CHOC NANA CREAM PIE
One of the delicious desserts featured in Issue: 01, a simple and easy to make raw vegan snack thats booming with nutrients! This pie is an amazing natural source of energy, perfect for an afternoon or mid morning snack. Plus it has a nice dose of potassium, antioxidants, vitamins & minerals, natural mood enhancers, magnesium & omega 3’s for excellent brain function.
Prep time: 20 mins
DF / GF / V
- 2 cups walnuts
- 4 Medjool dates
- 1 Tbs coconut oil
- 1 Tbs cacao powder
1. Brush a pie tin with coconut oil, to prevent the pie from sticking.
2. Process all ingredients in a high‑speed food processor with the S-blade until a crumbly, sticky mixture has formed.
3. Press some of the mixture between your fingers to see if it’s ready – it should stick together easily.
4. Press the mixture into the base of a pie tin. Try to keep an even surface and ensure you press the mixture all the way up the sides of the tin. Chill in the fridge or freezer.
- 2 ripe bananas
- 1 cups cashews (soaked overnight)
- 6 Medjool dates, soaked
- 2 Tbs almond butter
- 1/2 cup coconut cream
- 2 Tbs maple syrup
- 1 vanilla bean, insides scraped
1. Process all ingredients in a high‑speed blender until creamy and smooth. You may need to keep
pausing to scrape the sides of blender.
2. If your blender isn’t high-speed, pause at intervals to give the motor a bit of a rest – patience is key. A smoother consistency makes a better end product.
3. When the mixture is smooth and creamy, pour the filling into the base that you prepared earlier.
4. Use a spatula to spread the filling to the edges, and then chill in the freezer for 30-60 minutes.
- Raw cacao nibs
- Pomegranate seeds (optional)
1. Remove the tart from the freezer, add the toppings, and slice into wedges.
2. If your tart is frozen solid, leave it on the counter for 15-30 minutes until it softens up, then add the toppings & serve.
Note: This dessert keeps for ages in the freezer, take it out a few hours before you intend on serving it if it’s been in there for a while!