Raw Salted Caramel Coconut Apple Pie

I never understood the appeal of weight lifting.

Well, I never understood the appeal of weight lifting until I picked up a pair of my brother’s 10-pounders last week. For nights on end I would sit on my couch, watching Friends or The Office on Netflix and stuffing my face with pita chips, while my brother’s impressive collection of weights judged me from the other side of the room. I don’t know if it was the crappy feeling I get when I eat 5 too many handfuls of chips, or the fact that when I wiggle my arms waves of fat jiggle back, but one night I’d had enough of their judgmental little stares and finally decided to lift the lightest pair.

And man, did it feel good. Since I’m only barely used to lifting 5 pound weights, the 10 pounders were hard, hard enough that I even let out a little grunt with each bicep curl. I decided to go with it, and with each lift, I felt a little anger and frustration leave my body. It was cathartic, more so than I imagined picking up a heavy object could be. And now, weight lifting definitely makes more sense

What does this have to do with a raw caramel coconut apple pie? Nothing, really. At best, the two are tangentially related in that, to gain muscle, one must eat. And this pie is actually a really good post-workout snack, being chockfull of protein, nutrients, and fiber. Fiber for the poops. Did that get weird? Maybe a little. And for what this pie lacks in aesthetic appeal (sorry bout that) (also I photographed this next to a pink wall, hence the weird color of my pictures. I’ve learned my lesson!), it definitely makes up for in taste. So you should make it, especially considering it takes no time to prepare and the oven can remain off (if you live in L.A. like me, this recipe is a godsend).

Notes: this recipe can be made with all sorts of variations. For the crust, pretty much any combination of nuts can be used; just keep in mind that some nuts are more overpowering than others (aka peanuts). The apples can be replaced with berries, other spices can be added to the caramel, and sticky fruits (raisins, cranberries) can be used in place of the dates. 

RAW SALTED CARAMEL COCONUT APPLE PIE

Crust:
10 dates pitted
1 cup almonds
1/2 cup walnuts

Caramel:
8 dates pitted
3/4 cup filtered water
1 teaspoon vanilla
1 teaspoon cinnamon

Filling:
2 large apples I used granny smith
1/4 cup toasted coconut
Caramel

First things first: Line the bottom of tart pan with parchment paper. Soak 8 dates in water for caramel for 15 minutes.

For the crust: Pulse nuts in food processor until a fine meal forms. Add dates and pulse until a sticky, combined crust is achieved (one that can be pressed into the tart pan). Press into desired shape in tart pan.

For the caramel: After the 8 dates have soaked for 15 minutes, remove them from water and place them in the food processor with 3/4 c. filtered water, vanilla, and cinnamon. Blend until smooth.

For the filling: Chop apples to desired size. Lemon can be added to keep apples from browning. In a large bowl, add apple pieces, coconut, and caramel sauce and mix until the apple is completely coated. Add to crust and eat immediately for a crumble, or freeze and eat later for a pie. I was impatient and ate immediately.

-likethebean!