Lightly oil a medium size baking dish.
Slice a thin piece off the bottom of each apple so that they sit evenly. In a small bowl, combine together 1 tablespoon of the butter, 1 teaspoon of the monkfruit sweetener and cinnamon. Fill each apple with a spoonful of this mixture.
Make the dough: In a food processor, combine ¾ cup of the almond flour, coconut flour, arrowroot powder, sea salt, baking powder and 1 teaspoon of the monkfruit sweetener. Process to blend. Add ½ cup of cold, cubed butter. Add the almond milk. Add the remaining ¾ cup almond flour. Blend again. Turn the dough onto a piece of parchment paper dusted with arrowroot powder. Shape the dough into a flat disk. Cut into 3 equal size pieces and reform the pieces into a round flat disk. Wrap each disk of dough with parchment paper or plastic wrap. Chill in the refrigerator for 30 minutes.
Make the sauce: In a small saucepan, place the water. Use less water for a sweeter, more concentrated sauce. Or use 2 cups if you like more sauce with your dumplings. In a small bowl, stir together the arrowroot and the tablespoon of cold water. To the saucepan, add the monk fruit sweetener, butter, molasses, diluted arrowroot, cinnamon and sea salt. Simmer over medium low heat for 30 minutes. If you like your sauce sweeter, feel free to add more sweetener.
Preheat the oven to 350 degrees F. Remove chilled dough from the refrigerator. Place one disk of dough between two sheets of parchment paper. Roll into a 6-inch circle. Place one of the prepared apples in the center of the dough. Use the parchment paper to wrap the dough up around the sides of the apple, covering it with the circle of dough. Repeat with remaining dough and apples. Place the apples in the prepared baking dish. Bake for 30 minutes.
Spoon the sauce over the apples to fill the baking dish. Sprinkle with a little extra monkfruit sweetener. Bake for another 20 minutes. Serve warm, drizzled with the sauce.
Enjoy!
