1 cup pecans or walnuts *
¼ cup coconut sugar *
¼ cup raisins *
¼ cup Medjool dates *
1/8 teaspoon of sea salt *
½ cup rolled oats *
2 tablespoons agave nectar *
1 ½ tablespoons lemon juice
¼ teaspoon pumpkin pie spice
3 cups apples *
1 cup cashews *
½ cup maple syrup
¼ cup water
half of a vanilla bean
Topping: In a food processor, combine the pecans with the coconut sugar and process until you get a course meal. Add the raisins, dates and salt and process until the mixture sticks together. Be careful not to overprocess, or it will become too oily. In a medium-size bowl combine the topping mixture with the rolled oats.
Filling: In a small bowl, combine the agave nectar, lemon juice, and pumpkin pie spice. In a large mixing bowl, toss in the apples with the agave mixture.
Maple Cream: Process the cashews, maple syrup, water and vanilla bean until very smooth, about 2 mins in a high-power blender. Store in a large squeeze bottle for easy use or in an airtight container.
1. Sprinkle half of the nut mixture in the bottom of a 9-inch round pie dish, or 1-quart baking dish.
2. Layer with the apple filling and then sprinkle with the remaining topping.
3. Warm in the dehydrator at 145deg F (63deg C) for 1 hour and top each serving with maple cream.
Store the apple cobbler and maple cream in the refrigerator. The cobbler will keep for 3 or 4 days, and the maple cream will keep for 2 weeks.