Рецепт Mango and Banana Cream Pie
This scrumptious pie was quite different from any raw dessert I've made so far, and it looks so pretty.
It freezes great (without berries on top), but be sure it's totally defrosted before serving. It tastes MUCH better.
Mango and Banana Cream Pie
- 1 cup raw cashews(soaked 2 hours)
- 1 cup raw almonds (soaked 6 - 8 hours)
- 12 - 14 medjool dates (pitted, chopped and soaked if not soft)
- 1/3 cup shredded coconut
- 2 large mangoes, peeled, pitted, and sliced (add champagne mango equivalent if available)
- 1 small banana, sliced into chunks
- 2 tsp raw honey (or agave nectar)
- 4 drops Medicine Flower Vanilla Extract or 2 tsp vanilla extract
- Coconut oil, to coat glass pie dish
- 1/2 cup fresh raspberries, blackberries, or blueberries
Soak cashews and almonds separately.
Drain, rinse, and pat almonds dry. Spread on towel, and let dry for 30 minutes. Process cashews. Add almonds and process into a meal consistency. Add dates and coconut and process until sticky, scraping sides of food processor with a rubber spatula when needed. Lightly coat a glass pie dish with coconut oil and press mixture into pie dish to form a "crust."
Layer the crust with mango slices.
Drain and rinse and process. Add banana, agave
nectar or honey, and vanilla. Process until creamy. Spoon into pie crust. Garnish with berries, and serve.
Store in refrigerator or freezer. Defrost fully before
serving.
Note: I had a reference link posted to this recipe, but the link is no longer active. I modified the recipe, but I apologize I cannot give credit to original creator.
Mention "Rawfully Tempting" in the Shipping Comments, and Medicine Flower will send you a Free Bonus Sample with your purchase.