Melissa & Lene’s Apple & Nut Mini Crumbles

By Lene Aagaard & Melissa Yale-Sklar | Serves 6  

The debut outing of this kid-friendly recipe was at the Health Ed’s raw food presentation at Hippocrates Institute in April 2014. I ate at least 6 of them…


  • 1 (US) cup walnuts
  • ½ (US) cup pitted dates
  • ½ (US) cup shredded coconut
  • ¼ (US) cup ground raw soaked and dehydrated barley (soak overnight, then rinse and they’re ready)
  • ¼ tsp maple extract (not sure if maple syrup would do instead; it might, who knows – ed)
  • Pinch sea or Himalayan salt

Blitz all ingredients in a food processor (Magimix/Cuisinart) into a crumbly, moist texture. Want it more moist? Add a few teaspoons of water until you’re happy. You need the mixture to press together.


  • 6 large apples, peeled, cored and quartered
  • 5-6 medjool dates
  • 2 tsp cinnamon
  • 1 splash lemon juice
  • Pinch sea or Himlalayan salt


  1. Pulse 4 of the apples in a food processor into small chunks and transfer to a mixing bowl.
  2. Process the remaining apples with the dates, cinnamon and salt until the consistency of apple sauce.
  3. Mix in the larger apple chunks, then layer in serving glasses/bowls with the filling and crumble.

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by George

I’m George Dryden - a slightly-off-the-wall-but-in-a-good-way journalist, blogger and almost-raw vegan. In April 2014, I graduated as a Certified Health Educator from the Hippocrates Health Institute, in Florida, USA (more about George)

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