Raw Apple Pie

Raw Apple Pie
Gluten Free; Raw; Soy Free; Vegan

These little babies are worth the time of preparation for a WOW factor. Depending on how many you make (I made 19 and it took 5 hours) will depend on how long it takes you. With apples as sweet as they are, there is little sweetener needed. For the topping use a (clean) coffee grinder to grind almonds and groats.

8 organic Fuji apples
¾ cup organic brown rice syrup
¼ teaspoon cinnamon
¼ teaspoon cardamom
1/8 teaspoon ground all cloves
2 lemons; juiced and divided

Topping:
1/3 cup groats, ground
2 Tablespoons almonds, ground
1 teaspoon coconut sugar

1. Combine the juice of 1 ½ lemons with water in a large bowl. Set aside.

2. Using an apple corer core the apple (about half way-careful not to damage the bottom of the apple). Slice off the top of the apple and using a melon baller, scoop out the inside of the apple (again, be careful not to damage the apple shell). Soak the apple shells in the lemon water to keep from turning brown.

3. Coarsely chop apple inside. In a large bowl, combine the coarsely chopped apple with brown rice syrup and spices and the remaining lemon juice. Remove an apple shell from lemon water and fill with apple filling; repeat until all apple shells are filled.

4. Combine ground groats, ground almonds and coconut sugar. Top apples with ground almond mixture. Serve with your favorite non-dairy ice cream!

Pumpkin Spice Almost-Raw Cheesecake

Pumpkin Spice Almost-Raw Cheesecake
Vegan, Gluten Free, Almost Raw

Getting back from vacation, I was able to finally get to the pumpkins that I thought were going to go bad. Ending up having almost 8 cups of pureed pumpkin, I'll be posting the next few recipes calling for pumpkin. I took this to a potluck on Sunday, and didn't even get a slice since it went SO fast! Adapted from Addicted to Veggies.

Crust:

1 cup Walnuts
1 cup Dates
1 pinch of salt

Filling:

1 cup Cashews (I soaked overnight)
1 cup Macadamia nuts (I soaked overnight)
2 cups fresh/raw pureed Pumpkin Flesh
1/2 cup Coconut Sugar plus 3 heaping Tbsp
1/4 cup Coconut Oil- liquefied
3 Tbsp Lemon Juice
1 tsp Apple Cider Vinegar
1 tsp Vanilla
1 1/2 tsp ground Cinnamon
1 1/2 tsp ground Allspice
1/2 tsp ground Cloves
1/2 tsp Ginger Powder
2 pinches Salt

1. Combine walnuts, dates and a pinch of sea salt in a food processor until finely chopped. Press mixture very compactly into the bottom of a spring-form pan. I used the back of a spoon and my thumb to press the crust down, and it worked perfectly.

2. Take all filling ingredients and blend in food processor until smooth. Just let it go for a few minutes…. the texture should be nice and creamy. (I had to add a little bit of water, so I didn't burn out my food processor motor.)

3. Pour filling on top of crust and spread out until smooth. Cover with foil and freeze overnight. The freezing process will re-harden the coconut oil and set up the cake. After it is frozen you can refrigerate and it will be ready to serve after about one hour. Even though you have to freeze this cake to set it up, it is not a frozen cake… once refrigerated, it takes on an extremely similar texture to a regular old cheesecake.