Soak raisins in water for a few hours. For a treat use fruit juice, rum, sherry or brandy. Place sunflower seeds in a blender and grind to powder (meal). Mix carob powder, 1½ cups of shredded coconut, sunflower meal, and raisins.
Peel apples and grate coarsely in a food processor. Mix in half the apple. Add the rest slowly while stirring until a thick consistency is obtained. You should be able to form into soft balls that hold together.
Place a thin layer of shredded coconut at the bottom of a large pyrex dish. Pour the mix on top and press to make a 1 inch thick layer or, alternatively, roll into balls and roll them in coconut.
Place all ingredients for the filling into a 7x11-inch baking pan. Gently stir together with a large spoon.
In a small mixing bowl, stir together the quinoa flakes, brown rice flour, agave, cinnamon, and sea salt. Add oil and vanilla and stir together with a fork. Using your hands, crumble the topping evenly over the filling.
Bake for about 40 minutes or until the juices are bubbling up and the topping is lightly browned.
Top with Larry and Luna's Coconut Dream (Vanilla Bean flavour) organic dairy free, agave sweetened coconut milk ice-cream (tastes like the real deal!)