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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.
Here’s what you need to make these healthy little apple pies:
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.
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.
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‘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!
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!
I just made these, and oh my goodness they are delicious! My husband swears he doesn’t like dates or anything that they’re in, but he’s devouring these 🙂
These are too cute to pass up! Perfect for Thanksgiving!