There are some days when you just feel like devouring an entire pie by yourself. Well, from a nutritional standpoint, that isn’t the best idea. That doesn’t mean you have to deny yourself a sweet treat, though. Consider downsizing that pie to a small tart, and make the pie with raw vegan ingredients. That sugar bomb of an apple pie is now a healthier version that you can enjoy guilt-free.
For this recipe, you can use four small pie tart ramekins, or you can use a muffin pan for super mini apple pies. Whichever option you choose is totally fine!
- Prep Time:25m
- Total Time:25m
- Serves: 8 servings
- Category: Full Body Cleanse Approved, Desserts, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Crust
- 1 c medjool dates, pitted and roughly chopped
- 1/2 c dehydrated coconut
- 1/2 c raw almonds
For the Filling
- 1 c medjool dates, pitted and roughly chopped
- 3/4 c water
- 1/2 tsp. cinnamon
- 1/2 tsp. sea salt
- pinch of nutmeg
- 3 Honeycrisp apples, cored and cubed
- 1/4 c raw walnuts
Instructions
For the Crust
- Add all of the ingredients to a food processor and until you get a dough-like consistency.
- If you are using a muffin tin, grease each muffin cavity with a little coconut oil. If you are using little ramekins, grease them with coconut oil.
- Press the crust mixture into the muffin tin or ramekins. It should be about 1/4-inch thick. Place the crusts in the freezer for an hour so they can harden.
- While the crusts are in the freezer, you can make the filling.
For the Filling
- Add the dates to to a food processor with the water, cinnamon, sea salt, and nutmeg. Blend until you get a smooth, thick syrup. If the mixture is not pourable, add more water and blend.
- Place the apples in large mixing bowl and pour the date puree over them and mix well to combine.
- Remove the pie crusts from the freezer and fill them with apple filling.
- Add the walnuts to a food processor and gently pulse until you get a fine dust.
- Sprinkle that walnut dust on top of the apple pies and enjoy.
