For the crust:

1. In a food processor, process the walnuts to a coarse meal. Take care not to over process or they'll turn into butter.
2. Add the dates and salt and pulse to combine. The mixture should stick together when pressed between two fingers. If it seems too dry, add more water 1 tsp at a time.
3. Press the mixture evenly into an 8-inch tart pan with a removeable bottom. Place in the freezer while you make the filling.

For the filling:

1. In a large pan, carefully mix together the apples, 1 cup apple cider, lemon juice, cinnamon, nutmeg and cloves. Heat over medium heat until the liquid comes to a boil, and then reduce heat and let simmer for 10 minutes, stirring occasionally, or until the apples are soft but not mushy and the liquid is reduced.
2. While the apples are cooking, blend the dates and remaining 1/4 cup of apple cider until smooth. It should resemble a soft cream.
3. To assemble, remove the tart crust from the freezer and spread half of the date cream over the crust. Next, add a layer of the cooked apples, overlapping in a ring formation, and then top with the remaining date cream and another layer of apples. Garnish with walnut halves, if desired.
4. Serve immediately or store, covered, in the fridge until ready to serve.

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
2. Grind the Sucanat briefly in a spice or coffee grinder. In a separate bowl, whisk together the Sucanat, maple syrup, applesauce, apple cider, oil, nondairy milk and vinegar.
3. Slowly add the flour mixture to the liquid mixture and mix until no large lumps remain. Be careful not to overmix.
4. Spoon the mixture into mini doughnuts pans, filling about 3/4 full. Smooth out with a clean finger if needed.
5. Bake at 350 degrees for 8 to 10 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the doughnuts to cool completely in the pan before attempting to remove them.

Cinnamon sugar topping:

1. In a small bowl, combine equal parts cinnamon and Sucanat that have been ground in a spice or coffee grinder. Dip the top of each doughnut in the bowl to cover with the cinnamon sugar.