Raw Vegan Apple Pie


Looking for an easy Dessert recipe to make for this Thanksgiving? or just an inspiring Autumn recipe? How about a Apple Pie?

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This recipe is one of my son’s favorite. Seriously, he loves it and he is always asking for more. He loves apples, who doesn’t – right? but anyways, my son is 6 years old and you know that time when kids front teeth start to get lose … and he can’t eat a whole apple unless is cut up in small pieces otherwise will hurt his lose teeth, so I thought why not try making an apple pie.

This way he can still eat all the apples he wants with this healthy recipe – dairy free, egg-free and gluten-free.

Now let’s get to the recipe…



1 cup raw almonds, soaked for at least 4 hrs

1/2 cup pitted medjool dates



4-5 apples

1/2 cup raisins

3-4 small pears

1/2 cup maple/agave syrup (optional)

1/2 tsp. pumpkin pie spices (you can make your own – see recipe below)

1 tbsp. psyllium husk powder




Drain the almonds and place then in a food processor. Add pitted medjool dates and process until coarse. Transfer mixture into a pie dish, gently pressing down. I usually use a pie dish or these small mason jars, as you can see on the picture below. This way I can pack one jar into my son’s lunch box or just to make it easier to take anywhere with you for a quick healthy snack. In the picture you can see I sprinkled some fine shredded coconut – just because I love coconut! but you don’t have to ;)

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Cut all the apples into chunks and remove the seeds. Place then in a food processor or blender (if you are using a blender be very careful to don’t make applesauce – I recommend using a plunger to help pushing down on the lowest speed) now if you are using a food processor, pulse the apples until chunky.

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Transfer chunky apples to a bowl and reserve.

Cut all the pears in small pieces – remove seeds then place in a blender. Add the pumpkin pie spice and the syrup (if you are using it) and blend until smooth. Transfer the pear mixture into the bowl with the apples, add raisins and the psyllium husk powder. Stir well.

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Let the mixture sit for about 5 minutes then transfer into the pie crust (or make it to go using the small mason jars). Spread mixture evenly. Garnish with cinnamon sticks or anything you want. I used coconut flakes again to add a touch from the tropics ;)

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Pumpkin pie spice Recipe:

1 tbsp. ground  cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

Whisk or stir to combine all the spices. Store in a airtight container for up a year!




This entry was posted in Recipes.

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