I think I have just made the best raw vegan dessert ever.
I mean EVER.
I seriously am having a hard time not going into the kitchen and eating more before finishing this blog.
Yup…it’s that good.
I have been toying around with this recipe for a while, working on different variations. Baked vs not, more apple, more dates, more cinnamon, etc.
Finally, the perfect balance was born.
Normally I wouldn’t be so rigid when it comes to recipe altercations, but I SWEAR I wouldn’t change a thing. For me, it is a perfect blend of flavors and consistency.
It’s like a hug for your tastebuds
Waning: You may want to double or triple the recipe, because these will most likely be gone in the first day. Don’t say I didn’t warn you…
What you’ll need:
2 organic apples
10oz container dates (pitted)
1/3 + 1/2 cup hazelnut flour (you could substitute for almond flour in a pinch…I get mine at Publix)
1/3 cup golden raisins
2 tsp cinnamon
2 tsp bourbon vanilla (pure vanilla in the grocery store)
Food processor with shredding blade and mixing blade
Baking sheet covered in foil
Tupperware container for storage
Quarter 2 apples. Remove the core and seeds. It is not necessary to peel the apples.
Place the shredding blade in the food processor. Make sure the side that says “Shredding” and the shredding blades are facing up. If not, you will have lots of little sliced apple pieces :/
Turn on the processor and place apple pieces in the shoot. Shred until all the apples looks like little shoestring potatoes.
Take off the shredding blade and put apples in a bowl. Place chopping blade into food processor.
Add dates, cinnamon, vanilla, raisins, 1/3 cup hazelnut flour and shredded apples.
Hang on to your food processor (seriously…hang onto it…those dates are tough to chop through in the beginning!) Blend continuously for about 20 seconds, stop to scrape down the bowl, and blend again for 30 seconds to 1 minute or until the mixture begins come together. Do not over process…you still want to see some small pieces of the fruit so they have a little chewy bite to them.
Place remaining hazelnut flour on a plate. With wet hands, roll mixture into 20 tablespoon sized balls.
Carefully roll pie mixture into hazelnut flour, completely coating the outside.
You should have a nicely coated Hazelnut Apple Pie bite when you are through
Place the pie bites on a foil lined cookie sheet and chill for at least 2 hours before placing into a tupperware container. If you are in a hurry, pop them in the freezer for about 20 min first.
I dare you not to eat the whole plate!