Holiday Recipes: Apple Cobbler Pie and Pumpkin Pie

Last Monday Savage shared two of her favorite recipes, Potato Leek soup and one of her green smoothies. I thought for this Monday I would share two of my favorite raw food deserts that are absolutely delicious and perfect for the upcoming Holidays.

Apple Cobbler Pie

CRUST
2 Cups Walnuts
4 Medjool dates (remove pit)
1 Tbl Sweetner (Grade B Maple syrup or Coconut Nectar) I always use Coconut Nectar

Mix all ingredients in food processor until desired consistency. Press into pie plate or 8×8” square pan

FILLING
2 Apples thinly sliced
2 Apples peeled & chopped
1-1/2 cup Medjool dates, soaked for 15 minutes
2 T Lemon juice
1 tsp Cinnamon

Toss sliced apples with 1 T lemon juice and set asided. In a food processor, Mix chopped apples, dates, 1T lemon and cinnamon (about 1 minute). Place sliced apples in pie crust. Pour mix filling over the sliced apples.

Pumpkin Pie (THE BEST)

CRUST
2-1/2 Cups Pecans
1/4 cup Dates
1/4 tsp Vanilla
2 T Maple Syrup (Grade B)
1/8 tsp Celtic Salt

Mix all ingredients in food processor until desired consistency. Press into pie plate

FILLING
1/2 C Raw cashews, soaked 4-6 hours
1/2 C Maple Syrup (Grade B)
1/4 C Coconut Nectar
1/2 C Coconut Oil
1/2 C + 2tbl Carrot Juice
1/2 tsp Vanilla
1/4 tsp Celtic Salt
1-1/2tsp Cinnamon

Blend all ingredients in a high speed blender until very smooth. Pour into pie crust and put in the freezer. I usually freeze overnight. Take out of freezer 1 hour before serving.

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