Raw Apple Pie, Vegan for a Week

by Tina

The best thing about this raw high fruit low fat diet is that you actualy can eat your sweets ….. for dessert or breakfast or whenever you want them! It truely feels like a feast every day, no counting of calories, eating until full and satisfied. Plenty of sweet ripe fruits will give you enough energy, add in the greens for extra minerals and you’re set. A little bit of heathy fat for balance. High fruit only works with low fat. There is no way around that. So today it is time for Apple Pie! So easy to make and just delicious. It gets even better the next day.

Ingredients for 5 servings,

the crust is made of

12 medjool dates, pitted and chopped
1 cup dried mulberries
1/2 tsp. cinnamon

caramel sauce,

2 regular sized apples like honeycrisp, cored and chopped
1 ripe persimmon, works a little as a thickening agent when cooled
12 medjool dates, pitted and chopped
1 tbsp. lucuma or mesquit powder, optional, gives a great caramel-like taste, you can also add some vanilla powder
1/2 tsp. cinnamon

plus,

1 pound of apples, I used delcorf, honeycrisp is also delicious, cored and sliced in thin rounds

Add the ingredients for the crust in a foodprocessor and pulse until it forms a ball. I actualy did this without a foodprocessor, just chopped the dates realy fine, whizzed my mulberries in the blender and kneeded the two together to from a dough. Press in a springform lined with parchmentpaper on the bottom. Set in the fridge.

Blend the ingredients for the caramel sauce until smooth. Start layering the apples with some sauce in between, finish with a layer of caramel. You can sprinkle some chopped pecans or walnuts on top, I left mine all fruity. Set in the fridge to set, the flavours and textures will get even better after a few hours or overnight.