Raw Vegan Apple Crumble with Cashew Cream

I could have this Raw Vegan Apple Crumble with Cashew Cream all year round, preferably with a big scoop of banana ice cream. Enjoy it slightly warmed in the dehydrator during wintertime or serve it right out of the refrigerator as a refreshing summer snack.

Raw Vegan Apple Crumble with Cashew Cream

SERVES: 2 people

EQUIPMENT: food processor, blender, mixing bowl, serving dish

INGREDIENTS:

Cashew Cream

½ cup of cashews
4 tablespoons of water
½ tablespoon of lemon juice (or more to taste)
1 Medjool date, pited (or more to taste)
1/2 teaspoon of pure vanilla extract
1 large pinch of Himalayan crystal salt or sea salt

Apple Crumble

½ cup pecans (or walnuts)
5 soft Medjool dates, pitted
1/2 teaspoon of pure vanilla extract
1 large pinch of cinnamon 
1 large pinch of Himalayan crystal salt or sea salt (optional)

1 large apple, diced
2 tablespoons of raisins, finely chopped
2 large pinches of cinnamon

DIRECTIONS:

Cashew Cream

1. Combine cashews, water, lemon juice, date, vanilla extract and salt in the blender. Blend until smooth.
2. Add extra water or lemon juice if needed.

Apple Crumble

1. Combine pecans, dates, vanilla extract, cinnamon and salt in the food processor fitted with an S-blade and mix until you reach the consistency of a sticky crumble. Put half of the crumble in a serving dish.
2. Combine apple, raisins and cinnamon in a mixing bowl. Mix well and put the fruit on top of the crumble.
3. Serve with extra crumble, cashew cream and a pinch of nutmeg or cardamom.

​JULIE’S TIPS AND TRICKS:

• Store this apple crumble for at least 3 days in an airtight container in the refrigerator.
• he cashew cream will stay fresh for 5 days or longer.
• Serve this apple crumble with a scoop of fresh ice cream like this Almond Butter Banana Ice Cream.

​What type of desserts would you like me to create a healthier recipe for? Let me know by posting a comment below.