The famous raw vegan apple pie

November 18, 2015
raw vegan apple pie

Here’s a really nice recipe for you guys and especially for my girlfriends who organised for me the best baby shower ever! I know I promised to post this recipe ages ago…but, pregnant women can get veeeery lazy sometimes! (you’ll soon see what I mean, girls:))

Anyway, a bit a couple of weeks (hmmm….maybe months?) later, here’s the recipe of this very delicious cake, beloved during any season.

For the filling, you’ll need:

  • 4 apples (normal sized, any type)
  • 200 g mixed dates and raisins (I used 100 g of each) soaked for 15 or more minutes
  • 1 teaspoon of cinnamon
  • 1 vanilla stick
  • 2 spoons of maple syrup
  • 2-4 spoons of water
  • a pinch of salt

For the base, you’ll need:

  • 200 g mixed nuts (pecans, walnuts, hazelnuts, almonds, etc.)
  • 200 g mixed dates and raisins (yes…again!) , soaked for 15 or more min
  • 75 g flax seeds

How to:

Let’s start with the delicious, finger licking filling. Cut the apples into big chunks and throw out the middle part with seeds and all. The first times I prepared it, I peeled the apples… but once I forgot and afterwards noticed that the peel didn’t make any difference, and even added some nice colour to the filling. Put the apple chunks into the food processor and process them for a few seconds (5-10 seconds), until broken down into small pieces. Don’t over process them, because you don’t want them to turn into an apple mousse.

Pour the processed apples into a big bowl, where you will later mix them with the rest of the filling ingredients.

Without cleaning the processor, blend now the 200 grams dates and raisins, together with the inside of the vanilla stick and the rest of the filling ingredients, until you get a caramel looking and tasting mixture. Pour this mix in the apple bowl and blend in.

Now it’s time for the base. Clean the food processor and dry it. You’ll start by processing the nuts together with the flax seeds and this has to result into a dry mixture resembling flour. In the end add the dates and raisins and process until you get a sticky mix.

Take a round pie baking tray and line it with parchment. Put the base mixture in the tray, spread it well and press it evenly all around. Then pour the filling and spread it nicely all over the base.

Refrigerate for about an hour before serving. Stays fresh for about 5 days if refrigerated. (but believe me, you won’t be able to keep away from it once you know it’s there!)

Enjoy (and sorry for the delay again, girls!)



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