Apple Crumb Cake

THE CAKE:
3/4 c, dried apples (2 1/2 oz.)
3 pitted medjool dates, unsoaked
1 apple, peeled and grated
1/8 tsp. cinnamon
1 c. Crumble Topping
2 T. Vanilla Creme Sauce or Sweet Orange Cream Sauce (optional)

Place the dried apples in a food processor fitted with the S blade and process
until ground. Add the dates and process until finely chopped. Add the grated
apple and cinnamon and process until well combined. Stop occasionally to scrape
down the sides of the bowl with a rubber spatula.

Place 1/2 of the Crumble Topping on a serving plate, and shape it into a 5-inch
round crust. Put the apple mixture on top, and form it into a cake, Place the
remaining Crumble Topping on the top and around the sides of the cake. Chill
for at least one hour. Drizzle with Vanilla Creme Sauce if desired.

CRUMBLE TOPPING: (yields 2 cups)
2 c. walnuts or pecans
1/2 c. unsweetened shredded dried coconut
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 c. raisins (unsoaked)
8 pitted medjool dates (unsoaked)
1/4 c. sugar (optional)

Place the walnuts, coconut, cinnamon, nutmeg and salt in a food processor and
process until coarsely ground. Add the raisins and dates and process until the
mixture resembles coarse crumbs and begins to stick together. Don't
overprocess. Add sugar if desired and process briefly.

VANILLA CREME SAUCE (Serve in place of whipped cream.):
1 c. soaked raw cashews
1/4 c. plus 2 T. water
2 T. maple syrup or agave nectar
1 tsp. vanilla extract

Place all the ingredients in a blender and process on high speed until smooth.
Chill at least 30 minutes before serving.

SWEET ORANGE CREAM SAUCE:
1 c. soaked raw cashews
1/4 c. fresh orange juice
2 T. honey or agave nectar
2 T. water

Place in a blender and process at high speed until smooth. Chill 30 minutes.