Raw Strawberry-Banana Cream Pie

 

Crust:

3/4 cup raw almonds
3/4 cup raw walnuts
1/2 cup dates, pitted
1/2 t. cinnamon

Filling:

3 T. agar-agar flakes
1/3 cup apple juice
5 bananas, peeled, and cut in half lengthwise
1/3 cup dates, pitted
1/2 t. lemon juice
1 1/2 cups strawberries, destemmed, and sliced
 

In a food processor, place all of the crust ingredients, and process for 2 minutes to finely grind the mixture. Scrape down the sides of the container and process an additional 1-2 minutes or until mixture holds together when squeezed between your fingers. Transfer the crust mixture to a 9-inch pie pan or cake pan. Using your hands, press the crust mixture to evenly cover the bottom of the pan, and set aside while preparing the filling.

In a small bowl, place the agar-agar flakes, pour the apple juice over the flakes, and set the mixture aside for 10 minutes to allow the flakes to soften. Wipe out the food processor container with a clean towel for reuse in preparing the filling. Add the bananas to the food processor and process for 2 minutes or until very smooth and creamy. Add the agar-agar mixture, dates, and lemon juice, and process an additional 1 minute. Pour the filling over the prepared crust. Cover the top of the filling with a piece of parchment paper, place the pie in the refrigerator, and allow it to chill for 2 or more hours. Just before serving, decorate the top of the pie with the sliced strawberries.

Yield: One 9-inch pie

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett