Ingredients:
Substrate:
- 200g cashew nuts
- 150g walnuts
- 50g pitted dates
- pinch of salt
Apple filling:
- 150g dehydrated apples, coarsely chopped
- 480ml fresh apple juice
- 375g fresh apples (3-4 apples)
- 1 tablespoon lemon juice
- 8 pitted dates (soaked)
- 1/2 teaspoon ground cinnamon
- a large pinch of ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- pinch of salt
For sprinkling:
- 90g finely chopped walnuts
- 4 large pitted dates, finely chopped
- 1/2 teaspoon vanilla extract
- a large pinch of ground cinnamon
Procedure:
- Soak the dehydrated apples in apple juice for about 1 hour.
- For the base, place all the ingredients in a food processor and pulse until the ingredients are combined and the mixture is sticky to the touch. Press the mixture into a mold with a diameter of approximately 23cm and place in the refrigerator for about an hour.
- Drain the dehydrated apples (which should now be swollen and soft), and remove the cores from the fresh apples and chop or grate them together with the peel, then pour over the lemon juice.
- Place half of the fresh apples in a blender along with the dates, cinnamon, nutmeg, vanilla extract, maple syrup, and a pinch of salt and blend until smooth. If the mixture is too thick, add a little apple juice that the dehydrated apples were soaked in. Stir the soaked dehydrated apples and the rest of the fresh apples into the mixture and spread over the cooled base.
- For the topping: chop and mix all the ingredients together in a bowl, then spread over the apple slices. Sprinkle the pie lightly with ground cinnamon, cover with foil and refrigerate for an hour to chill. Serve at room temperature.