These raw mini apple pies are made with all whole foods and the perfect way to satisfy your fall sweet tooth! They’re raw, vegan, gluten-free and packed with nutrients.

I knew that as soon as I shared this healthy apple pie filling recipe you’d be itching for a recipe to use it in! Well here you go! These babies are the most delicious apple pie bites. And they’re somehow completely raw and healthy! They are the perfect fall snack or holiday dessert.

These little pies are made with all whole foods. There is no processed sugar, flour or dairy. They’re raw, vegan, gluten-free and, you guessed it, packed with nutrients. Don’t be fooled by their small size! They’re quite dense and really satisfying if you’ve got a sweet tooth.

Plus… how cute are they?! I love all things mini and mini desserts are my weakness.

Close up photo of raw mini apple pies on a plate.

Raw Apple Pie Ingredients:

Here’s what you need to make these healthy little apple pies:

Bird's eye photo of several mini raw apple pies on a plate sprinkled with cinnamon.

How to Make Apple Pie Bites

The first step is to make your crust. Once you have that in the freezer to set, you’ll make the apple pie filling and fill the mini crusts with it. Here’s more detailed instructions:

Pulse Ingredients: Place the dates, shredded coconut and almonds into a food processor and process until the dates have turned into a sticky paste that holds the other ingredients together. This dough is super similar to my date-based energy balls, but instead of rolling it into balls, we’re pressing it into a mini muffin tin to make mini crusts.

Form crust: Place a layer of plastic wrap over a mini muffin tin to keep the crust from sticking. Scoop out a heaping tablespoon of the crust mixture into 12 muffin cavities and press the mixture down with your fingers to form a crust.

Freeze: Place the muffin tin in the freezer to allow the crusts to set up while you make the filling.

Make the apple pie filling: Soak the pitted dates in a small bowl with water. Core and chop your apples into tiny chunks. After the dates are softened, drain and add the dates, fresh water, cinnamon, salt and nutmeg into a high powered blender and blend until smooth. Pour the date puree over the chopped apples and stir to combine.

Fill crusts: Fill each crust with a spoonful of apple pie filling. You will probably have some filling leftover – just save for another use! I love using the filling as a topping for oatmeal.

Freeze and enjoy: Freeze the apple pie bites for 30-40 minutes to set. Allow the bites to thaw for about 10 minutes before serving.

Side by side photos of a mini muffin tin with the no bake apple pie crust and then the tin again with the apple filling in it.

How to Store Apple Pie Bites

You can store these right in the muffin tin, but I like to place them in an airtight container after they have set. For long term storage, you can keep them in the freezer for up to two months. Just remove ten minutes before enjoying to let the bites thaw a bit.

Bird's eye photo of several mini raw apple pies on a plate sprinkled with cinnamon.

More Apple Recipes to Try:

If you make these mini apple pies be sure to leave a comment and star rating below letting us know how they turned out for you. Your feedback is so helpful for the EBF team and our readers!

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Mini raw apple pies on a plate. A napkin and apple slices are also on the table.

Mini Raw Apple Pies


  • Author: Brittany Mullins
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 12 mini pies
  • Diet: Vegan

Description

These raw mini apple pies are made with all whole foods and no processed sugar, flour, dairy, etc. They’re raw, vegan, gluten-free and packed with nutrients. These mini apple pies are perfect to satisfy your fall sweet tooth!


Ingredients

  • 1 cup mejdool dates (about 10 dates)
  • ½ cup unsweetened shredded coconut
  • ½ cup unsalted almonds
  • raw apple pie filling

Instructions

  1. For the crust, place dates, coconut and almonds into a food processor and process until the dates have turned into a sticky paste holding the crust ingredients together.
  2. Place a layer of plastic wrap over a mini muffin tin to keep the crust from sticking. Using a tablespoon, scoop a heaping tablespoon of the crust mixture into 12 muffin cavities and press until the mixture down with your fingers until it starts to go up the sides and form a little crust.
  3. Once all 12 crusts are pressed, place the tin into the freezer to allow the crusts to set up while you make the filling.
  4. Prep the raw apple pie filling according to the recipe.
  5. Once the filling is ready, grab the muffin tin with your mini pie crusts from the freezer and fill with apple pie filling. You will have some apple pie filling left over — you can use it as a topping for pancakes, yogurt, oatmeal, etc.
  6. Freeze mini apple pie bites for at least 30-45 minutes. Allow to thaw 10 minutes or so before serving.
  7. Store leftover bites in the freezer for up to two months.

  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini pie
  • Calories: 161
  • Sugar: 18g
  • Fat: 5g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 2g

Keywords: mini apple pie bites

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    12 comments
  1. I’m eager to make these, BUT I try not to use “single-use” plastic. Instead, I use a silicone mini muffin tray instead of plastic wrap over a metal one ffor making the pressed cups.

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