Unbaked Apple Cinnamon Crumble Cake

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Unbaked Apple Cinnamon Crumble Cake

American Thanksgiving is around the corner and while us Canadians have already enjoyed the holiday, I couldn’t help but make a recipe to celebrate my favourite holiday. Enter Unbaked Apple Cinnamon Crumble Cake. This is a healthier, refined sugar-free take on the festive desserts enjoyed at this time of year. While you do need to make the cake ahead of time given that it needs to set in the freezer overnight or at least several hours, the cake itself can be prepared in less than half an hour. No time spent waiting around to bake the cake in your oven. More time spent relaxing and soaking up the holiday. To my friends in the US, Happy Thanksgiving! To my Canadian friends, you don’t need a holiday to whip up this cake. I hope you’ll enjoy this Unbaked Apple Cinnamon Crumble Cake recipe!

Unbaked Apple Cinnamon Crumble Cake
Serves 10
A delicious raw ice cream cake that's free from refined sugars, dairy and gluten. This cake needs to be made ahead of time so that it has enough time to set in the freezer. You will need a 6-inch spring-form pan and a food processor and/or high-speed blender.
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For the crust
  1. 1 cup raw almonds
  2. 8 medjool dates
  3. 1 tbsp coconut oil
  4. Pinch pink himalayan salt
For the apple cinnamon filling
  1. 2 apples, chopped (I recommend using Royal Gala apples)
  2. 1 cup raw cashews (recommended to be soaked 1/2 - 2 hours)
  3. 1 cup almond milk or other nut-based milk
  4. 1/2 cup coconut nectar or other natural sweetener (i.e maple syrup)
  5. 1 tsp pure vanilla extract
  6. 1 tsp ground cinnamon
  7. 1/2 tsp ground ginger powder
  8. Pinch pink himalayan salt
For the top apple crumble layer
  1. 1/4 to 1/2 cup raw pecans or almonds
  2. 4 medjool dates
  3. 1 apple, thinly sliced
For the top apple crumble layer
  1. 1/4 to 1/2 cup raw pecans or almonds
  2. 4 medjool dates
  3. 1 apple, thinly sliced
  4. 2 cinnamon sticks
For the crust
  1. In a food processor, first process the nuts until they're like breadcrumbs. Add remaining ingredients and process until the crust is completely combined. Press the crust mixture into a 6-inch spring-form pan. Set aside in the freezer to chill.
For the apple cinnamon filling
  1. In a food processor or high-speed blender, blend all ingredients until smooth. Pour the apple cinnamon filling on top of the crust. Freeze the cake overnight.
For the top apple crumble layer
  1. In a food processor, pulse the pecans and dates until you have a nice crumble (I only used 1/4 cup pecans but if you want to layer the entire top layer with the crumble I'd suggest using 1/2 cup pecans).
  2. Thinly slice the apple using a chef's knife or mandolin.
To decorate the cake
  1. Decorate the cake by spreading the crumble and apple slices on top. Add cinnamon sticks, if desired.
  2. Keep the cake in the freezer until ready to serve. Enjoy!
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