Ingredients

• 1 cup pitted soaked dates (Soak for an hour, discard water) Coconut Crust
• 1 - 1/2 cup walnuts or pecans Coconut Crust
• 1 cup coconut flakes Coconut Crust
• 1 cup soaked cashews (soak for 2-4 hours and discard water)) Maple Cashew Cream
• 1 tsp vanilla Maple Cashew Cream
• 2 tbsp real maple syrup Maple Cashew Cream
• 3 tbsp coconut milk Maple Cashew Cream
• 2 tbsp coconut oil Apple Toppings
• 3 large apples, washed and thinly sliced (leave peel on) Apple Toppings
• 2 tsp ground cinnamon Apple Toppings

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!