continue blending into a smooth dough like texture. If the dough is too dry add a tiny bit of water. If the dough is too moist, add some ground flax seed. Add honey if dough needs some added sweetness. Chill until ready to assemble cake.

Blueberry Frosting

1 1/2 cups fresh blueberries

1 cup cashews or macadamia nuts

1/4 cup honey

1 tbsp lemon juice

1 tbsp coconut oil, softened

Add the cashews to a food processor until finely ground. Next add the remaining ingredients and continue blending until smooth. Chill in fridge.

Vanilla Creme Filling

1 1/2 cups cashews

1/3 cup water

1/2 cup honey

1/2 tsp vanilla extract

2 tbsp coconut butter

Pinch of Sea Salt

Add cashews to a food processor until finely ground. Add remaining ingredients and continue blending until smooth. Chill in fridge.

Assembly

Line a loaf pan with parchment paper so that it's hanging over the sides. This makes for easy removal of the cake. Press 1/3 of cake mixture inot the pan. Spread half of the Vanilla creme on top. Chill in freezer until slightly hardened about one hour.

Next press another 1/3 of cake into the pan. Spread the second half of the vanilla creme on top. Chill again in freezer until slightly hardened.

Spread the last 1/3 cake on top. Chill in freezer until slightly hardened.

Remove cake from loaf pan which should be easy if lined with parchment paper. Frost with blueberry frosting.

Garnish with dried coconut shreds or fresh blueberries if desired. Chill cake in fridge or freezer until firm before serving. Enjoy!

Raw Apricot Almond Cookies

This is my version of milk and cookies. The cookies can be made from the left over almond pulp with saves money and makes double use out of your almond. What you end up with is a chewy morsel bursting with tasty apricots!

Ingredients:

1 cup almond pulp (left over from making almond milk) or 1 cup finely ground almonds

1 cup organic dried apricots (soaked for 1-3 hours)

1 cup organic dried dates (soaked for 1-3 hours)

1 cup organic unsweetened finely shredded coconut

1 teaspoon pumpkin pie spice

Directions:

Drain soaked apricots and dates saving the water for later use. Add all ingredients for a food process with the s-blade until well ground. Use the reserved water for the food processor to run if necessary. Process until a soft dough forms. Form mixture into 1 inch balls then flatten into the shape of a cookie. Dry in a dehydrate at 115 degrees until they are firm but still chewy about 8-12 hours depending upon your dehydrator.

Apple Clafouti

Batter:
1/2 cup brown rice flour
1 teaspoon Stevia
1/4 teaspoon ground cinnamon
Pinch salt
3 eggs plus 1 egg yolk
1 cup whole or almond milk

Apples:
1 teaspoon vanilla extract
2 tablespoons unsalted butter
Pinch salt
1 large Granny Smith apple, diced
1 teaspoon almond liquor
Preheat the oven to 400 degrees F.

Make the batter: Sift the flour, stevia, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3 of the egg mixture to the flour mixture and whisk until smooth, then gradually incorporate the remaining egg mixture. Whisk until well blended. Cover with plastic wrap and refrigerate while you prepare the apples.

Combine vanilla, butter, salt, apples and liquor in a bowl and mix well. Place in a casserole dish and cover with prepared batter. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes.