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Rinse the apples and chop them in bite size pieces, discarding the core.
Place in a large sauce pan along with water, fresh ginger, vanilla powder and cinnamon.
Let simmer on low heat for approx 20 minutes or until soft.
Meanwhile, place the nuts on a tray and roast at 150°C / 300°F for approx 15 minutes.
Remove the stone from the dates and chop them or mash them.
Chop the nuts medium fine, reserve a handful for topping and mix the rest with the date paste into a crumble.
When the apples are done, use a hand blender to mix into a smooth apple sauce.
Stir lemon juice into the sauce, leave to cool or scoop into a large jar and place in the fridge.
Scoop out the solid cream from 1 can of chilled coconut milk.
Use a hand mixer to whip the coconut cream until it’s fluffy and forms soft peaks.
Place apple sauce as bottom layer in 4 glasses or jars.
Top evenly with nut and date crumble and then scoop over whipped cream.
Sprinkle chopped nuts on top.