Vegan Coconut Apple Pie

Hey Guys! As we enter the season of chilly weather and our personal fall rituals, nothing is more important in the Bibliobakes festive season than baking.

Baking is a staple of the Mhairi/Morgan framily, especially during Fall and Winter. I do pies and tarts; she does cupcakes and these awesome finicky decorations that I find absolutely impossible.

Today’s Fall-ified recipe is a couple of twists on a classic. We all love apple pie, and don’t worry, I got taste test approval from my non-vegan family beforehand.

For this recipe you will need:

9 Green Apples

3/4 cup of Sugar

1/2 cup shredded unsweetened Coconut

3 cups Medjool Dates

1 1/2 cup Flour

1/2 cup Water

2 tablespoons of Agave

2 tablespoons of Chia Seeds

Set your oven to 380 F.

Core, peel, and slice your apples. Stew the apples, sugar, and coconut in a pot until soft. This recipe works best for softer apples. If your apples are tart, simply add a little water to the pot.

Meanwhile, blend the medjool dates with water until the mixture is like a soft caramel. Remove the bigger chunks if you want. Then, add the flour , chia seeds, and agave. It should be a slightly wet dough flecked with pieces of date.

Blind bake the pie crust for 20 minutes or until the bottom has some color. Cover the edges with tinfoil about half way through, if they get too dark. Then add the apples and cover with remaining pie crust (It may not cover the whole top). Cook for 20 more minutes, or until the top has gotten nice and golden.

The dates in the crust give it a chewy caramel flavor, and the coconut blends nicely with the apples. Best of all, this recipe packs a punch of flavor and nutrition with Omega 3 from the chia seeds and whole plant fats from the dates! This is a guilt free way to indulge in your favorite fall treats. It is best enjoyed with some vegan ice cream and a nice cup of tea.

However you celebrate the holiday season, we here at Bibliobakes wish you good luck.

And, as always,Β Happy Reading!

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