This recipe was brought to life when the holiday season started and I was stuck with only a cooktop. For the past 6 months we have been building our tiny house. This means that I have been making it by on a little 2 burner stove. With limitation came inspiration and I set off on a challenge of making an apple pie worthy of holiday feasts, without an oven. When I made this recipe I was thinking of everyone else in my situation with no oven. Then I realized how much quicker and easier this pie is than the traditional. I will still be pulling this recipe out even when I have an oven.
So I don’t know about anyone else but out of no where my boyfriend will ask me to make him a pie. I don’t always have hours to dedicate to cooking a random dessert. That’s why this pie is my secret weapon. It’s ready in just 30 minutes. Plus it’s vegan, fat-free, and doesn’t have any artificial sweeteners in it. Best of all it tastes amazing and will really satisfy your craving for a sweet cinnamon apple pie.
You can feel great about eating this dessert because it is made out of all healthy and natural ingredients like fruits, nuts, and spices. There is no oil, no butter, and nothing processed. Maple syrup adds the sweetness. You can eat this without any guilt. You won’t even need to bring out the stretchy pants because healthy, low fat foods don’t give you the bloated overly full feeling. You are going to love this recipe. Lets get to it!
Enjoy a healthy, fat free apple pie that can be made quickly without baking. It is full of apple cinnamon flavor.
- 14 medjool dates, pitted
- 1 cup raw almonds
- 3/4 cup unsweetened coconut flakes
- 1/8 tsp salt
- 4 large apples (I used granny smith)
- 1/2 cup maple syrup
- 1/2 cup whole wheat flour
- 1/2 tsp cinnamon
- 1 cup raw cashews or pecans
- 2 tbsp coconut sugar
- 1/2 tsp cinnamon
Make the crust: Place all crust ingredients in a food processor. pulse the mixture several times until everything is coarsely ground. Using your hands take small handfuls of the mixture and press it into a crust in a parchment-lined pie pan. Place finished crust in the fridge to set.
Make the filling: Peel, core, and slice apples. Add the apples and maple syrup to a sauce pan, cover, and simmer for 15 minutes. Turn off heat, stir in cinnamon and flour starting with 1/4 cup, then adding more if sauce still needs to be thickened.
Make the topping: Place cashews or pecans in food processor and pulse until nuts are chopped. Mix in the coconut sugar and cinnamon. Add to skillet over medium heat. Cook, stirring constantly, until nuts are toasted and golden brown. Be careful not to overcook.
Assemble the pie: Take the crust out of the fridge. Spoon in the apple filling, and sprinkle the top with the toasted nut mixture. Slice and serve. Leftovers can be kept in the fridge for 4-5 days.
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