MINI RAW VEGAN BANANA 'CREAM' PIE
mini raw vegan banana ‘cream’ pie
FOR THE CRUST
¾ cup organic raw whole Almonds (we love DTE almonds)
¾ cup raw pitted Dates (we love DTE dates)
FOR THE FILLING
¼ cup raw whole Cashews
¼ cup water
1 tablespoon lemon juice
In a food processor or high speed blender, blend the almonds until finely ground.
Add dates and process until the mixture starts sticking together when pressed.
Divide mixture into 2 and press each one into the bottom and up the sides of six-inch tart pans. Pop into the freezer for 30 minutes to set.
Blend cashews, water and lemon juice until very creamy – this will take a few minutes. Add the bananas and continue processing until very smooth.
Pour mixture into the tart and return to the freezer to set for 2 hours.
Take tart out of the freezer half an hour before serving to allow it to slightly defrost. Tarts will keep in the refrigerator inside a covered container for a week.
Posted: Friday 31 January 2020