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Raw Vegan Apple Pie Cinnamon-Pecan Streusel
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4.88 from 8 votes

Raw Vegan Apple Pie with Cinnamon-Pecan Streusel

This Raw Vegan Apple Pie with Cinnamon-Pecan Streusel will please all apple pie lovers, vegan or otherwise. A rich, sticky mulberry crust is filled with a saucy, date-sweetened apple layer. The finishing touch? Sweet cinnamon-pecan streusel (and a dollop of coconut whipped cream, if you're feeling fancy).
Prep Time1 hr 45 mins
Total Time1 hr 45 mins
Course: Dessert, Pie, Tart
Servings: 10


For the Crust

  • 2 cups dried mulberries
  • 1 cup pitted and packed medjool dates
  • ¾ cup raw walnuts
  • 1 vanilla bean
  • 1 teaspoon ground cinnamon

For the Apple Filling

  • 5 large honey crisp apples, peeled and cored, divided
  • ½ cup pitted and packed medjool dates
  • 1 teaspoon ground cinnamon
  • pinch of nutmeg
  • 2 tablespoons white or black chia seeds

For the Cinnamon-Pecan Streusel

  • ¼ cup raw pecans
  • ¼ cup raw coconut sugar
  • 1 teaspoon virgin coconut oil
  • ½ teaspoon ground cinnamon


To Make the Crust

  • Add the mulberries, dates, walnuts, vanilla bean seeds, and cinnamon to a food processor. Pulse the mixture a few times and then process until you have a crumbly, sticky mixture (about 1-2 minutes).
  • Line the bottom of a 10" round tart pan with parchment paper and grease the sides with coconut oil.
  • Pour the crust mixture into the tart pan, and use your hands to press the mixture into the bottom and up the sides to form a crust (tip: if the mixture is sticking to your hands, dampen them with water).
  • Transfer the tart pan to the freezer for at least 30 minutes to set.

To Make the Apple Filling

  • After you've peeled and cored the apples, roughly chop two of them. Add them to a food processor along with the medjool dates, cinnamon, and pinch of nutmeg. Pulse the mixture a few times and then process for 3-4 minutes or until a smooth apple-sauce-like texture is reached. You'll need to stop frequently to scrape the mixture down the sides of your food processor.
  • Pour the mixture into a large bowl and stir in the chia seeds.
  • Dice your other three peeled and cored apples into small cubes, and add the cubes to the bowl with the apple-date mixture. Toss to coat.

To Make the Cinnamon-Pecan Streusel

  • Add the pecans, coconut sugar, coconut oil, and cinnamon to a food processor. Pulse 20-25 times or until you have a coarse crumble.

To Assemble the Pie

  • Remove your crust from the freezer. Pour in the apple mixture, and use a spatula to spread it evenly into the crust. Sprinkle the cinnamon-pecan streusel over the apple layer and return the pie to the freezer for one hour to set.
  • Remove from freezer, slice, and serve.
  • Store leftovers in your refrigerator.