Spiced apples with fragrant vanilla bean, a comforting combo. This is one of my favorite 'ice cream' bar flavors and can also be made as a simple cream bar if you don't want to have it ice cold! Even as there is a chill in the air, the crisp scent of fall doesn't deter me from eating a bit of ice cream. My childhood love! ;)
Cooking the apples in this recipe really brings out a caramelized flavor that makes these perfect for the holiday season. I also add some beet kombucha, from Health Ade, one of my favorite kombucha brands, to the apple cream. So you also get some probiotics happening and a nice color on the bars. Spice em' up with a little cinnamon shake and serve them at your next gathering / party.
I've also added in my classic crust, using the Diviana Nectar herbal-infused superfood honey blend, and coconut flakes. Coconut makes for my all time fav crust textures. It is buttery, creamy and holds everything together when chilled. The perfect ingredient for making raw cookies. Then Diviana Nectar is used to up the effects, with adaptogenic herbs, medicinal mushrooms and superfoods to give added nutrition to this recipe. Enjoy & share please!!
Apple Bars & Coconut Cookie Crust
Diviana Nectar Coconut Crust
2 cups coconut flakes
2/3 cup brazil nuts or other favorite nut
4 dates, pitted
3 T Diviana Nectar, or raw honey
2 T lucuma powder
1/4 tsp sea salt
:: In a food processor, mix coconut flakes and brazil nuts until broken down.
:: Add all remaining ingredients and mix in food processor until combined and sticking together like a loose dough.
:: Line a brownie pan or baking dish with parchment paper.
:: Press cookie dough into the pan and evenly distribute, then top with another sheet of parchment paper and go over the top with a straight-sided glass (like a rolling pin) and compact the cookie, then set aside.
Apple Spice Mix
2 cups apples, chopped
2 T cacao butter
1/2 tsp cinnamon powder
1/8 tsp cardamom
1/8 tsp nutmeg
1 vanilla bean pod (save seeds if you want)
a pinch sea salt
1/4 cup pure water for cooking on stovetop
:: Chop apples and slice vanilla bean pod
:: Add all ingredients to a pan on the stovetop, use medium to low heat to gradually cook the apples. Cover with a lid to cook through.
:: Remove vanilla bean pod and set aside.
Apple Spice Cream
1 1/2 cup cashews, soaked 2 hours and drained
1/2 cup coconut oil, melted
3T raw honey or other sweetener to taste
1/2 cup kombucha, beet flavor (or other liquid like water or coconut water)
1/8 tsp sea salt
Apple Spice Mix
:: Add all ingredients to a high power blender and mix until smooth & creamy.
:: Pour cream over the cookie crust and tap the pan to eliminate bubbles.
:: Place into freezer and chill at least 4-6 hours then remove from pan and cut slices to serve. Best to let them sit out 5-10 minutes before serving, so they are a bit soft.
Diviana Nectar :: the product that started it all. This was my first product for Diviana Alchemy, the company I founded 6 years ago. I was, and still am, inspired by herbal medicine, in particular adaptogenic herbs and Ayurvedic herbs. One of the best ways to administer the herbs is through combining them with honey or sugar (also alcohol & fats for bringing out different compounds). I loved the combination of raw local honey, using sage honey as my go-to, and the herbal extracts of ashwagandha, mucuna & shilajit. These were the main herbal components in the recipe and to spice it up, give even more delicious flavor I also added cinnamon, nutmeg, allspice & vanilla bean. I have since updated the recipe, and find it even more refined and aligned with my current herbal knowledge. I recommend giving it a try if you're a honey lover like me!! Or even make your own, I occasionally offer classes where I teach how to make medicinal honey blends. :)