Raw Food Magazine – Raw Apple Pie Pasta

Raw Apple Pie Pasta

Votes: 2
Rating: 5
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Votes: 2
Rating: 5
You:
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Raw Apple Pie Pasta
Serves
Serves
2
2
Level
Level
Easy
Easy
Ingredients
Ingreds.
4
4
Total
Total
5hr
5hr
Votes: 2
Rating: 5
You:
Rate this recipe!
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Raw Apple Pie Pasta
Serves
Serves
2
2
Level
Level
Easy
Easy
Ingredients
Ingreds.
4
4
Total
Total
5hr
5hr
A raw kitchen would not be complete without a nifty spiralizer! I use mine all the time but usually just to create raw “pastas” from non-sweet fruits like zucchini and cucumber. I recently discovered that I could also use it to create delicious ribbons from sweet fruits, like apples. Since simplicity is always my goal, I’m so excited to share this super sweet, super, delicious, and super easy apple pie pasta that uses only four simple ingredients.
A raw kitchen would not be complete without a nifty spiralizer! I use mine all the time but usually just to create raw “pastas” from non-sweet fruits like zucchini and cucumber. I recently discovered that I could also use it to create delicious ribbons from sweet fruits, like apples. Since simplicity is always my goal, I’m so excited to share this super sweet, super, delicious, and super easy apple pie pasta that uses only four simple ingredients.
Ingredients
  • 3 apples (large, use only 1 whole apple if you are not making your own juice with a juicer. You will need approximately 1.5 cups of fresh apple juice.)
  • 1 cup dates (medjool, pitted)
  • 1/2 tsp cinnamon
  • 1 Tbsp raw walnuts (soak in water for at least 4 hours, then rinse well)
Servings:
Units:
Directions
Prep
20 min
Total
5 hr
  1. Send 2 apples through a juicer. Place 3/4 cup of dates in the juice and let soak for at least one hour.
  2. For the crumble, place walnuts, remaining 1/4 cup dates, and 1/4 TSP cinnamon into a small food processor or blender and pulse until the mixture forms a chopped crumble. Do not over process or blend, as the mixture will turn to a paste.
  3. Peel the remaining apple, do not core. Secure one end of the apple (the bottom of the core) into the crank of the spiralizer and the other end into the straight blade. If you do not have a spiralizer, you can core the apple and use a knife to make very thin slices. Discard any seeds and layer the slices on top of one another in a shallow bowl.
  4. Pour the date and apple mixture into a high-speed blender and blend on high for about 30-40 seconds. The heat from the blender actually warms the sauce, yum! pour this mixture over your apple stack.
  5. Top it all off with your date/walnut crumble. Sprinkle the remaining 1/4 TSP cinnamon over top. Garnish with extra apple slices or mint leaves.
  6. Got some extra time? Mix the pasta, sauce, and crumble together and let it sit in the fridge for 4-5 hours. The apples soften as they absorb the sauce and become extra sweet!
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

apple pie

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Votes: 2
Rating: 5
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Lauren

Chef: 

I have a passion for creating and sharing ways to help people incorporate more healthy, raw foods into their diet. My philosophy is simple: eat the foods that make you feel and look your absolute best. For me those foods are whole, low-fat, plant-based foods!

 

One Comment

  1. I got to make this for thanksgiving. Thanks for the idea.

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