Ingredients:

2 cups dried apples
1 1/2 cups unsweetened plant milk
2 cups sliced fresh organic raspberries (or frozen, thawed), divided
1/2 cup raw pecans
1/2 cup raw Brazil nuts
1 cup organic baby spinach
1/4 cup unsweetened, shredded coconut
2 tsp cinnamon
1/4 tsp nutmeg
6 medjool dates, pitted

Method:

Soak dried apples in plant milk for at least one hour.

Preheat oven to 150°C.

In a high-powered blender blend soaked apples, soy milk and half the raspberries with remaining ingredients until smooth. Add a little more plant milk if needed.

Spoon into small muffin cups or small oven-proof custard cups and bake for 20 minutes.

Place 1-2 raspberries on top of each and sprinkle with coconut. Chill in refrigerator before serving.