Prep Time: 1 hour

Cook Time: 25 minutes

This dessert is so simple in its ingredients and assembly, yet it wows with its appearance and its taste. A must try for apple lovers!

Crust

1 cup hazelnuts, toasted, peeled

1 cup almonds, soaked, peeled

½ bananas

1 cup rolled oats

2 tablespoons unrefined natural brown sugar

6 tablespoons coconut oil

½ vanilla bean

2/3 cup flour (wheat, spelt, oat, millet… almost any flour would work)

Tart pan with removable bottom

Put the hazelnuts, almonds, oats and sugar in the food processor and process until finely ground. Add the banana and coconut oil, process again. Scrape out half of the seeds from the vanilla bean and add it to the mix, also add almost all of the flour and process again. If the mixture is sticky add some more flour. It should not stick to the bowl or your fingers. Once you are satisfied, place the dough in the tart pan with a removable bottom and press evenly all around. Bake for about 10 to 15 minutes at 350F. Let cool while you make the ‘cream’.

This cream is super easy to make and makes an impression in the dish due to its creamy texture and subtle sweetness. You’ll need:

2 cups rice milk (I had sweetened)

15g corn starch

½ vanilla bean (the half you scraped out earlier)

1 tablespoon unrefined natural brown sugar

(Make it even easier just make some pudding and it’s basically the same thing.)

Mix the starch with some of the milk, bring the rest slowly to a boil with the sugar and vanilla bean, whisk in the starchy milk and cook to thicken. Fish out the vanilla bean and spread on the crust.

Now for the apple roses:

5-6 apples (one apple weighed around 170g whole, if you have larger apples you may only need 3 or 4)

1 cup water

2 tablespoons unrefined natural brown sugar

½ teaspoon ground cinnamon

3 clove buds

Prep: