Banana Cream Pie ~ a Raw and Vegan Recipe

serves 4 ~ $1.04 per serving

 

 

  

crust

 

topping

• 1/2 banana, sliced ($.10)
• a couple tablespoons pistachios, chopped ($.10)
• pomegranate seeds ($.30)

 

This is a really simple pie that looks like more work went into it than actually did.

 

Make the crusts first. In a food processor fitted with an “S” blade,
process the almonds until they’ve been ground up fairly fine. Add the
dates and cocoa or cacao powder and process another minute or two until
the mix starts sticking together when pressed. Press into the bottom and
up the sides of one 6 inch tart pan, or use a couple smaller ones like I
did. Pop into the freezer for a few minutes to set.

In a small, bullet type blender, puree the water, macadamia nuts, and
lemon juice until very creamy. This takes a few minutes. Add the bananas
and continue processing until very smooth. Once smooth, also put in the
freezer to cool for about a half hour. This thickens it up quite a bit.

 

When ready to assemble, just scoop the macadamia nut and banana mixture
into the tart shell, top with some banana slices, pistachio nuts, and
pomegranate seeds.

 

 

 

nutritional information:       calories: 381      fat: 22 gr      carbs: 47 gr      protein: 10 gr