Mango Cream Pie
Crust
1 cup pecans,
presoaked 4-6 hours
1 cup walnuts, presoaked
4-6 hours
9 medjool dates,
presoaked 1 hour
1 teaspoon vanilla
Filling
1 large ripe
mango, frozen
2 cups
fresh-squeezed orange juice
2 frozen bananas
18 medjool
dates, soaked 1 hour
¼ teaspoon powdered
stevia*
1 cup cashews, soaked
4 hours
Process pecans, walnuts
and dates through a Juicer using the
solid screen. Add the vanilla. Press the mixture into a 9-inch pie
pan. Dehydrate the crust for 1 hour.
Place all filling
ingredients in a food processor or blender and process until thoroughly
blended and creamy. Pour into pie shell and chill in the freezer for around 20
minutes.
Makes 9-inch pie
* Every brand of stevia has a
different level of sweetness so you will need to test it first to
really know how much to add. When you have the correct proportion
you should not be able to taste the stevia, it should just
increase the sweetness of other sweeteners so you don't have to
add as much of them.
Back to Recipe Index
