From the February/March 2018 issue
Makes 12


  • 2 large Granny Smith apples, cored
  • 12 TBSP unsweetened almond butter or sunflower seed butter
  • 6 TBSP raw shelled pistachios, roughly chopped
  • 60 fresh raspberries


  1. Cut each apple into 6 round slices/rings.
  2. Spread each slice with 1 tablespoon of almond butter.
  3. Sprinkle each slice with 1/2 tablespoon of chopped pistachios.
  4. Arrange 5 raspberries on each slice. Serve.
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