Raw Mini Apple Pies
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Last updated on Sep 18, 2024
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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 raw mini apple pies 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.
Raw Mini Apple Pie Ingredients
Here’s what you need to make these healthy little apple pies:
- medjool dates – You can buy medjool dates that are already pitted or pit them yourself (it’s super easy). Two brands that I like are Natural Delights and Joolies. You can find Natural Delights in the produce section of most grocery stores (near the bananas) and Joolies are offered on Amazon and Thrive Market.
- Unsweetened shredded coconut
- Almonds
- Raw apple pie filling
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 are 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.
How to Store Raw Mini 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.
More Apple Recipes to Try
- Healthy Apple Crisp with Oatmeal Pecan Topping
- Apple Cinnamon Baked Oatmeal
- Healthy Homemade Apple Butter
- Healthy Apple Pancakes
- Date Caramel Apple Slices
- Baked Apples
- Apple Cake
- Healthy Dutch Apple Pie
More Vegan Desserts
- Vegan Pumpkin Pie
- Vegan Blueberry Cheesecake Bars
- No Bake Pumpkin Pie Bars
- Vegan Chocolate Tart
- Healthy Apple Crisp
- Baked Pears
- Vegan Chocolate Pie
- Chocolate Avocado Truffles
Be sure to check out all of my apple recipes as well as the full collection of dessert recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Mini Raw Apple Pies
Ingredients
- 1 cup mejdool dates, about 10 dates
- ½ cup unsweetened shredded coconut
- ½ cup unsalted almonds
- raw apple pie filling
Instructions
- 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.
- 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.
- Once all 12 crusts are pressed, place the tin into the freezer to allow the crusts to set up while you make the filling.
- 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.
- Freeze mini apple pie bites for at least 30-45 minutes. Allow to thaw 10 minutes or so before serving.
- Store leftover bites in the freezer for up to two months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
‘m not much of a baker, but this turned out wonderful. I took the advice of several comments here and added the following: Added 4 Tbsp Flour Added Handful of brown sugar Added 1/4 Tsp nutmeg Added 1 Tbsp Lemon juice to Apples Added 1/4 tsp of vanilla to Apples Basted crust with milk and sprinkle with Sugar Everyone who tried it loved it. I served it with vanilla ice cream.
Yay!! I’m so glad you enjoyed this recipe, Tiana! Thanks so much for the review. I so appreciate it!
I’m curious what you would suggest for a nut substitute – oats or sunflower seeds. I am making these for my son’s class. I’m sure he/we will love them. Thank you!!
Hi Samantha – I haven’t tested these with a substitute, but I bet either oats or sunflower seeds would work. Let me know how they turn out and enjoy!
The taste was exactly what I have been craving as fall nears! These were a delicious sweet treat – crisp and fresh. Thanks for this recipe!
Ahh yay!! I’m so glad you loved these, Jillian. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it!
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.
That’s perfect, Deborah. Thanks for the reminder. I have silicone muffin cups too!