Raw Vegan Apple Crumble By Shani Mohfat
Vegan no-bake apple crumbles have a soft and sweet crust and a crunchy crumble topping. They’re gluten free and fruit sweetened, and made with just 10 healthy ingredients, no oven required! They are a wonderful way to finish off a warm fall night while thinking of Christmas.
This dessert is easier and faster to make than an apple pie or crisp, and requires no baking. Instead of refined sugars, this recipe uses dates for sweetness, and lemon juice for that extra zing. So if you’re trying to stay off sugar but are suffering from a unstoppable sweettooth, this dessert is very satisfying!
Follow along with health expert, Shani Mohfat, to learn how to make this vegan apple crumble!
You will need:
- Food Processor
You can find all the ingredients listed below on Mint Basil Market.
- 1/2 Cup Walnuts or Cashews (or any nut type you prefer)
- 1/4 Cup Oats
- 1/4 Cup Shredded Coconut
- 1/4 Cup Juicy Medjool Dates
- 3 Apples, Cored and Peeled
- 2 to 3 Medjool Dates
- 1 tsp. Cinnamon, Dash of Turmeric, Ginger, and Pumpkin Spice
- 1 tsp. Lemon Juice
Banana Ice Cream Ingredients:
- Vanilla Essence of Bean
- 3 Large Frozen Bananas
Making the base:
Add the base ingredients to the food processor except the dates. Blend for a few seconds then add the dates after deseeding them and removing the stem. If you want a crumbly yet moist consistency to the base, add a splash off water. Blend again.
Making the filling:
Set the blend aside by mepying the crumble in a bowl, and let’s start working on the filling. Add 1 apple to the processor with the medjool dates and spices. Blend. Add the 2 apples and lemon juice. Blend again.
Making the ice cream:
Start by blending the bananas with the vanilla. Once done, scoop the micx into a bowl.
Putting the apple crumble together:
Grab a cup or a martini glass and start layering by first adding the apple filling, then the crumble, the banana ice cream, and so on!
If you have people coming over and you have to make this dessert in advance, you can use a can of full fat coconut milk. Put it in the fridge overnight. After the top is frozen, tip it out and beat it so it turns into whipped cream to add as a topping.
If you tried this recipe or have any questions, don’t hesitate to reach out to us.