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  • 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


  • 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.