Raw Vegan Apple Pie
raw-vegan-apple-pie
Essencial
Supporting Circular Economy 🧡
» Under my label SANATÉ, I craft herbal eye masks lovingly tailored to your needs—filled with organic herbs and sewn with care to support well-being, deep regeneration, and gentle healing.
» With ROHYAL, I create nourishing raw vegan desserts that are as delicious as they are wholesome—offering sweetness without compromise or regret.
Professionally, I work as a Holistic Nutritionist and Trauma Therapist (Somatic Experiencing®). My practice also includes channeling guidance, herbal wisdom, as well as offering distant energy healing.
I live a vegan lifestyle 🌱, and raw vegan since 2024 🤸🏼♀️—a path that continues to deepen my relationship with food, health and grounded spirituality.
Passionate about sharing knowledge, I write articles for magazines, Nostr, and my personal blog on topics ranging from holistic health and conscious living to spirituality, self-responsibility, and our connection to the environment.
Whether you’re curious about ingredients, custom blends, shipping, holistic nutritional advice or simply want to connect, I warmly welcome your messages 💜
1 min read
Chef's notes
You will need a good blender, a cake tin (18cm Ø) and parchment paper.
Details
- 🍳 Cook time: 0
- 🍽️ Servings: 8
Ingredients
- 175 g mixed nuts, e.g. hazelnuts
- 150 g dried figs (alternatively dates), preferably cut into small pieces
- 20 g coconut oil (if below 26 degrees it is solid)
- 675 g apples (approx. 5 pieces)
- 1 organic lemon - ½ teaspoon of the zest + all the juice
- 80 g dried figs, preferably cut into small pieces
- 90g coconut oil
- approx. 2 teaspoons of psyllium husk powder
- ¾ tsp vanilla powder or vanilla extract (season with cinnamon and cardamom as desired)
Directions
- For the base: mix in the blender 175 g nuts, 150 g dried figs, 20 g coconut oil to form a dough and press it into a baking tin lined with baking paper.
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- For the filling: Cut apples in peaces and mix all the ingredients in a blender (add psyllium husk towards the end), pour into the baking tin and chill overnight.
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