This was my first raw food recipe. It turned out really good!
1 1/4 cups chopped Medjool dates
1 1/2 cups almond flour
2 tbsp shredded coconut (no sugar)
1/4 cup chopped Medjool dates
4 – 5 medium bananas (ripe)
2 tbsp coconut butter (you could substitute almond butter as well)
2 tbsp coconut flour
1 1/2 cups chopped strawberries
To prepare crust:
Place dates, almond flour, and coconut into food processor. Process until everything sticks together.
Press mixture into glass pie pan. Press evenly across the bottom of the pan and up the sides. Should be about a quarter inch thick (or a little thicker on the bottom).
Place pie pan in refrigerator and refrigerate while you prepare the filling.
To prepare filling:
Mash banana (if banana starts to turn brown add a few drops of lemon juice).
Place dates, mashed banana, coconut butter (if butter is solid warm it up just slightly to soften), coconut flour, and 1/2 cup of the strawberries in food processor. Process until just smooth.
Pour mixture into chilled crust.
Place the rest of the sliced strawberries on top of the filling.
Place pie back in the refrigerator and let chill for at least two hours so filling can set.
Slice and carefully remove from pan to serve.
This recipe shared on Slightly Indulgent Tuesday
Latest posts by Sherry Lipp (see all)
- Visiting the China Ranch Date Farm – The Perfect SCD Destination - November 3, 2018
- SCD Recipe: White Chocolate and Pumpkin Butter Cups - October 28, 2018
- SCD Recipe: Cauli-Tot Casserole - October 21, 2018