Apple Crumble Tart

Prep time: 40 mins.           Feeds: 8 people.       Equipment needed: High Speed Blender, Food Processor.

STEP 1) Crust


  • 100g coconut flakes
  • 1 handful of pitted dates
  • 1 tbps of raisins
  • 1 tsp of lemon juice


In a food processor, grind all above ingredients until you get a sticky dough. 

Place the dough in a tart tray, spread and press down evenly.

STEP 2) Apple Filling


  • 4 apples
  • 10 pitted dates
  • 1 tbsp of raisins
  • 1 tsp of cinnamon
  • pinch of clove
  • pinch of nutmeg
  • 1 tsp lemon juice


Peel, core, chop and mandolin thinly slice the apples.

Make the Date Cinnamon Cream by blending the rest of the ingredients until you get a smooth consistency

In a bowl, mix together with a spoon or spatula the Apples and the Date Cinnamon Cream until the apples are well coated.

Add the filling on the crust, spread evenly and gently press it down and flatten with a spatula.


You can make it simple or be extra fancy and add a Vanilla Cream grid and a yummy Crumble.

Blend until smooth:

  • Flesh of 1 young coconut or 1/2 a mature one
  • 10 light coloured soft dates
  • 1/4 tsp of ground vanilla
  • Juice of 1 lemon
  • 1/2 tsp of psyllium husk

Take a plastic freezing bag, fill it with cream, cut the tip and squeeze out cream to decorate the top of the pie.

In a food processor, grind until you get a crumble:

  • 50g of coconut flakes
  • 50g of mature coconut
  • 1 tbsp of raisins
  • 1 flat tbsp of coconut sugar

Sprinkle the outer sides of the pie and drizzle some honey or coconut nectar or maple syrup.

Can be stored in the fridge for 2 days.