By Chef: Heather Pace
Posted: January 30, 2014
Another classic and mouthwatering raw dessert from Heather Pace of Sweetly Raw! If you’re craving the satisfying wholesome nature of apple pie try out this delicious recipe today. The crust is a lovely ivory- toned blend of cashews and coconut and sweet maple syrup. Fresh apples and pears are diced, pureed and combined with a sweet cinnamon date sauce spiked with a splash of fresh citrus and vanilla. A melted coconut butter drizzle finishes things off perfectly. So yummy!
- 1 1/3 cups cashews
- 1 1/3 cups shredded coconut
- 2 1/2 — 3 tablespoons maple syrup
- 2 pinches salt
- 2 tablespoons + 1 teaspoon melted coconut oil
Apple Pear Filling
- 4 large apples, peeled, cored, and quartered
- 2 ripe pears, cored and diced (no need to peel)
- 4-6 medjool dates
- 1 teaspoon cinnamon, or to taste
- Splash of lemon juice
- 1/2 teaspoon pure vanilla extract
- Splash of fresh orange juice and orange zest, optional
- Pinch of sea salt
- 1 tablespoon melted coconut butter
- 2 1/2 teaspoons hot water
- 1 teaspoon melted coconut oil
- 2 drops vanilla stevia
1. Grind the cashews and coconut into flour in a food processor.
2. Add the remaining ingredients. Process to combine.
3. Press the mixture evenly into a deep 8″ tart pan with removable bottom.
4. Chill in the freezer while making filling.
Apple Pear Filling
1. In a food processor puree 2 of the apples, with the dates, cinnamon, lemon, vanilla and salt until as smooth as possible (stop and scrape the sides down a few times). Transfer to a large bowl.
2. Pulse the other 2 apples in the food processor until chopped, NOT pureed. Add to the puree.
3. Add the diced pears. Stir all together. Add a bit more chopped apple or pear if the mixture is too wet.
4. Spread into the tart crust.
1. Stir all ingredients together in a small bowl. Make sure to keep warm or it will cease.
2. Drizzle over the tart.
If the filling is too wet it will make the crust soggy so make sure to add a bit more apple or pear. The crust will seem «wet/oily» but it will firm up when chilled. Make sure to chill it in the freezer to set properly while making the filling. You could even let it sit overnight in the fridge to set before putting the filling in for best results.