Bananas, chocolate and almonds make a good combination. This was another one of those raw recipes that I ended up un-rawifying, but it was delicious as I’m sure its raw counterpart is also. I got it from the blog Adventures of Raw Goddess Heathy, which I am a big fan of. Mostly I just needed to use up a container of almond butter that had been sitting around the house for ages (it was made from roasted almonds, hence the not raw). Now if someone could only find me raw almond butter that wasn’t $14 for a jar! Ooph. Anyway, on with the recipe: this dessert will definitely get you your protein, with almost an entire jar of almond butter in there and the pecans and almonds in the crust!
– 1 cup pecans
– 1/2 cup almonds, ground
– 1/2 cup dates, pitted
– 1 1/4 cup (raw) almond butter
– 1/2 cup agave nectar
-1/2 cup + 1 tbsp cacao powder
– 1/4 cup almond milk
– 1 tsp vanilla
– 1/8 tsp salt (optional)
– 2 tbsp. softened cocoa butter
– 2 large bananas, sliced into rounds
Process ingredients for crust together in a food processor until crumbly and the mixture starts sticking together. Press into the bottom of a 9″ pie plate to form the crust.Combine all the filling ingredients, except for the bananas, in a food processor until smooth.
The mixture is supposed to be pretty thick. Spread 1/2 of the filling over the pie crust, followed by a layer of sliced bananas, then the rest of the filling. Use remaining bananas as garnish as shown below (or however YOU want to arrange them, be creative!):
Hi, my name is Nicole. I'm a vegan expat based in Berlin with a never-ending case of wanderlust. Here you'll find vegan travel guides, recipes, and reviews from a plant-based perspective. Find out more here.
You, too can live in Berlin! :)
Where Am I
July 4 - Aug 15: Berlin, Germany Aug 15 - 20: Budapest, Hungary Aug 20 - Sep 6: Berlin, Germany Sep 6 - 21: New York Area, USA Sep 21 - Oct 2: Baltimore, Maryland Oct 2 - 26: Medellin, Colombia Oct 26 - Nov 12: New York Area USA Nov 12 - mid Dec: Berlin, Germany ...to be continued