Scale

For the Raw Apple Strudel Filling
3 organic Pink Lady Apples
3 organic dried Figs
3 tbsp organic Raisins
3 tbsp Coconut Flakes
2 tbsp Coconut Sugar (optional0
1/2 fresh squeezed Lemon
1 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp Vanilla Extract
For the Walnut Crust
1/2 cup Walnuts (for a nut-free version use 1/2 Pumpkin Seeds and 1/2 Sunflower Seeds instead)
3 dried Figs
3 tbsp soaked Mulberries
1 tsp Cinnamon
1 pinch Himalayan Salt
For the Garnishing
6 Walnut halves
1 dried Fig
1 tbsp Coconut Flakes

Cook Mode Prevent your screen from going dark

Peel, core and cut the apples in half. Place them in a food processor together with all the other ingredients and and pulse a few times until coarsely grated.
Set the filling aside and start preparing the crust.
Mix all the ingredients in a food processor and and process until you get to a dough kind of consistency.
Cover 2 small flat bottom bowls with Saran wrap; spread a layer of walnut dough on the bottom and press it down well with a spoon creating a crust.
Top the crust with some apple strudel filling, create one more middle layer of walnut crust and top it with the remaining apple filling. Press well with a spoon.
Decorate each raw apple strudel with the remaining walnuts, coconut flakes and thin slices of dried fig like you see in the photos.
Cover and refrigerate your Raw Apple Strudels overnight before serving.