Ingredients
8 portion(s)
Crust
- 120 g raw almonds
- 120 g sunflower seeds
- 10 Pitted medjool dates
- 70 g cacao powder (raw chocolate)
Filling
- 2 lg avocado halves, peeled
- 2 med bananas
- 2 Meat of young Thai coconuts
- 40 g extra virgin coconut oil
- 1 tsp vanilla extract or 1 tsp vanilla bean paste
- Pinch sea salt
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6
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7Preparation
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8
Recipe is created forTM 31
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9
Recipe's preparation
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Rinse and drain almonds well.Place in TM bowl and chop for 20 seconds on speed 8.Add sunflower seeds.Chop for 10 seconds on speed 8.Add pitted dates and 40 g cacao powder, combine for 20 seconds on speed 6.Scrape down bowl a couple of times if necessary. Pour into 9” fluted pie dish with removable base.Refrigerate while making filling
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Combine avocado, bananas, coconut flesh and 30 g cacao powder. Mix for 30 seconds on speed 8.Scrape down sides.Add honey, coconut oil and salt.Mix for 20 seconds on speed 6.
Pour into pie shell; sprinkle with cacao nibs and freeze for at least 2 hours or until needed.
May be kept in the freezer for up to 3 months.
Allow to stand on the bench if totally frozen for 1 hour to soften before serving.
Serve with cashew nut cream (see Rawlicious recipe book.)
Crust
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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