Raw apple pie, served in a jar, with luscious coconut cream on top <3
Raw apple pie
One thing that I just could not get out of my head for this salad jar competition was that I NEEDED TO USE MY SPIRALIZER. Seriously, it’s just collecting dust at the top of my pantry, which is sad, because spiralized fruits & veggies are so fun. I hadn’t tried spiralizing apples before, but it worked perfectly! My spiralizer has the perfect sized hole to pass through the core, so the apple gets spiralized but the seeds stay intact…if you can perfectly align the centee of the apple with the spiralizer, that is! If some seeds do get spiralized, it’s not too hard to pick them out along the way.
Don’t be put off by the fact this recipe needs a spiralizer! You could always make your own version with sliced chopped or diced apple (you could slice into matchsticks, or even just cube in 1cm pieces). Spirals do make this raw apple pie a lot of fun though, and the finely spiralized apple releases it’s juices and becomes softer – more apple pie-ish 😉
Some extra notes about that cream on top – it’s coconut cream (not exactly raw so leave it off if you want to be 100% strictly raw 😉 ). Leave a can of coconut cream in the fridge overnight, then scoop out the thick cream that has settled at the top of the can. I used about 2 tablespoons of this thick cream – I scooped it into a small snaplock bag and snipped off a bottom corner to make a makeshift piping bag. I really need to get a proper piping bag again though, I hate wasting plastic…
Raw Apple Pie in a Jar
Ingredients
- 2 red apples
- 2 tsp lemon juice
- 1/2 tsp ground cinnamon
- 1/4 cup sultanas
- 1/4 cup finely chopped walnuts
- Optional: approximately 2 tbs coconut cream (see below)
Instructions
- Spiralize the apples with a spiralizer (use the fine spiralizer attachment to make thin apple noodles).
- Add to a bowl along with the remaining ingredients and combine well (you want the lemon juice to coat all the apple spirals to prevent browning).
- Transfer to serving jars.
- Optionally: top with coconut cream (leave a can of coconut cream in the fridge overnight, then use the thick cream that settles at the top of the can) and more chopped walnuts.
