Episode 10, Season 2 of Healthy Gourmet.
In a food processor, combine dates and walnuts and blend until moist and fudgey looking (this may turn into a ball—that’s OK, just make sure you can still see pieces of the walnut. This should not look grainy from too much processing). To give this an even fudgier taste, try adding a bit of carob powder. This may not be necessary, because the dates and walnuts really do provide that effect. Remove the mixture from the food processor and mold onto a plate or pie pan.
For crème filling:
Mash 5 bananas and place in a blender or food processor with the apple juice, ½ cup of coconut, tahini, honey and vanilla. Blend until smooth.
Remove from food processor and place in a bowl.
Pour mixture onto crust. Slice the remaining bananas and arrange on top of the pie.
Sprinkle the remaining coconut on top.
Add a sprinkle of cinnamon or nutmeg for decoration.
Place in the freezer for about 30 minutes prior to serving, slice and serve.
Protein: 5.4 g
Fat: 18.6 g
Carbohydrates: 36.4 g
Fiber: 7.1 gr
Sodium: 74 mg
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