Try this Raw Vegan Caramel Apple Pie recipe, or contribute your own.
Suggest a better descriptionFILLING: Peel and slice the apples into pieces about 1/8 in thick. In a lidded container (I used a zip lock box), toss the apples and 1/2 cup raisins with the agave, lemon juice, cinnamon, and pumpkin pie spice until well coated.
Spread out on a lined dehydrator sheet and dry for about 2 hours, stirring once or twice. This isn't meant to dry the apples, but to soften them and let the flavor intensify.
CRUST: In a food processor fitted with the āSā blade, process the walnuts and 1 cup raisins until the mix starts to stick together. This takes a couple minutes.
Press the mix into the bottom and 2 inches up the sides of an 8 inch spring form pan.
Put in the freezer for a half hour to firm.
CARAMEL: In a bullet type blender, puree the almond butter, agave, olive oil, and water until very smooth.
Spoon the apple mixture from the dehydrator into the chilled pie crust and pour the caramel evenly on top. Chill for another half hour, if desired. For extra creamy goodness, serve with a scoop of vanilla banana ice cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (329g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 429 | ||
Calories from Fat: 181 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.1g | 27 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 30.9mg | 1 % | |
Potassium 829.4mg | 22 % | |
Total Carbohydrate 63g | 19 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 53.9g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 429
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