lundi 16 avril 2018

Vegan raw vanilla apple pie

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    The full season of apples is almost at its end so I wanted to try a new recipe. Some eat them all year long but I don't think they taste really good in summer, also I eat enough apples all the rest of the year to enjoy all the yummy fruit Summer has to offer.


   I'm an apple pie fan, yes, the most simple recipes are often the better ! But this time, I'm taking you to towards raw cuisine. We talk about living food because vitamins and nutrients are not damaged through the process of cooking - because there's no cooking obviously or it doesn't go beyond 40°c (100°f).

   There's no traditional pie crust here but a base made of crushed dates, almonds and cashews but you can also use other dried fruit or nuts according to your tastes and/or food allergies.


   For garnish, well, only raw apple dices mixed with some sort of raw caramel made of dates, water and vanilla only. No sugar in this recipe, except natural sugar from dates and apples. I also added some superfood in the base and "caramel" but it's optional.


   What I liked in this garnish is that it tasted like cooked and caramelized apple but fresh from the raw apple. For the base, it's something way more crumbly and different from pie crust and if you're not that into it, I really suggest you to keep the garnish of this recipe and pour it into a blind baked pie crust.


   And if you want to try another raw pie recipe, you can go for this mango coconut one here (nut free this time).






Vegan raw vanilla apple pie


Prep time : 20 minutes
Resting time : 2 hours
Cooking : none
Serving : a 15 cm/5,85-inch pie



For the base

- 16 soft dates
- 75 g almonds, blanched
- 65 g cashews, not salty or grilled
- 1/2 tsp maca powder
- 1/2 tsp baobab powder


For garnish

- 10 soft dates

- 1 pinch of salt
- 1/2 tsp maca powder
- 1/2 tsp baobab powder
- a few natural vanilla extract drops
- 2 apples (1Pink Lady and 1 Golden)



  • Soak all the dates in a bowl filled with hot water for about 1 hour (don't throw the water then).

For the base :

  • With a food processor, pour the nuts and blend by pulsing for a few seconds until they're reduced into a rough meal.

  • Pour the dates, pitted, maca and baobab and blend for a few seconds, in pulses, until you have a granular preparation.

  • Pour into a springform pan or tartlets pans lined with parchment paper, easier to turn out. Press with a spoon or the bottom of a glass to pack the preparation down and make it go a little up the sides of the pan.

  •  Keep in the fridge for at last 1 hour or even better in the freezer.


For the garnish

  • Still in the food processor or a blender, pour the remaining dates, pitted, about 1/2 soaking water cup to start, salt, maca, baobab and vanilla.

  • Blend for a few seconds until you have an homogeneous creamy texture. If needed, add some more water but you mustn't have something too liquid, it must be able to coat the apple dices then. Once done, keep aside.ss

  • Peel, core and dice the apples. Pour into a mixing bowl and stir in the date "caramel". Pour only half of it first and add more if you want.



Assembling

  • Take the base of the freezer or the fridge and gently turn it out. Fill it with the apple dices and serve

  • You can then keep the pie in the fridge but I suggest you to eat it quickly, in a day or two at most, because the garnish with make the base become wet. 


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