Apple Caramel Pie

I had a bunch of red delicious apples that weren't looking so delicious.  My sweet tooth, Dolores, convinced me to try to make a raw apple pie.  *Note*:  this pie is not technically raw as I've used agave and coconut palm crystals as sweeteners.  It's also very rich and sweet; TH and I happily shared one serving.

Quick and Easy Pie Crust 

2 cups pecans

1/2 cup chopped dates 

1/4 cup coconut

pinch of salt

Pulse above ingredients in a food processor until well mixed.  

Lightly grease custard cups (or small tart pans) with coconut oil before pressing in the crust dough.  

Apple Pie Filling 

5 small apples, peeled and sliced into chunks

1 lemon, squeezed

1/2 teaspoon cinnamon

1/3 cup coconut palm crystals, or sweetener of choice

dash of salt

Mix above ingredients together gently in a bowl.  

Coconut Whipped Cream

adapted from this Sunny Raw Kitchen recipe 

(I used macadamia nuts and let the cream harden in the fridge for a while)

Yum Caramel Sauce

5 dates, soaked (place dates in a one cup measuring cup and add water to brim)

1/2 cup raw almond butter

1/4 cup agave

1 tablespoon vanilla

pinch of salt  

1/8 cup melted coconut oil (added after everything else has blended)

Blend all of the above ingredients, including the water the dates soaked in.  I like to store my sauce in a squeeze bottle.  

End result:

Great idea, Dolores!

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