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.
Raw 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.
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.
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.
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!
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!
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.
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.
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 🙂
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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!
OMG! These look so good and so easy to make. What a great twist on a traditional apple pie.
Just stumbled upon this recipe through Foodgawker. They look so good! Thanks for sharing!
How awesome that you got to meet some EBF readers. Love the little apple pies. Hope you have a great Monday! 🙂
These look so cute! I’m definitely going to add them to my Thanksgiving menu!!! Thanks Brittany!
Awesome recipe, yum! I will have to make these for my family ASAP
What a great idea! Can’t wait to try them. Sounds like you’ve had a fun and busy week!
Yum!
(P.S. Do you go to the Barre Tech in Arlington, VA?) Yes?
That is so exciting about the Free People Event! Sounds like you hae a been a busy lady. Enjoy your Sunday!