1Heat a large sauce pan over medium low heat and add in 1 tablespoon of coconut oil until melted.
2While the coconut oil is melting, measure out your 1/2 cup of walnuts and 1/2 cup of cashews and chop if necessary.
3Once the coconut oil is melted add the cup of nuts and the apples to the pan and sprinkle with salt. Allow to cook for about 1 min. until the apples are softened and the nuts have started to brown.
4Turn the heat to low and add in the cup of almond milk, 3 Tbs shredded coconut, 1/4 C. raisins, 1 1/2 tsp cinnamon, and dash of nutmeg.
5Stir, then raise the heat and bring to a boil. Allowed to boil well stirring for a minute, then lowered to simmer, cover, and cook for another 2–5 minutes. Until the apples are soft, some liquid has been absorbed, and the nuts are softened but still have a little crunch.
6Serve hot with desired toppings. Or can be made ahead and stored (without toppings) in the refrigerator, warm before serving and add desired toppings.