- Rinse
2 Pounds Red Apples;
and chop them in bite size pieces, discarding the core.
- Place in a large sauce pan along with
1 Cup Water;
1 Tablespoon Fresh Ginger, Grated;
1/2 Teaspoon Ground Vanilla Powder;
1 Teaspoon Ground Cinnamon ( or Cardamom );
- Let simmer on low heat for approx 20 minutes or until soft.
- Meanwhile, place :
1 Cup Almonds;
1 Cup Walnuts;
on a tray and roast at 300 F or 150 C for approx 15 minutes.
- Remove the stone from :
8 Dates;
and use a knife to chop them into small pieces.
- Chop the nuts medium fine.
- Reserve a handful of nuts for topping and mix the rest with the dates into a
crumble.
- Set aside.
- When the apples are done, use a hand ( immersion ) blender to mix into a
smooth apple sauce.
- Stir :
1 Tablespoon Lemon Juice
into the apple sauce, leave to cool or scoop into a large jar and place in the
fridge.
- Scoop out the solid cream from the chilled coconut milk. 1
- Use a hand mixer to whip the coconut cream until it’s fluffy and forms soft
peaks.
- If it feels too runny, place the bowl in the freezer for 10 to 15 minutes and
then try whipping again.
- If you like it sweetened, you can fold in some maple syrup or vanilla into the
cream after it is whipped. If using regular cream, simply whip it until soft
peaks form.
- Place apple sauce as bottom layer in 4 glasses or jars ( or use 1 big glass
bowl ).
- Top evenly with nut and date crumble and then scoop over whipped cream.
- Sprinkle chopped nuts on top.
- Enjoy!