(low-fat, raw, vegan: gluten free, oil free, soy free, refined sugar free, nut free, seed free)
10 medool dates, pitted (or another soft date)
2 heaping TBSP desiccated coconut, unsweetened
3 small apples, cored, cut in half, sliced thin (peeled or unpeeled)
1 TBSP maple syrup (or other liquid sweetener of choice)
1 TBSP lemon juice
Pinch of salt
Peel and core apples ( I did not peel). Cut each apple in half then slice thin. Add slices to medium sized bowl. Add lemon juice, salt, and maple syrup to apples. Mix to combine. Let apples sit a few minutes to a few hours (refrigerate if allowing to sit for a while). Meanwhile, add pitted dates and coconut shreds to a food processor (a mini chopper works best) and pulse to combine until part of the mixture forms a ball. (You want some of the mix to remain crumbly.) Press the ball of dough into a small, glass container to form the pie “crust.” (You can bring it up the sides of the dish to be more pie-like, or press the dough into a spring-form tart pan.) Place the apple slices on top of the crust, arranging them so they fit snugly against the edge of the container. Press the slices into the dough and into each other as you build the layers. Once you reach the top of the container and run out of apples, pour any leftover juice from the apple dish onto the pie. Cover the apple mixture with the leftover, crumbly dough. Either refrigerate pie to allow apples set or dehydrate a few hours to warm up the apples and give the top a little crunchiness. Cover and refrigerate left-overs.