Coconut Crust

• 1 cup pitted soaked dates (Soak for an hour, discard water)
• 1 - 1/2 cup walnuts or pecans
• 1 cup coconut flakes

Maple Cashew Cream

• 1 cup soaked cashews (soak for 2-4 hours and discard water))
• 1 tsp vanilla
• 2 tbsp real maple syrup
• 3 tbsp coconut milk

Apple Toppings

• 2 tbsp coconut oil
• 3 large apples, washed and thinly sliced (leave peel on)
• 2 tsp ground cinnamon

Instructions

1. Place all ingredients for the coconut crust into your food processor and blend until completely combined. Remove from food processor and firmly press the crust down into a 9" pie plate. Wet your hands so the crust doesn't stick to your hands.
2. Place the soaked cashews, vanilla, maple syrup and coconut milk into a food processor or blender and blitz until smooth and creamy.
3. Spread the cashew cream mixture evenly across the coconut crust and then place in the fridge.
4. Heat a pan to medium and melt coconut oil. Gently sautee apples until tender but not mushy. Place apples on top of cashew cream and refrigerate until you're ready to enjoy it!