It’s been a long wait, but it appears that summer has finally arrived here on the west coast. Gazing out the window, the hot sun beating in, it occurred to me, “With the mercury rising, is it possible that some people have lost their desire to bake?” This led to the decision to try something completely new. A raw pie!
Before you get too excited by the concept, I’ll admit it was kind of a flop, although not completely. The crust was made up of almonds, cashews and dates. After trying it, Dave and I decided that we don’t love dates, and we really didn’t like the crust… I’ll keep working on a raw crust… The success, however, was a clean and fresh tasting apple base, and the cashew whip was divine. They made a fantastic desert on their own and I really wanted to share them… Confession: I had it for breakfast this morning.
This dish is vegan, gluten-free, raw, and so yummy.
Apples and Cashew Whip
5 Apples, peeled, cored, and thinly sliced
1/2 cup Dried Cranberries
1/3 cup Raw Agave Nectar
1 tsp Ground Cinnamon
Whisk together the agave nectar and cinnamon. Pour over apples and cranberries, and mix until thoroughly coated.
1 cup Cashews
2 tbsp Raw Agave Nectar
1 tbsp Coconut Oil
1 tsp Vanilla Extract
Break cashews into small pieces. Place all ingredients into blender (I find that a hand blender works well). Blend until smooth and creamy, stopping frequently to scrape down sides. Add more water, 1 tablespoon at a time, if needed or if you prefer a thinner cream. Makes approximately 1 cup.