Looking for a way to conclude a vegan dinner party menu around the Holidays? Let's go with a raw dessert like Rhonda's Raw Apple Pie - one of our favorite vegan crowd pleasers.
This recipe is from Rhonda Malkmus' book "Hallelujah Holiday Recipes" on pages 205 and 225.
ALMOND/DATE CRUST (Page 225)
2 cups Raw Almonds (soak overnight and drain)
1 cup Dates (soaked 2 hours and drained)
1 tablespoon Organic Apple Juice
1 teaspoon Vanilla extract
Dash of Cinnamon
In a food processor with the 'S' blade, grind almonds until fine. Then add dates and process till finely ground. Add apple juice, vanilla, and cinnamon through the chute while the machine is running. The crust should appear damp and hold together. Add more juice by the teaspoon if needed for good consistency. Wet hands, place ball in center of pie plate and press till an even crust is formed
APPLE/RAISIN FILLING (Page 205)
5-6 Apples (Golden Delicious or Gala, peeled and cored)
1 cup Raisins (soak 1-hour in just enough water to cover, drain, save soak water)
1/2 cup Dates (pitted, soaked 1-hour and drain)
1 tablespoon Flaxseed (ground fine)
1 Lemon (juice from)
1/2 cup Coconut (dried, ground to a powder)
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Allspice
Place 1/2 of the apples, along with soak water from raisins into a food processor, and process with the 'S' blade to a course consistency. Pour into a bowl and set aside. Place remaining ingredients in processor, and pulse till reduced to a chunky consistency. Add to the first batch of apples and mix well. Place into crust.
PECAN/COCONUT TOPPING (Page 205)
Sprinkle ground coconut and chopped pecans over apple/raisin filling and place whole pecans around edge if desired. Chill and ENJOY!
*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.