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Raw apple slice


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Ingredients

16 slice(s)

Nut Base

  • 240 g almonds, soaked overnight and drained
  • 100 g Pitted Dried Dates, soaked overnight and drained
  • 20 g sultanas, soaked overnight and drained
  • 40 g almonds, unsoaked
  • 2 tbsp psyllium husks

Filling

  • 210 g water, to soak dates and sultanas
  • 200 g Pitted Dried Dates, soaked overnight, liquid retained
  • 20 g sultanas, soaked overnight, liquid retained
  • 2 green apples, quartered and cored
  • 2 Red Apples, quartered and cored, plus extra to garnish
  • 2 tsp ground cinnamon
  • 4 tbsp psyllium husks

Cashew Cream Topping

  • 260 g cashew nuts, raw or roasted
  • 80 g honey
  • 70 g water
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Recipe's preparation

    Nut Base
  1. Lightly grease a 30 x 20cm slice tin with vegetable oil and place in the refrigerator to chill.

  2. Place all ingredients into mixing bowl and chop 5 sec/speed 5-6. Scrape down sides of bowl and repeat.

  3. Place nut base into prepared slice tin and press until an even base is formed. Place in the refrigerator to chill. Clean and dry mixing bowl.

  4. Filling
  5. Place all ingredients, except the psyllium husk, into mixing bowl and chop 10 sec/speed 7.

  6. Add psyllium husk and mix 4 sec/speed 8.

  7. Place the apple mix on top of the nut base and smooth over to cover evenly. Return slice to the refrigerator for at least 30 minutes. Clean and dry mixing bowl.

  8. Cashew Cream Topping
  9. Place cashews into mixing bowl and mill 7 sec/speed 8. Set aside.

  10. Place honey and water into mixing bowl and heat 30 sec/37°C/speed 4, or until honey is dissolved.

  11. Add reserved milled cashews and mix 30 sec/speed 4. Scrape down sides of bowl and repeat.

  12. To serve, cut apple slice into squares and top with a dollop of cashew cream and a slice of red apple, or refrigerate until ready to serve.

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Tip

All ingredients that are soaked need to be soaked overnight. For the base, soak 240g almonds, dates and sultanas overnight then drain and discard liquid. For the filling, soak dates and sultanas together in 210g of water and retain soaking liquid to use as an ingredient in the filling.Raw apple slice can be stored in the refrigerator and served chilled. Remove cashew cream from refrigerator 15 minutes prior to serving.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Hi - this might seem obvious,

    Submitted by amL on 10. May 2013 - 13:47.

    Hi - this might seem obvious, but are the quantities of almonds, dates etc the dry weight requiments or the post soaking weights?

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  • I would use chia seeds to

    Submitted by scoutabout008 on 30. April 2013 - 21:49.

    I would use chia seeds to replace psyllium.

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  • Yes this recipe will freeze

    Submitted by Thermomix in Australia on 29. April 2013 - 16:58.

    Yes this recipe will freeze well! Glenyse, we're sorry to hear this wasn't a hit. Raw and naturally sweetened desserts can take some getting used to!

    Thermomix Head Office

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  • Sorry, but the raw apple

    Submitted by Glenyse Murray on 26. April 2013 - 22:16.

    Sorry, but the raw apple dessert did not win anyone over at our place as it was, but we added ice cream or cream and mulberry syrup and it became much better. Maybe it is just a bit bland on its own!

     

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  • What else could I use instead

    Submitted by MBellamy on 23. April 2013 - 18:08.

    What else could I use instead of psyllium?

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  • Can it be frozen?

    Submitted by milinda on 21. April 2013 - 20:39.

    Can it be frozen?

    Mili

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  • Can it be frozen?

    Submitted by milinda on 21. April 2013 - 20:39.

    Can it be frozen?

    Mili

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  • how long will it keep for .  

    Submitted by rachelp on 20. April 2013 - 09:27.

    how long will it keep for .

     

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