vegan holiday dessert

The Best EVER Vegan Apple Crisp that is gluten-free and oil-free, but you&#039;d never know! So easy to make, so flavorful and healthy. Made with whole foods!

Healthy Vegan Apple Crisp (Gluten-Free and Oil-Free)

cinnamon

allspice

sugar

salt

lemon juice

pecans (optional)

(160 grams) pure maple syrup

(64 grams) of my

(150 grams) gluten free old fashioned oats

flour

scale.

First, you will need to make the walnut butter or pecan butter. It helps to do this the day before so it&#039;s ready to go. This replaces any oil or butter, yet still gives a wonderful buttery taste and crisp.

Preheat the oven to 375°F and lightly grease the bottom of a 9 inch pie dish.

For the filling, peel and slice the apples into 1/4 inch wedges and add to a large bowl. Add the cinnamon, allspice, sugar, lemon juice and pecans. Set aside.

For the topping, to a separate medium bowl, add the syrup, walnut butter and cinnamon and stir until smooth. Add the oats and almond flour and mix for a couple of minutes until very thick and sticky, as pictured.

Spread out the prepared apples in an even layer into the pie dish. Top with the topping mixture with your fingers and make sure all the apples are well covered evenly.

Bake for about 25 minutes or until the apples are tender and the top is a nice golden brown.

Apple crisps are best served immediately while warm. Top with dairy-free whip cream, such as the So Delicious cocowhip or a vegan ice cream, like this Vegan Cheesecake Ice Cream!

These Vegan Pecan Pie bars are only 6 ingredients, no-bake, oil-free, chewy and soft and take just a few minutes to prepare. A quick version of pecan pie with the addition of delicious chocolate chips!

Vegan Pecan Pie Bars (Gluten-free and No-Bake!)

(176 grams) pecan halves

(48 grams) gluten-free oats

mesquite powder coconut sugar

fine sea salt

(60 grams) pure maple syrup

vanilla

chocolate

scale

Add the pecans, oats, mesquite powder (or coconut sugar) and salt to a food processor and process just until powdery, but still with some pieces, about 10 seconds. (See above photo)

Add the syrup, vanilla and chocolate chips and pulse until large clumps form and the mixture holds when pressed together with your fingers.

Line a 9x5 loaf pan with parchment paper. Alternatively, you can double the batch and use an 8x8 pan.

Press the mixture into the pan, spreading out evenly to the corners. I used the back of my spoon to smooth it flat and press down flat and hard. Place another piece of paper on top and press down really hard.

Place in the freezer for about an hour before slicing. Slice into 7 bars and wrap individually in plastic wrap and they will hold their shape best that way. Keep stored either in the fridge or freezer, as they will soften some at room temperature.

Top 2 vegan holiday dessert recipes from across the web

The most viewed vegan holiday dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Healthy Vegan Apple Crisp (Gluten-F...

Vegan Pecan Pie Bars (Gluten-free a...

Top 2 vegan holiday dessert recipes from across the web

The most viewed vegan holiday dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Vegan Apple Crisp (Gluten-F...

Vegan Pecan Pie Bars (Gluten-free a...

The most viewed vegan holiday dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine