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