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!
Crust – 1 cup pecans – 1/2 cup almonds, ground – 1/2 cup dates, pitted
Filling – 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, I'm Nicole. I'm a vegan expat based in Berlin, Germany and also a digital nomad who works remotely while slowly working my way through as much vegan food as possible. Here you'll find vegan travel guides, recipes, and reviews from a plant-based perspective. Find out more here.