Raw Vegan Apple Pie Tarts
(makes four 4-inch tarts or one standard-sized pie)
Crust
2 1/4 cups raw cashews
1/4 cup raw coconut oil
1-2 tbs. warm water
8 medjool dates, stone removed and chopped
1 vanilla bean, scraped or 1 tsp. vanilla extract
1. Place jar of coconut oil in large bowl of hot tap water and let sit until the oil becomes liquid.
Option 1 (for those of you using a food processor):
1. Place cashews, warm water, melted coconut oil, dates and vanilla in a food processor and process until you have a dough-like consistency. You may have to remove mixture and gently mash it with your hands to have a smooth consistency.
2. Fill your tart pans with the dough-like mixture, forming a crust. Save 1/2 cup of the crust for the crumble that will top your tarts.
3. Place tart pans with crust (and the leftover mixture for the crumble) in the refrigerator.
Option 2 (for those of you NOT using a food processor):
1. Place cashews in a coffee grinder, a few at a time, to create a cashew flour.
2. On a plate or in a bowl, mash the dates with a fork (I used an avocado masher) until they are a gooey mess. Set aside.
3. Place cashew flour, water and melted coconut oil in a large bowl and mix with a fork until well combined.
4. Add dates and vanilla to cashew flour mixture and mash with a fork until the mixture is smooth. You may also want to use your hands to mash it up well.
5. Fill your tart pans with the dough-like mixture, forming a crust. Save 1/2 cup of the crust for the crumble that will top your tarts.
6. Place tart pans with crust (and the leftover mixture for the crumble) in the refrigerator.
Apple Filling
4 apples (large)
6 medjool dates, stone removed
2 tbs. raw almond butter
1 orange, juiced (about 1/2 cup)
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 or 2 tbs. of water (as needed)
1. Peel, core and chop apples into small pieces. I like mine chopped really small for this tart. You will be using one cup of the chopped apples for the sauce.
2. In a food processor or high speed blender, combine 1 cup (only) of the apples, 6 dates, 2 tbs. almond butter, 1/2 cup orange juice, cinnamon and nutmeg. Add one or two tbs. of water if the mixture is too thick.
3. Once the mixture is combined, place it into a large bowl with the chopped apples and mix with a spoon.
4. Place about 3-4 tbs. of apples into each tart.
5. Crumble your leftover crust and sprinkle onto each tart. Store in fridge for up to 5 days. Enjoy!