These raw apple pie bars are sweet, spiced, and full of energy. Made with raisins, pecans, cashews, and fresh apple juice, they’re creamy on top, chewy on the bottom, and perfect for lunchboxes, snacks, or a fuss-free plant-based dessert.
Ingredients
For the crust layer
- ½ cup (55 g) pecans (optionally roasted)
- ¾ cup (110 g) raisins
- Pinch of salt
For the top layer
- 1 cup (140 g) raw cashews
- ¼ cup (60 ml) cold-pressed fresh apple juice
- ¼ cup (60 ml) pure maple syrup
- 1 tsp (5 ml) pure vanilla extract
- 1 tsp (5 g) ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
- ¼ cup (60 ml) almond milk
- 1 tbsp (15 ml) coconut oil
To serve
- Apple slices optional, for garnish
Instructions
- Put all the crust layer ingredients in a food processor and process until it starts to have a sticky consistency—but make sure you stop well before it turns into a smooth paste, as the nutty texture in the crust is really nice to keep.
- Transfer the crust dough to a piece of parchment paper and flatten it into a 5 x 7-inch (13 x 18-cm) rectangle. You can use another piece of parchment paper on top to help roll it out. Transfer the crust, together with the bottom parchment paper, to a small baking pan, about 5 x 7-inches (13 x 18-cm), and put it in the freezer.
- In the meantime, mix all the top layer ingredients in a high-speed blender until smooth. Take the crust out of the freezer briefly and pour the top layer mixture evenly over the crust. Cover and keep in the freezer. Before serving, allow it to thaw at room temperature for 10 to 30 minutes, depending on how creamy you like it. Garnish with apple slices.