Delicious Eats

Mini Apple Pies

These lightened up mini apples pies are packed with flavor, but are free from flour and refined sugar, making them the perfect healthy snack!

The details may look lengthy, but the process is surprisingly easy.

Thank you for the recipe and photo, Green Juice and Glossies!


For the crust:

1 ½ cups raw cashews

2 tbsp. maple syrup

For the filling:

4 apples (I used freshly picked Macintosh)

¼ cup water

Dash of cinnamon

Dash of ginger

Dash of cloves

Dash of vanilla extract

(Optional: if you want sweeter apple filling, you can add a tbsp. of maple syrup but it’s not needed)

For the topping:

1 can full fat coconut milk (refrigerated overnight)

2 tbsp. maple syrup or stevia to taste


For the crust: Put the cashews in your food processor and run until the nuts become pulpy, then eventually turn into a dry paste (cashew butter). You may have to stop and scrape the insides down a few times, you will see once it starts binding together. Add the maple syrup in while this paste is forming. Once done, press this mixture firmly into coconut oil greased mini muffin tins, to form cups. This should make you about 24 muffin cups, depending on how thick you make each cup. Bake these at 350 degrees for about 5-10 minutes (remove them once they begin to turn golden on top). Let them cool slightly until they are manageable by hand and remove from tin to let finish cooling. (Note: There are no eggs or binders in the crust so when they are 100% cool the cookie becomes brittle so they are more fragile and will break if poked and prodded too much—so it’s easier to remove safely when they are still a bit flexible and slightly warm.)

 For the filling: Peel the apples and core, cutting into sections, then chopping into thin chunks. Add this to the pot with water and bring to a boil (covered). Once boiling you can remove the lid and mix gently with a spoon, watching as the apples soften (but before they turn into mush/applesauce) and any remaining water cooks off. When softened to a nice apple pie filling consistency, shut off heat and stir in the spices and sweetener (if using one). I like to let this cool as well before spooning it into the cashew cups.

 The coconut cream whipped topping is quite easy, as when left in the fridge overnight, the coconut cream separates from the water and when you open the can you are able to drain the water and just put the cream in a bowl. Whip it with an electric mixer and add maple syrup or stevia to sweeten it a bit. Spoon on top of your mini muffin ups full of apple pie filling and voila!

Yield: Makes about 24 mini muffin sized pies