Ciruela ‘Pops’
like tiny fruit pies that pop in your mouth
Yield: 10 pieces
Materials
- 3 cups blanched almond flour
- 1/4 cup coconut oil
- 1 large egg
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1 pinch salt
- 10 small ciruellas
Instructions
- Preheat oven to 190*C.
- Mix all ingredients in a medium size bowl, by hand, until formed into a dough; like the consistency of pie crust.
- Take a small piece of dough and roll into a ball with your hands. Slightly flatten it, pressing with your fingers, until it reaches the desierd thickness (see note).
- Place a ciruella in the center of the disc of dough and wrap it around the ciruella until it's completely covered, and then roll in between hour hands to even it all out and make sure there are no seems.
- Place each coated ciruella on a parchment lined baking sheet and bake for approximately 30 minutes; until you see the juice from the ciruellas start to ooze out of the crust.
- Remove from the oven and serve immediately. I believe served warm is best!
Notes
How much this will yield is dependent on the size of the ciruellas that you have. Mine were very small so I got 10 from it. But if you’re using a larger size, there will be less ciruellas that will get covered. In addition, you can make the thickness more or less depending on what your preference is. If you go thicker, you will have less total. If you go thinner, you will get more.
These are great served immediately and paired with ice cream.
Don’t worry if the “discs” of dough are not perfect. You can mold them to each ciruella as you go and pressing the dough to close any seams that open while you’re covering them.
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