Raw Vegan Apple Pie with Cinnamon-Pecan Streusel

If you didn’t think it was possible to make apple pie raw, this recipe for raw vegan apple pie with cinnamon-pecan streusel is about to prove you wrong! Not only is it made without any baking, it also contains no gluten and no animal ingredients, so it’s healthy and delicious.

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Raw Vegan Apple Pie with Cinnamon-Pecan Streusel

Raw Vegan Apple Pie with Cinnamon-Pecan Streusel


Scale

Ingredients

For the Crust

  • 2 cups dried mulberries
  • 1 cup packed medjool dates, pitted
  • ¾ cup raw walnuts
  • 1 vanilla bean, seeds scraped
  • 1 teaspoon ground cinnamon

For the Apple Filling

  • 5 large honey crisp apples, peeled and cored, divided
  • ½ cup packed medjool dates, pitted
  • 1 teaspoon ground cinnamon
  • pinch of nutmeg
  • 2 tablespoons white or black chia seeds

For the Cinnamon-Pecan Streusel

  • ¼ cup raw pecans
  • ¼ cup raw coconut sugar
  • 1 teaspoon virgin coconut oil
  • ½ teaspoon ground cinnamon

Instructions

To Make the Crust

  1. Add the mulberries, dates, walnuts, vanilla bean seeds, and cinnamon to a food processor. Pulse the mixture a few times and then process until you have a crumbly, sticky mixture (about 1-2 minutes).
  2. Line the bottom of a 10″ round tart pan with parchment paper and grease the sides with coconut oil.
  3. Pour the crust mixture into the tart pan, and use your hands to press the mixture into the bottom and up the sides to form a crust (tip: if the mixture is sticking to your hands, dampen them with water).
  4. Transfer the tart pan to the freezer for at least 30 minutes to set.

To Make the Apple Filling

  1. After you’ve peeled and cored the apples, roughly chop two of them. Add them to a food processor along with the medjool dates, cinnamon, and pinch of nutmeg. Pulse the mixture a few times and then process for 3-4 minutes or until a smooth apple-sauce-like texture is reached. You’ll need to stop frequently to scrape the mixture down the sides of your food processor.
  2. Pour the mixture into a large bowl and stir in the chia seeds.
  3. Dice your other three peeled and cored apples into small cubes, and add the cubes to the bowl with the apple-date mixture. Toss to coat.

To Make the Cinnamon-Pecan Streusel

  1. Add the pecans, coconut sugar, coconut oil, and cinnamon to a food processor. Pulse 20-25 times or until you have a coarse crumble.

To Assemble the Pie

  1. Remove your crust from the freezer. Pour in the apple mixture, and use a spatula to spread it evenly into the crust. Sprinkle the cinnamon-pecan streusel over the apple layer and return the pie to the freezer for one hour to set.
  2. Remove from freezer, slice, and serve.
  3. Store leftovers in your refrigerator.

Notes

Find more of Ashley’s recipes on her blog, Blissful Basil.

For more raw vegan dessert ideas, click here.

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