Apple Pie 2.0


Hello everyone!  Forgive me for not posting in a while, my husband and I recently moved into a new place and we are still getting situated.  I wasn’t planning on posting this recipe, but I had such a great response from my wonderful followers that I felt like I would be doing a disservice if I didn’t post the full recipe.  Thank you for all the love and support!!  I named this Apple Pie 2.0 because its a slightly different version of my Raw Apple Pie Ala Mode recipe posted on here.

I created this dessert for Thanksgiving while I was away in Puerto Rico with family.  Before I arrived, my mother-in-law found some beautiful dried figs and 2 lbs of dates for me…BEST mother-in-law ever ;)  When my flight landed, I headed straight to the grocery store and planned on making a pumpkin pie for dessert, but there were no pumpkins to be found on the warm tropical island.  So I had to improvise!  I saw 3 bags of organic apples and an apple pie popped into mind.  My brother-in-law was on the hunt for pecans and my husband loves his nutty desserts, so I decided to add some nuts to the crust.  If you want this pie to be fat free, omit the nuts or just consume 1/8 of the pie if you’re worried about keeping your diet 80/10/10.

The house in Puerto Rico had only a very basic blender and a small casserole dish to work with, so if I can make it work with limited appliances you can too!  I highly recommend making it in a food processor but where there’s a will, there’s a way!  I was not going to give up making one epic dessert for my husband’s family to enjoy.  I love watching everyones faces light up with bliss when they take their first bite and hearing their comments about it.  They still asked me if it’s raw every time hehe.  Raw food is delicious, healthy and packed with flavor. . .and you only need a few ingredients!


  • 1 lb Fresh Medjool Dates (pitted)
  • 14 Calimyrna Figs
  • 2 Cups Pecans (Soaked for 2 hours)
  • 1/2 Tablespoon Cinnamon


  • 8 Green Apples (thinly sliced)
  • 4 Red Apples (thinly sliced)
  •  Date Paste (Blend 1lb of fresh dates with 1 cup of water)
  • Cinnamon


  1. Place all the crust ingredients in a food processor until nice and doughy.
  2. In a pie pan, press down the crust evenly.
  3. Place a mixture of green and red apples on the crust in a single layer .
  4. Spread a thin layer of date paste and sprinkle with cinnamon.
  5. Repeat steps 3 & 4 until all the apples are used up.
  6. Place the pie into the refrigerator for a couple hours.  This will allow the apples to soak up the date paste and become soft like a baked apple pie.  Enjoy! Xx


Autumn Fruit Bowl with Banana Milk


I will keep this post short and simply today!  I’m currently in Houston, Texas visiting the lovely Kristina Carrillo-Bucaram and her family.   It is so wonderful to be here sharing my love for raw food with people who love and share the passion for this lifestyle.  When I woke up this morning, I couldn’t wait to make some cereal and create this epic meal for the whole family to enjoy!  Needless to say, everyone LOVED it and Kristina’s dad was very impressed by the use of the persimmons. The flavor combinations work great and the crunchiness of the pomegranates gives a nice variation to the texture.  So without further adieu, here is the recipe ;)


Yields 2-3


  • 12 Bananas
  • 6 Persimmons (chopped)
  • 2 Cups Green Grapes (sliced)
  • 1 Cup Dates (chopped)
  • 1 Cup Raspberries
  • 1 Cup Pomegranates

Banana Milk

  • 4 Banana (2 frozen)
  • 1 Cup filtered water
  1. Slice 12 of the fresh bananas and layer with persimmons, grapes, dates, raspberries and pomegranates.
  2. Blend together the milk ingredients in a high speed blender.
  3. Pour desired amount of milk on cereal and ENJOY! Xx

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