“It’s no secret that I love sweets…but sweets don’t exactly love me.

So when I can find something sweet that doesn’t include any added sugars I’m over the top thrilled.

This one is so simple to make and really easy to adapt.  If you can’t use walnuts, use whatever nuts you’d like.

I know this statement will be blasphemous to those who are dedicated raw-foodist but here goes…my body doesn’t do well with cold, raw foods so I dish myself out some of the pie & heat it up in the toaster oven for a bit.  Then I top it with the Cashew Cream…holy moly…so delicious!

Either way–raw or heated up–you will love this “pie” (I say “pie” because as soon as you try to cut into it and serve it ends up being more of a crumble.) It’s gluten-free, dairy-free, vegan, & refined sugar-free–but definitely not taste free!

Let me know in the comments below how much you love this and feel free to share it with your friends!

Raw Apple “Pie” IMG_5970

[makes 1 8-inch pie]

Crust:
3/4 pound soft, dried dates, pitted and chopped using food processor
2 cups ground walnuts (using a food processor)

Mix ingredients together, place in a pie tin and store in refrigerator over night

Pie Filling:
2 Chopped Apples
Lemon Juice of 2 lemons
Cinnamon to taste
3/4 cup raisins

Place pie filling ingredients in a container overnight; in the morning, place the pie filling in the crust and enjoy.

Variation: mix with rice or almond milk and eat like a crust; or heat up the filling before placing in the crust.

Cashew Cream:IMG_5972

1 cup soaked raw cashews (soak at least 20 minutes – up to an hour)
1 cup unsweetened non-dairy milk
1 teaspoon vanilla extract
1 inch ginger

Combine cashews, “milk”, vanilla and ginger in a high-speed blender and blend until smooth.  Place in fridge to chill.