Apple "crumble" sundaes

To make the miso caramel sauce, blend ingredients until smooth. (Makes 2/3 cup.)

Preheat oven to 170°C. Line an oven tray with baking paper.

Place pecans in a single layer on lined tray. Drizzle ¼ cup (60ml) of the miso caramel sauce over pecans. Toss to coat evenly. Bake for 15 minutes or until pecans are golden and caramelised. Stand to cool. Place cooled pecans between two sheets of baking paper. Using a rolling pin, break into large pieces of crumble.

Place coconut oil and apple in a large heavy-based frying pan over low heat. Add maple syrup, lemon juice, ginger, cinnamon and arrowroot, stirring to combine. Cook, covered, stirring occasionally, for 10 minutes or until apple is soft. Uncover and increase heat to medium. Cook for a further 5 minutes or until apple is dark brown and almost caramelised. Set aside to cool.

Divide apple mixture among sundae glasses. Top each one with 2 tablespoons coconut yoghurt. Drizzle with the remaining miso caramel sauce and sprinkle with pecan crumble. Serve immediately.