5  Granny Smith apples, cored and thinly sliced

1 T lemon juice

1 C Golden Raisins, soaked in 1 C. water for 4 hours (save soaking water)


1 C Raw Cashews, soaked 4 hours

2 T. Agave Nectar

1 t. Cinnamon

1 t. Nutmeg

½ tsp allspice

1 tsp. Vanilla

dash Cardamom


1 C Almonds, Walnuts or Pecans

½ C raw shredded coconut

½ C Dates, pitted and chopped

1/4 C Agave Nectar

1 tsp. Cinnamon

dash sea salt


Place sliced apples in a bowl and toss with 1 T of lemon juice. Drain raisins and save water. Place raisins in bowl with apples. Set aside.

In a blender combine all crème ingredients. Blend until very smooth. If too thick, add more water. Pour over apples and stir to coat apples. Pour into a 9×12 casserole dish.

To make topping, place all ingredients except agave nectar in a food processor. Process until crumbly. While motor is running, pour in agave nectar and process until all ingredients combined and crumbly like a topping. Sprinkle over the apple & cashew mixture. Place in the fridge until ready to eat, serve cold.

From: Food and Flow Yogamint.com