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Raw Apple Pie

Sometimes, there is nothing better than a slice of pie and this raw vegan apple pie will please all apple pie lovers, vegan or otherwise. Made up of a rich, sticky date crust and filled with a saucy, banana-sweetened apple layer. I mean, what’s not to love? Not to mention that it it tastes like heaven and looks like this…
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Prep Time 7 minutes
Setting Time 1 hour
Total Time 1 hour 7 minutes
Course Dessert
Cuisine American
Servings 8
Calories 231 kcal

Equipment

  • Food processor

Ingredients
  

  • 1 Cup Cashews
  • 1 Cup Dried unsweetened Coconut
  • 1 Cup Dates, pitted
  • 1 Vanilla bean
  • 2 Tsp Ground cinnamon
  • 3 Medium Apples
  • 1/2 Medium Banana
  • 2 Tbsp Lemon juice
  • 1 Pinch Nutmeg

Instructions
 

  • Place all crust ingredients in the food processor. Process until the mixture sticks together and the dates are well processed.
  • Dump crust mixture into your pie crust/glass dish. Press the crust down firmly in your dish with your hands. (Crust is now done.)
  •  Roughly chop two apples, get rid of core/seeds. (Leave one apple alone)
  • Place all filling ingredients (EXCEPT THAT ONE APPLE, LEAVE ONE APPLE ALONE) in the food processor. Process until it's well mixed - a wettish mixture with a few small date chunks or apple peel that might not disappear.
  • Slice the last apple into thin slices or small chunks. Throw these apple slices/chunks into the wet appley mixture. Stir gently.
  • Dump appley-mixture (wet + sliced apples) on top of crust. Smooth out with spoon.
  • Cover and throw in freezer. Ready in an hour!
  • This raw apple pie recipe should always be kept in the freezer. (It'll get soggy if in the fridge.)
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