100g ground almonds
100g desiccated coconut
1 tbs molasses
1/2 inch knob of ginger
Blend the almonds and coconut to a fine powder, then add the dates and finally the molasses. It should all form a sticky ball. Spread this out at the bottom of your pie or silicone dish, making sure to push it up the sides to make a pie crust shape, and place in the fridge to set.
1 cup of coconut sugar/maple syrup/honey
2 tsp vanilla
2 tsp nutmeg
2 tsp cinnamon
Place all of the ingredients into the food processor and blend – the apples want to be shredded in consistency. Then leave to sit for 15 mins to allow the juices to mix.
100g dried apricots (the brown ones)
1/2 cup water
Place all of the ingredients into the food processor and blend until smooth. This will then get placed on top of the apple layer.
100g cashew nuts, pre-soaked
1/2 tin coconut milk or 1 small tin of coconut cream
This is the final layer to go on. Again, place the nuts in the food processor first, making sure that you have drained and rinsed them. Blend until smooth then add the coconut and vanilla and blend. This is the final layer which gets poured on top. Place in the fridge or freezer if you are inpatient to set. When top layer is hard you are ready to eat.