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Healthy apple pie with date caramel

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Ingredients Method

Ingredients
  

Cake Base
  • 55 g (⅓ cup) dried apricots soak for 30 min in hot water if needed, then drain
  • 100 g (1 cup) rolled oats ground into flour
  • 25 g (¼ cup) ground walnuts
  • 1 tsp baking powder
  • 1 medium apple grated (about 120 g / 1 cup)
  • 100 ml (⅓ cup + 1 tbsp) plant-based milk
  • 15 g (1 tbsp) agave syrup
  • 10 g (2 tsp) melted coconut oil
  • ½ tsp ground cinnamon
Cream
  • 100 g (⅓ cup + 1 tbsp) vegan skyr yogurt
  • 150 g (1 cup) cashews soak at least 1 hour in hot water, then drain
  • 50 g (3 tbsp) full-fat canned coconut milk thick part
  • 20 g (1 tbsp) agave syrup
  • 10 g (2 tsp) melted coconut oil
  • 1 tsp vanilla extract
Date Caramel
  • 200 g (1¼ cup) pitted dates soak overnight in cold water or at least 1 hour in hot water, then drain
  • 20 ml (2 tbsp) plant-based milk
  • 10 g (2 tsp) peanut butter
  • pinch of salt
  • 1 tsp vanilla extract

Method
 

Cake Base
  1. Blend the soaked apricots (at least 30 minutes in hot water) into a paste.
  2. Add oat flour, ground walnuts, baking powder, plant-based milk, agave syrup, coconut oil, and cinnamon, then blend into a thick batter.
  3. Gently fold in the grated apple.
  4. Spread the mixture evenly into a baking dish (18 × 30 cm / 7 × 12 in) lined with parchment paper.
  5. Bake at 200 °C (390 °F) for about 20 minutes, then let cool completely.
Cream
  1. Blend the soaked cashews (at least 1 hour in hot water) with vegan yogurt and coconut milk until smooth.
  2. Add agave syrup, coconut oil, and vanilla extract, then blend again into a silky cream.
  3. Spread the cream evenly over the cooled cake base.
Date Caramel
  1. Blend the soaked dates with plant-based milk into a smooth paste.
  2. Add peanut butter, salt, and vanilla extract, then blend again until creamy caramel forms.
  3. Spread the caramel evenly over the cream layer.
  4. Top with fresh apple slices, walnuts, and a sprinkle of cinnamon for extra flavor and a beautiful finish.