Baked apples stuffed with pecans and cinnamon and topped with a creamy vanilla yogurt sauce.
Preheat oven to 350
Using an apple corer, take out the cores of the apples. Make sure you don't go all the way through the bottom. Aim for 2/3rd of the apple.
Place the cored apples in an 8x8 baking dish. Fill each hole with 1 tsp chopped pecans and 1/4 tsp cinnamon.
Put 1/2 tsp coconut oil on the top of each filled apple. Pour 1/2 cup of water in the bottom of the baking dish and bake for 45-60 minutes.
Combine the yogurt, vanilla extract, Truvia, and apple pie spice, mix well. Add Almond milk 1 tbsp at a time until desired consistency (should be like a sauce that will drizzle)
After apples are finished baking, remove from the oven, plate it, and serve with yogurt sauce drizzled over the top. Add additional chopped pecans and apple pie spice as optional garnish.
This apple corer is a great tool and will make your life easier!
If you don't want to fuss with making your own Vanilla Yogurt Sauce, you can substitute vanilla Greek yogurt. Omit the sweetener and vanilla extract, but keep the apple pie spice