Prepare the cookie cups:

1. Preheat the oven to 350 degrees F.  Spray a silicon muffin pan with cooking spray or line a 12 cup tin muffin pan.  Set it aside
2. In a food processor, combine the almond flour, walnuts, salt, sweetener, baking soda and cinnamon.  Pulse a couple of times or until the walnuts have been broken down into pieces.  Add in the diced cold butter, water and vanilla.  Pulse a few times or until the mixture resembles coarse sand.
3. Divide the mixture evenly between all 12 muffin cavities (about 2 tbsp per muffin).  Press the mixture firmly into the base and up the walls slightly to create a small indent in the center.  Place in the fridge to harden for about 30 minutes (or 15 minutes in the freezer).
4. Place the muffin pan in the preheated oven and bake for about 12 - 15 minutes or until the edges begin to brown.  If the center indent rises, simply use a wine cork or a spoon and press the center down to recreate the indent as soon as you remove the cookie cups from the oven.  Allow the cookie cups to cool completely before removing them from the silicon muffin tray.

Prepare the apple nut filling:

1. In a small saucepan, add the heavy cream, butter and sweetener.  Cook on medium heat until butter has melted.  Add in diced apples and cook, stirring frequently, until apples have softened and sauce begins to caramelize, about 5-8 minutes (Tip - add a pinch of baking soda at the end to darken the colour).
2. Add in diced walnuts and a splash of vanilla and cook for an additional 2-3 minutes.  Taste (careful as it will be very hot) and add additional sweetener and salt if desired.  Allow mixture to cool slightly.

Assemble the cookie cups:

1. Once cookie cups have completely cooled, remove them from the silicon muffin pan.  Add 1 heaping tablespoon of apple nut caramel filling (you should have over 1 cup of the filling total) to each cookie well.
2. Enjoy!