Here’s a raw twist to a traditional holiday pie, the apple
pie. For this recipe I chose Fuji
apples, for their sweet juicy flavor. But you can use any variety of apples you
prefer when making an apple pie. The variety of apple will determine how tart
or sweet the pie is. Enjoy! Here’s the recipe:
Crust.
Ingredients:
1 cup crushed raw pecans
1 cup crushed raw walnuts
2 T coconut butter (lightly melted)
1 T raw agave nectar
1/2 tsp Himalayan salt
Preparation:
Combine all ingredients in a food processor. Mix until
crumbly and sticky. Place in a 9″
pie pan and spread and press evenly to cover entire pan. Dehydrate for 3 to 4
hours at 115 F degrees.
Filling.
Ingredients:
1 lb. pitted Medjool dates
1 T organic vanilla extract (non-alcoholic)
1/4 cup water
1/4 cup raw agave nectar
1/4 cup lucuma powder
1/2 T ground cinnamon
1/2 tsp allspice/cloves
1/4 cup coconut oil
1/2 tsp Himalayan salt
1 cup raisins or mixed dried berries or currants
1 lb. Fuji or
other similar flavored apples
Preparation:
Cover dates with purified water. Soak in the refrigerator
overnight or for at least 6 to 8 hours. Do not discard water. Place all, except
the last three ingredients, and the apples, in a high-speed blender. Blend on
high until smooth and thick. Add the salt and coconut oil while continuing to
blend. Continue blending till smooth. Pour into a bowl and add the dried fruit.
Mix well. Set aside.
Pie assembly:
