Day 6 real food remix Thanksgiving recipes.  Earlier today we looked at a grain-free, gluten-fee Paleo stuffing recipe, and even though we’ve been looking at one recipe per day the past few days, I couldn’t resist.. so here’s a Thanksgiving dessert bonus for today!

Raw apple pie with a homemade dairy-free paleo whipped cream and maple cinnamon drizzle sauce.

This was a party of flavors for the taste buds!

No fussing about… let’s get right into the awesome.

This recipe is paleo & vegan-ingredient friendly, 100% raw, gluten free and dairy free.

Ingredients

Crust

½ cup raw almonds

½ cup raw cashews

½ cup raw macadamias

3/4 cup pitted dates

1 teaspoon each cinnamon, ground cloves and ground ginger

2 teaspoons vanilla extract

1 tablespoon orange juice

Directions:

1.  Put all the nuts in a food processor and process into crumbs. 

2.  Add the pitted dates.  Process these until incorporated with the nut crumbs.  Reserve ½ cup to use as topping. 

3.  Add the rest of the ingredients and process until mixture holds together. 

4.  Press into a 9”pie pan and refrigerate while making filling.

Filling

6 apples, peeled  (cut 1 of the apples into ½ inch chunks, thinly slice the other 5). I used Pippin apples but Granny Smith or other baking apple would work just fine.

1 cup of pitted dates that have been soaked in apple juice for 30 minutes, then drain the juice into a small measuring cup

2 teaspoons cinnamon

¼ teaspoon allspice

½ teaspoon nutmeg, ground

1 1/2 teaspoons vanilla

1 medium orange, seeded, peeled and pulled apart into segments

 Directions:

1.  Slice 5 apples into thin slices and place in large mixing bowl.

2. In processor or blender, combine the 1 apple that has been cut into 1/2″ chunks, the drained dates that have soaked for 30 minutes in apple juice, the vanilla, cinnamon, allspice, nutmeg and orange segments.  Process until you have everything thoroughly incorporated, adding a bit of the reserved apple juice if mixture is too thick.  You want a creamy consistency.

3.  Pour mixture over the sliced apples in the large mixing bowl and mix with a wooden spoon to thoroughly coat the apples. 

4.  Pour apple mixture into crust, making sure that it is evenly covered.

5.  Sprinkle reserved ½ cup of crust over top and place in refrigerator.

When serving pie, you can top with Paleo Whipped Cream or Maple Cinnamon Drizzle Sauce, or both! (see these recipes below).

Keep this one stored in the fridge.  Enjoy!

Maple Cinnamon Drizzle Sauce 

Ingredients:

2 tablespoons maple butter

3 tablespoons coconut milk

½ teaspoon cinnamon

Directions:

Whisk all ingredients in small bowl until smooth

Paleo Whipped Cream

Ingredients:

1 can full fat coconut milk* (Thai Kitchen seems to work best for this particular recipe as it is thicker than most other brands…you want the thick stuff!)

1 tablespoon vanilla

2 tablespoons maple butter (you can use honey or maple syrup)

Directions:

Beat all ingredients with electric mixer until fluffy.  Mixture will NOT be the consistency of whipped cream.  Place into small bowl and place in freezer for 20 – 30 minutes.  Mixture should have thickened a bit more and be ready to spoon over dessert.

*Kitchen Notes:  if your coconut milk is naturally separated (thicker white stuff + the liquid), then that’s good.. drain that liquid, don’t shake it up!  The thicker the better.