Ingredients

raw mango banana pecan pie

5 bananas

1 mango sliced (2 if small)

1 cup pecans (soaked in water for 1 hour)

1 1/2 cups pecans (not soaked)

6 oz filtered water 5-10 dates, soaked

1 tsp vanilla bean 1 heaping tsp raw honey (or more to taste)

dash Tamari or Nama Shoyu

Soak one cup of pecans in water.

Fruit Crust

In a glass pie pan, arrange one layer of sliced bananas (2 1/2 bananas should do it). Lay the banana slices in a spiral pattern with one slice slightly overlapping the other until you have covered the entire pie pan. Put a layer going up the sides of the pie pan as well. Cut the mango into thin (1/4 inch) slices and layer over the banana.

Put another layer of bananas over the mango. Compress the fruit down evenly with your hands. Set aside.

Pecan Cream Filling

Put 1 cup of soaked (drained) pecans, dates, 6 oz. filtered water and vanilla into blender and blend into to a fine cream. Taste the cream, and if it is not sweet enough for your taste, add more dates.

Pour the Pecan Cream Filling over the fruit in the pie pan. Put into dehydrator at 95 F for 3 hours, or your oven at the lowest temperature possible. If you are using an oven make sure you keep a good watch on the pie. Depending on the temperature of the oven, it could be that only an hour is need, perhaps even less. The idea is to get the mixture to congeal and NOT cook.

Topping

Blend the honey with just a little bit of water and a dash of the Tamari or Nama Shoyu. Toss the remaining 1 1/2 cups of pecans by tossing gently with the honeyed water to coat the pecans.

When the pie is ready, out of the dehydrator or oven, place one layer of the honeyed pecans on top of the pie. Place them in a circle inside a circle, artistically placed towards the center of the pie.

Chill pie for one hour or longer before serving. Keeps for a few days in the refrigerator.

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