Ingredients (22cm mould):
Bottom and top layer:
2 cups walnuts
1/2 cup ground almonds
1 cup dates
1/3 cup coconut oil, melted
3 tablespoons maple syrop
1/2 cup dates
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Place the walnuts and ground almonds in a food processor and process until finely chopped. Add the dates, coconut oil and maple syrop and mix well for a few seconds.
Divide the mixture into two equal parts and put one aside for now. Line the mould with a piece of clingfilm (line it well over the sides of the mould; it will help you get the pie out of the mould when it is ready). Place one part of the crust in the mould and press the mixture well against the bottom and the sides of the mould.
Transfer the mould to a freezer. In the meantime, prepare the apple mousse. Combine one apple (only one of the five), an orange half, the dates, cinnamon and nutmeg in a food processor or a high speed blender and process until uniform.
Peel the remaining four apples, cut them into quarters, remove the cores and cut the quarters into thin slices.
Take the mould out of the freezer and use some of the apple slices to make the first layer of the filling. Cover the first layer with a thin layer of the apple mousse, then make another layer using the apple slices, and again cover it with some apple mousse. Make at least three, four layers of the sliced apples.
Cover the filling with the other part of the crust. Use your hands to gently press and form the crust. You can sprinkle some stevia on top.
Note: You may need someone to help you take the pie out of the mould as the best method is to hold four edges of the clingfilm.
Store in the fridge.
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