Eating apples raw is delicious so you can only imagine how amazing this deep dish apple torte tastes! Made with sliced gala apples, sticky dates, oats, shredded coconut, and plenty of cinnamon, this little pie will fill your house with the scents of fall and fill your tummy with happiness. Serve with some coconut whipped cream on the side for added decadence.

Raw Deep Dish Apple Torte With Walnut Crumble [Vegan, Gluten-Free]

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Ingredients

For the Crust:

  • 4 dates, soaked and pitted
  • 1/4 cup raw almonds
  • 1/4 cup gluten-free rolled oats
  • 2 tablespoons shredded coconut
  • 1 tablespoon virgin coconut oil
  • 1/2 teaspoon cinnamon
  • A dash of salt

For the Filling:

  • 2 gala apples, cored
  • 1 ripe banana
  • 2 dates, soaked and pitted
  • 1/3 cup maple syrup
  • 1 tablespoon coconut butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon star anise
  • A dash of salt

For the Walnut Crumble:

  • 1/3 cup raw walnuts
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cinnamon
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Preparation

To Make the Crust:

  1. Process dates, almonds, oats, coconut oil, salt, and cinnamon in the food processor and process until combined, forming a dough.
  2. Add shredded coconut to the food processor at the last few seconds until combined.
  3. Line the bottom of a 4-inch springform pan with parchment paper or saran wrap.
  4. Firmly press dough into the pan forming a deep dish crust covering the entire pan.
  5. Place the springform pan in the freezer to set while making the filling.

To Make the Filling:

  1. Core apples and slice in a food processor using the slice blade or a mandoline and set aside in a bowl.
  2. Place all ingredients except apples into a high-speed blender and blend until smooth.
  3. Toss in a bowl with apples and mix until combined.
  4. Place bowl in refrigerator or freezer to set while making the walnut crumble.

To Make the Walnut Crumble:

  1. Place ingredients in a small food processor and pulse until a crumble forms.
  2. Remove crust and filling from freezer, remove crust from the springform pan and fill with apple filling, piling as high as you can.
  3. Sprinkle with walnut crumble and extra cinnamon.
  4. Serve right away or set in freezer for 1 hour for a more firm torte.
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