Did you know that The Washington State University reported that tart, Granny Smith apples promote the growth of good bacteria in the colon(1)? Granny Smith surpassed Braeburn, Fuji, Gala, Golden Delicious, McIntosh, and Red Delicious. When we restore our colon's microflora balance, the metabolic processes stabilize and can promote a healthy inflammatory response and satiation. This means a healthy colon helps encourage weight loss and maintenance, reduction in inflammation, and prevention of disease.
For the Crust
- 1 lb. finely chopped medjool dates
- 1 c. mixed walnuts & almond nuts (you can use any nuts and/or seeds you have on hand)
- 1/4 tsp. nutmeg spice
- 1/4 tsp. ginger spice
- 1/4 tsp. cinnamon spice
- One large or two small granny smith apple(s) *If you are not serving the pie right away, be sure to toss your apples in some raw lemon juice to prevent browning.
- 1 cup of cashews (preferably soaked overnight)
- 2 cans of coconut cream (chilled in the fridge overnight)
- 1/2 cup unsweetened shredded coconut
- 1 vanilla bean scraped seeds (optional but gives it a rich vanilla taste)
- 1 tsp. pure vanilla extract
- 1 tbsp. coconut palm sugar (optional, low-glycemic sweetner. This gives the cream a bit more sweetness)
- pinch of pink Himalayan salt
Prep your coconut cream.
- Soak your cashews in a bowl with water overnight or at least 3 hours. Soaking helps to soften the nut for a creamy texture. Also place your coconut cream cans in the refrigerator overnight.
- The next morning when you are ready to make your raw apple pie, drain your cashews and add them to your high-speed blender or food processor. Wait to blend.
- Scrape your vanilla bean pod by taking a thin sharp-edged knife and running the blade gently down the center of the vanilla bean. Use a soft edged butter-knife to scrape out the raw vanilla bean. It smells divine!
- Add your cold, canned coconut cream, shredded coconut, vanilla extract, vanilla bean, and Himalayan pink salt to your high-speed blender or food processor. Blend all of the ingredients until silky smooth (it should be slightly chunky from the shredded coconut).
- Place your coconut cream into a container to refrigerate while you make your crust and filling.
- Rinse and wipe down your blender or food processor to make your crust.
- Slice your granny smith apples thinly with a sharp chefs knife or a mandolin if you have one. If you are not serving the pie right away, be sure to toss your apples in some raw lemon juice to prevent browning.
- Set aside.
- Blend all of your crust ingredients together. If you do not have either, you can always do this by hand by finely chopping your nuts and medjool dates and then folding the mixture together and evenly.
- Get our your favorite pie pan or serving dish. Don't have one? Put down some parchment paper and shape by hand.
- Add your crust to your pie pan and press down evenly to fill out the pie pan. Layer your granny smith apples. Reserve a few slices to decorate on top (optional).
- Scoop your coconut cream and smooth on top of your apples with a spatula. Make as thin or as thick as you'd like.
- Top with apple slices, shredded coconut, cinnamon, or nothing at all!
- Refrigerate for 5 hours or overnight.
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