Gluten Free No Bake Apple Pie

Name: Gluten Free No Bake Apple Pie
Prep time: 40 min
Cook time: 40 min
Yield: 5
Cuisine: American
Ingredients: 2 cups pecans; 10 dates ((medjool, pits removed)); 1 Tbsp coconut oil; himalayan salt ((pinch)); cinnamon ((pinch)); nutmeg ((a dash)); 6 apples; 6 dates ((medjool, seeds removed)); 1 lemon ((juiced)); 2 Tbsp almond butter ((optional)); 1 Tbsp honey ((raw, optional)); himalayan salt ((pinch)); cinnamon ((a dash)); cardamom ((light dusting, optional)); 1/4 cup chia seeds

Posted on June 25, 2015 by Laura Plumb in Desserts

Serves

Level

Easy

Ingredients

Ingreds.

Total

40min

Serves

Level

Easy

Ingredients

Ingreds.

Total

40min

You know what they say about apples! This gluten free no bake apple pie isn’t just excellent in the taste department, it offers all kinds of wonderful health benefits!

According to Ayurvedic expert Laura Plumb, lovely apples are good for your blood, skin and eyes. An they’re anti-inflammatory. They’re also great for helping control blood sugar, and appreciably full of fiber. This apple pie may be a dessert, but that doesn’t mean it can’t also be super healthful!

Yes, apples have a special place in our hearts. They’re symbolic of all that is good and worthy! While doctors may be repelled by them, teachers seem to find them irresistible. Just imagine how teachers might feel about this raw apple pie!

You know what they say about apples! This gluten free no bake apple pie isn’t just excellent in the taste department, it offers all kinds of wonderful health benefits!

Ingredients

Pie Crust

2 cups pecans
10 dates (medjool, pits removed)
1 Tbsp coconut oil
himalayan salt (pinch)
cinnamon (pinch)
nutmeg (a dash)

Apple Pie Filling

6 apples
6 dates (medjool, seeds removed)
1 lemon (juiced)
2 Tbsp almond butter (optional)
1 Tbsp honey (raw, optional)
himalayan salt (pinch)
cinnamon (a dash)
cardamom (light dusting, optional)
1/4 cup chia seeds

Servings:

Units:

Directions

Prep

40 min

Total

40 min

To make the crust

In your electric blender, macerate the dates. Add the coconut oil and spices and mix.
Toss in the pecans and pulse lightly three times, just enough to break up and integrate with the dates, but careful not to turn this into pecan butter.
Press the crust into a pie dish (mine is 9.5″). Cover with a plate facing up so the slight bowl of the plate presses into the crust and so that the crust is entirely covered.
Place in your refrigerator if you have a few hours before filling, or into your freezer if you don’t.

To make the filling

Again, start with the dates. Blend on high speed until they are completely mashed. Juice your lemon and set aside 1 tablespoon for later.
Add the lemon juice, almond butter honey and spices to the dates and blend well.
Slice your apples and add. Blend until the mixture starts resembling a very chunky apple sauce. Add the chia seeds. Pulse a few times to blend thoroughly.
Pour this mixture onto the pie crust. Spread evenly. Cover (I turn the plate that was sitting on the crust over and use to cover) and place in your fridge. Allow to set at least four hours.