Triathlon Australia

Apple & Raspberry Crumble with Cinnamon Cream (raw vegan) & Raspberries make you Supple….

This has been said (by husband & friends) to be the tastiest raw dessert I’ve made so far!!!! It’s a big call- what do you think???

Please read through instructions before making as some ingredients needed soaking over night.

Crust-

1 tsp cinnamon
1.5 ups almonds
1.5 cups walnuts
1 cup medjool dates, pitted
1 tbsp coconut oil

Grease tart tin with extra coconut oil.
Process nuts & cinnamon until crumbly.
Add coconut oil, then dates, one at a time & process until no large chunks remain. Pinch mixture together between fingertips – if it holds its shape it’s the right consistency, if not, add 1tbsp water at a time till desired consistency.
Reserve half of nut mixture for topping & set aside.
Press remaining mix into tart tin & place in freezer.

Filling-

8 dates soaked in water for 4hrs
2 med sized apples, cored & sliced thinly
1 tsp ground cinnamon
1 tbsp apple cider vinegar

Peel & core apples, slice very thinly & place in bowl.
Process dates, Apple cider vinegar, cinnamon, 3tbsp of soaked date water & about 6 Apple slices to form a paste.
Pour paste into Apple bowl & gently toss to combine.
Remove tart crust from freezer & arrange Apple slices in a circular pattern over crust and top with the reserved crumble mixture. Cover & refrigerate.

Cinnamon Cream

1 cup raw cashews, soaked overnight- rinsed well
1 tbsp maple syrup
1 tbsp coconut oil
1/2 tsp ground cinnamon
1/2 cup coconut cream
Extra coconut water

Blend all ingredients, except coconut water until smooth. Stop & scrape down sides of blender regularly to allow for a well combined mixture.
Gradually add extra coconut water until entire mixture is smooth & churning consistently.
Taste & place in freezer for 1-2 hrs to thicken & form an ice cream texture.

To serve

Top with fresh Raspberrys.
Place a generous dollop of cinnamon cream on each slice.

(Will keep in the fridge for 2-3 days.)

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