Raw Vegan Sticky Apple Tart

I created and served this sticky sweet treat for guests during a recent brunch at Casa Dragoness. This recipe is very versatile and can be served in a single pie pan or in petite tart dishes as featured in this post. You can set up a few dishes like I did, and freeze a batch for future treats. Enjoy this treat raw or pop into the oven or air fryer for a warm apple pie like dessert. The ingredients are balanced and clean–made with raw nuts and fruits so you can even enjoy this for breakfast. Enjoy!

Raw Vegan Sticky Apple Tart 

by Sarah Farsh June 17, 2022

Dough:

• 2 cup sprouted pecans (unsalted, unroasted)
• or almonds, walnuts, sunflower seeds, hazelnuts, oats, coconut flakes or combination
• 2 cup medjool dates, pitted, soaked and drained
• 1 tsp cinnamon
• pinch sea salt

Caramel Sauce:

• 1 cup mejool dates, pitted
• 1 orange, juiced with zest 
• 1/2 cup unsweetened apple sauce 

Plus:

4-5 Honey crisp apples (or pears, or add berries!)

1 cup sprouted pecans, crushed 

1 tsp pure vanilla bean powder

1/2 lemon or orange, juiced 

unsweetened chocolate chips, dried cherries or raisins (optional) 

In food processor or high powered blender, combine all dough ingredients, scoop out and set aside. This will be really sticky. If you need, add a small splashes of water to help blending but be careful not to over water since you want this to be a sticky dough. Slice all of your apples in another bowl and toss with vanilla bean powder, lemon/orange juice and optional chocolate chips and set aside. Blend caramel sauce together and poor over apple mixture. Now all 3 components are made, you can start layering your tart pie or individual pans starting with a layer of dough, apple mixture and sprinkle of crushed pecans or nuts of choice on top. Pop into fridge and serve cool/mushy, freeze extra, and or bake in oven for a healthy apple pie! If baking, bake on 325 for 30 minutes or until warm but be careful not to burn nuts :)