This pie is DELICIOUS. I have ample evidence of this, thanks to the fact that it was hastily devoured by the crowd at a vegan potluck I cohosted last month. It’s sweet, decadent, cinnamon-y and made with 100 percent good-for-you ingredients. I’m talkin’ about nuts, oats, chai spices, fresh apples and dried fruit. I highly recommend you chow this down with some coconut vanilla ice cream. —EvE
SERVES 8 TO 12
CRUST
1½ cups (165 g) walnuts
1 cup (80 g) oats
½ cup (56 g) ground flaxseed
2 cups (340 g) pitted dates
1 tbsp (14 g) coconut oil
Pinch of Himalayan salt
CARAMEL
1 cup (170 g) pitted dates
Pinch of Himalayan salt
½ tsp vanilla powder
¾ tsp ground cinnamon
¾ tsp ground ginger
½ cup (120 ml) water
2 tbsp (30 ml) lemon juice
Scant ¼ cup (60 ml) maple syrup
Scant ¼ cup (45 g) almond butter
Scant ¼ cup (55 g) coconut oil
6 medium apples (I used a mix of Gala, Ambrosia and Spartan)
FOR THE CRUST
Grind the walnuts, oats and flaxseed into a crumbly flour in a food processor. Add the rest of the crust ingredients and process until it lumps together in a sticky mass; it should be able to hold its shape when pressed between two fingers. Press it into the bottom and sides of a lined tart tin or 9-inch (23-cm) springform pan, and put it in the fridge.
FOR THE CARAMEL
Blend all the ingredients together until smooth; it should be thick like yogurt.
Cut the apples into halves and core them, then slice thinly on a mandoline slicer. The slices should be thin enough to bend without breaking. Drizzle the caramel onto the apple slices in a big bowl and rub the caramel into them until they are all evenly coated. You may have leftover caramel. Let them sit for 30 minutes to soften. Fill your crust with the apples and let it sit in the fridge overnight.
Note: The pie might be a little messy to cut, so the sharper your knife, the better. Alternatively, you could make mini deep-dish tarts! Way less messy.