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Punchy Lime Pie
By Esther Hopper
Crust:
2 cups soaked & drained almonds
2 cups soaked & drained pecans
2 cups date
Blend together in a food processor, and press it onto the bottom and
sides of a 9” pie plate or spring form cake pan.
Filling:
About 6 medium bananas
The juice from 5 key limes
About 1 tsp vanilla
Blend in a blender of Vitamix and pour the filling into the crusted pan.
Freeze it until solid. Eat as much as you can before someone else does!
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