I’ve been trying to eat a little more clean since January 2, 2014. Eating vegan IS clean you’re thinking. But I wanted to go a bit further and eliminate un-natural sugars, alcohol (just for a bit), and wheat. So far so good, but this raw apple crumble has really saved my cravings. It’s so healthy you could eat it for breakfast!
** In this recipe I used a very amazing raw product called Jem Specialty Nut Butter. I highly recommend using it and eating it all the time. But incase you can’t get it or don’t want to order it online, there’s a modification that will work just fine!
4 apples, peeled & thinly sliced
1/2 lemon, juice only
6 pitted dates
1/4 C water
2 tsp melted coconut oil
1 tbsp ground cinnamon
** 3 tbsp of Jem raw cinnamon red maca almond butter (optional)
Or substitute 1 1/2 tsp red maca powder + 3 tbsp raw almond butter
Peel and slice apples and toss in lemon juice. In a blender (I use a Vita-Mix) or food processor combine the remaining filling ingredients. Pour over apples and toss to coat evenly. Evenly layer them on the bottom of an 8 inch baking dish or circular cake pan, or you can assemble these as individual desserts in bowls.
1 C raw walnuts
4 pitted dates
2 tbsp coconut butter, softened
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp sea salt
Soften the coconut butter in a small sauce pan on the stove so its pliable, but it doesn’t have to be completely melted. Combine the remaining crumble ingredients with the coconut butter in a food processor. You should have a soft crumble. With your hands, crumble and spread the topping evenly over the apples.
cashew cream topping (optional)
1/2 C raw cashews
1/4 C water
1/2 tsp raw vanilla extract or vanilla bean
1/2 tsp raw agave
I always have cashew cream on hand, which is just blended cashews and water. You can add sweet or savoury additions to make whatever sauce or topping you like. This is a nice addition to the apple crumble though. Blend all these ingredients together and you can store it in the fridge if you make it ahead of time.