No Baking Required

I recently spent 5 days at my Grandma's house in Northwest England and was looking forward to her hospitality and food so much. She is the ultimate hostess - will make a simple breakfast of muesli and yogurt look like a fine dining affair, complete with linen napkins held in silver napkin rings, cups and saucers for your tea, and a strawberry compote for your morning meal. I knew we were going to be well fed at Nonna's. So I decided to return the favor by making dessert to accompany a huge moroccan feast she had prepared for the 4 of us: tagine, couscous, and two fabulous fruit salads on the side - melon & mint and orange & cumin, so good. My dessert of choice was something raw and easy to prepare. After a bit of googling, I decided on this raw apple tart. I tweaked it a bit, considering Nonna's kitchen equipment certainly doesn't include a high-powered high-speed blender, and actually came out with something worth making again. And all it took was a good wash of her food processor, which hadn't seen the light of day since about 1985. But hey, it worked like a charm! Next time, I will definitely use a spring-form cake tin, since a ceramic pie dish doesn't allow for easy removal of the tart slices.

Sorry about the photos - all I had was my trusty iPhone!

This recipe proves that even the most traditional food enthusiasts can enjoy a healthy and wholesome raw dessert such as this. It's just about the balance!

Raw Apple Vanilla Tart

Adapted from a recipe by vegan joy

The particulars:


  • 1 cup raw almonds, soaked for 30 minutes
  • 1 cup raw walnuts
  • 1/2 cup dates, pitted (the stickier and fresher, the better)
  • pinch of sea salt
  1. Combine all ingredients in a food processor and blitz until it comes together like a rough dough.
  2. Press into an 8" or 9" springform cake tin (removable sides and bottom) and smooth out evenly.
  3. Place in the fridge for 1 hour.


  • 2 granny smith apples, peeled and cut into chunks
  • 1/2 cup dates, pitted
  • juice of 1 lemon
  • seeds of 1 vanilla bean, scraped
  • pinch of sea salt
  • 4 granny smith apples, peeled and thinly sliced
  1. Combine the 2 peeled and chopped apples with the dates, lemon juice, vanilla, and sea salt in a blender or back in the food processor until finely pureed. Taste and adjust if necessary with more dates, lemon or salt.
  2. Transfer to a large bowl and toss with the thinly sliced apples to coat.
  3. Just before serving, spread the filling into the chilled crust and slice carefully!
  4. Serve with raw cashew cream, ice cream, or yogurt.