Cranberry Apple Pie


Ginger Cookie Crust
  • 1 ½ cup raw brazil nuts
  • ¼ cup honey
  • 1 tbsp raw coconut oil
  • 1 tsp cinnamon
  • ½ tsp grated fresh ginger
  • Pinch of salt
Cranberry Apple Filling
  • 1 cup roughly chopped apples
  • ¾ cup honey
  • 1 tbsp cinnamon
  • ¾ tsp grated ginger
  • 1 cup cranberries (fresh or frozen and thawed)
  • 1 ½ cup finely diced apples
  • 4 tsp ground chia seed
Cinnamon Swirl ice Cream
  • 1/3 cup honey
  • 1 tbsp cinnamon
  • 1¼ cup water
  • 1 cup raw cashews (soaked 2 hours and drained)
  • ½ cup honey
  • 1/3 cup coconut butter (not oil)
  • 2 vanilla beans or 1 tsp vanilla extract
  • Pinch of salt



      Ginger Cookie Crust
      Place Brazil nuts in food processor and process until finely ground. 
      Add all remaining ingredients and process till sticky.
      Scrape into a 9” pie pan or an 8-9” spring form pan and press evenly into the bottom.
      Place in freezer to set.

      Cranberry Apple Filling
      Place roughly chopped apple, honey, cinnamon and ginger into food processor and process to puree the apple. 
      Add the cranberries to food processor and pulse chop, but not puree.
      Scrape into bowl and add finely diced apple and chia seed and mix well.
      Pour over the crust and put back in freezer for 3 hours.
      Cut into slices while frozen. Thaw completely to serve.


      Cinnamon Swirl ice Cream
      In small bowl, whisk together 1/3 cup honey with cinnamon and salt.
      Place in freezer to chill.
      In a high speed blender, combine water, cashews, ½ cup honey, coconut butter, vanilla and salt.
      Blend until very smooth.
      Pour into an ice cream maker and process until rich and creamy.
      At the last minute, add the chilled cinnamon mixture and process until ice cream is nicely swirled.
      Serve with pie.

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