This recipe is amazing!! No cooking required, and appropriate for most raw foodists.
3/4 cup pecans
3/4 cup Brazil nuts, cashews, or walnuts
3/4 soft dates
1/2 tsp sea salt
Coco Vanilla Cream Sauce:
meat from one Thai Coconut or ~1/4 cup thick coconut milk
6” vanilla bean, scraped or 1 tsp vanilla
2 tsp honey
pinch of sea salt
Preparation for filling: Peel and core one of the apples. Place it along with the dates, cinnamon, lemon juice, honey, vanilla, nutmeg and salt in a food processor or high-speed blender. Puree until completely smooth and creamy. Set aside. Peel, core and thinly slice remaining apples. Place slices in a large bowl and toss with pureed mix. Place in a medium sized glass or ceramic dish.
Preparation for Topping: In a food processor pulse the nuts until finely ground then add the dates and sea salt and continue to grind until evenly mixed. Crumble an even layer of the pecan mixture over the apples.
Preparation for Sauce:Place all ingredients in a high-powered blender and process until smooth and creamy. You can place your pan in the dehydrator at 115 degrees for about 4 hours, in the oven to warm it up at 125 degrees for 15 min, or leave uncooked! Serve topped with coconut cream sauce.