Raw Caramel Apple Crumble Timbale with Apple Cinnamon Ice Cream

If you live in Minnesota, then chances are you know what a Honeycrisp apple is, and you have been anxiously awaiting them all year.  If not, let me tell you, they are the most delicious apples you will ever sink your teeth into!  They are the perfect balance of tart and sweet and the flavor is increadible and even crave worthy!  They were first developed here in Minnesota, and so every year we get excited when they are ready to enjoy! 

When I saw some at the store last week, I had to buy myself a good amount of them.  I heard that the apple crops were less than ideal this year due to the weather conditions this spring and I wanted to have a good supply at least for a while. 

Although I enjoyed a few unadorned, I of course needed to make something a bit more exciting with them!  I know I will be making pies and cakes, but for now I decided on a crumble, one of my favorite apple desserts! It reminds me of when I was in high school and I would come home from cross country practice to a kitchen smelling of sweet apples and spice, as my Mom would often make apple crisp in the fall.

This one was a little different though, I made a raw caramel apple crisp timbale to be a little more fancy than just a bowl full of crisp. I served it with some raw apple cinnamon ice cream and let me tell you, it was a perfect use of those Honeycrisps!  Apple crisp and ice cream, is definately my favorite Autumn dessert!

Raw Caramel Apple Crumble Timbale
Makes 2

Crumble:
1 cup pecans
1 cup finely shredded dried coconut
8 soft pitted dates
1/8 tsp sea salt or to taste
1/2 tsp cinnamon
1 Tbsp agave nectar or honey
3/4 cup coursely chopped pecans

Apples:
3 large organic honeycrisp (or other tart sweet apples), sliced and slices halved
2 Tbsp agave nectar or honey
12 medjool dates, pitted
1 tsp pure vanilla extract
2 tsp cinnamon
1/2 tsp nutmeg
juice of one lemon
a pinch of sea salt

Caramel:
10 medjool dates, pitted
1 Tbsp almond butter
2 Tbsp agave nectar or honey
1/4 tsp sea salt
1 Tbsp coconut oil
1 tsp pure vanilla extract
2 Tbsp water

Raw Apple Cinnamon Ice Cream:
(recipe follows)

In a food processor, combine 1 cup pecans, coconut, dates and sea salt and process until finely ground. Place in a bowl and mix in agave nectar and chopped pecans with hands until it holds together a little when squeezed. Set aside.
Place one of the apples in a food processor with the agave nectar, cinnamon, nutmeg, lemon juice, vanilla and sea salt and process until almost smooth.  In a large bowl, combine puree, and apple slices, and mix well. Spread out on a dehydrator tray and dry for 2 hours, or until slightly softened. Scrape mixture into a bowl. 
To make caramel, combine all ingredients in a food processor until smooth. 
To assemble, place a 4 inch round ring mold on each of two plates (or I used the top part of my 4 inch springform pan. You can also use a 4 inch wide can with the bottom cut out.) place 1/3 of the nut mixture into the bottom of each (dividing between the two).  Then, 1/2 of the apple mixture (dividing between the two molds), arranging the apples so they are flat and pretty. Drizzle each with a little of the caramel.  Top with half the remaining crumble mixture, then the other half of the apple mixture then a little more caramel, then the remaining crumble mixture. Carefully remove the molds, drizzle with a little more caramel, and serve with Raw Apple Cinnamon ice cream!

Raw Apple Cinnamon Ice Cream
Makes about 3 cups

1 large organic honeycrisp apple, sliced (or other flavorful apple)
1 cup raw cashews, soaked for at least 2 hours and drained
1 cup young coconut meat, chopped
1/2 cup young coconut water
1/4 cup agave nectar or honey
a large pinch of sea salt
seeds of one vanilla bean
2 tsp ground vietnamese cinnamon
1 tsp maple extract
1/4 cup coconut oil, warmed to liquid

In a food processor, combine the apple, cashews, coconut, coconut water, agave nectar, sea salt, cinnamon, and maple extract, and process until smooth.  With the processor running, pour in the coconut oil and process until well incorporated, about a minute.  Pour the mixture into an ice cream maker and process according to directions.  Once processed, pour into a freezer safe container with a lid, and let harden until scoopable consistency, about 4 hours, or overnight.