Decadent enough for dessert, yet healthy enough for breakfast, this pie is sure to become a new friend. The soft crust has a nostalgic graham cracker-like taste -- surprisingly good when enjoyed all by it's lonesome. The fresh apple filling is complimented with the flavorful addition of sweet yacon syrup, which draws out the flavors of the fruits perfectly. And the Spiced Creme Fraiche is a soft whip reminiscent of melting vanilla ice cream . . . yes, life is good. Very good.
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1 1/2 cups Navitas Naturals Cashews |
| ¼ cup almond flour (or finely ground cashews) | |
| ½ cup medjool dates, pitted | |
| 1 tsp vanilla extract |
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1/4 cup Navitas Naturals Yacon Syrup |
| 3 large fuji or gala apples | |
| 1 tsp. pumpkin pie spice | |
| 2 Tbsp. lemon juice | |
| 3 medjool dates, pitted | |
| pinch of salt |
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1/4 cup Navitas Naturals Cashews Soaked 1 hour |
| ½ cup spiced apple syrup (reserved within recipe) |
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1/4 cup Navitas Naturals Yacon Syrup (optional) |
| Cinnamon powder |
For the crust:
Sprinkle almond flour (or cashew powder) onto the base of a pie pan to prevent sticking. Set aside. Combine dates, cashews, and vanilla in a food processor fitted with “S” blade, and blend until a smooth dough is formed. Remove dough from processor, and press evenly into the bottom of the pie pan to form a crust.
For the filling:
Chop apples into large chunks and remove any seeds. Use a grater or a food processor to shred the apples into a coarse yield, making sure not over process. Set grated apples aside. Again using the food processor but switching back to the “S” blade, combine pumpkin pie spice, yacon syrup, lemon juice, dates, and salt. Process into a sauce consistency, and pour over apples. Toss to combine thoroughly, and allow to marinate for 15 minutes.
Placing a bowl underneath, transfer apple mixture to a colander or fine sieve. Use the back of a large spoon and press to strain the apples to remove any excess liquid, while capturing the resulting spiced syrup below. Transfer the pressed apples into the pie ban on top of the crust and spread evenly.
For the crème fraîche:
Drain the soaked cashews, and puree in a food processor (using the S blade) with ½ cup of the reserved spiced syrup until a smooth whip is formed. Spread on top of the pie.
To serve:
Lightly sprinkle with powdered cinnamon, and drizzle with a touch of yacon syrup, if desired.
Submitted by: Julie Morris – www.JulieMorris.net
