I have a champion juicer. I purchased it new, and I’m not going to lie, it cost a pretty penny. Couple this with the fact that I rarely use it for juicing.
I do use it to make this, however:
We had special guests over a few weeks back and served this to them. They were floored with the decadent taste, and couldn’t believe this could be healthy!
The “filling” is simple–100% bananas. I take frozen ripe bananas (the more ripe when you freeze them, the better) and process them through the juicer with the blank slate. Has the consistency of frozen yogurt, and tastes BETTER than frozen yogurt. My kids clamor for this stuff.
A client of mine, Cathy, recommended this recipe, or rather the idea of the recipe, because it’s so simple to make, I can’t really say it requires the help of recipe. It’s more like assembling a few ingredients.
Here’s how I made it:
1 c. pitted dates
2 c. raw almonds
1-2 tsp. vanilla (optional)
1-2 TBS. agave nectar
Process the dates in a food processor, slowly add almonds until a fine consistency is reached. Add agave nectar. Press mixture into a pie pan.
Frozen bananas (I used probably 8-10)
Process through Champion Juicer using the blank plate. If you don’t have a Champion Juicer I’ve been told you can slice bananas, freeze them (so they’re in much smaller, more manageable pieces) and process them in a food processor or blender using 1-3 TBS. plant milk if necessary. I’ve never done this before, so if you try it, let me know how it goes. You want the consistency to be VERY thick and creamy, like thick frozen yogurt. Spread banana mixture over crust.
Shredded unsweetened coconut
Sliced fresh bananas
1/4 c. agave nectar
1/4 c. cocoa powder
Blend until thoroughly combined. Drizzle over top of pie.
[This probably goes without saying, but you’ll need to store the pie in a freezer until you eat it.]