This is one of our all time favorite desserts, hands down. It’s raw, contains no refined sugar, and is just nuts and fruits. This is a pie that we have one night for dessert and then again the next morning for breakfast. Consider this one guilt free dessert whose secret identity is power food.
Raw Papaya-Banana Pie
Crust:
1 ½ cups raw almonds
1 ½ cups raw walnuts
3 pitted medjool dates
1 tablespoon agave nectar
Filling:
2 papayas (mangos also make an awesome filling)
2 bananas
1 ½ tbsp lime juice
1. Process nuts, dates, and agave in a food processor until well combined. The nut mixture should stick together when pinched. Dump mixture into a pie or a tart pan and press into place. (I use a 9 1/2″ tart pan)
2. Process fruits and lime juice in food processor until smooth. Pour into prepared crust.
3. Freeze tart for 1 1/2 to 2 hours. Slice and serve.
Cooking at the Pacific Outpost 