I was sitting on my couch one evening when a craving for lemon meringue pie came over me. So I thought to myself, is it possible to make a raw recipe that’s just as delicious? It sure is. If you’ve got a couple bananas hanging about the kitchen and some lemon, go make yourself this refreshing and may I add, healthy dessert.
Filling:
3 bananas
Juice of 1 1/2 - 2 lemons & peel of 1/4 lemon
2 tsps. vanilla
Crust:
1 1/2 cups peanuts, shelled
1 cup raisins, soaked for 10 min. then drained
1 tbsp. honey or agave
First, process the peanuts in a food processor until they are well crushed, but still slightly chunky. Add the agave or honey and raisins and process until you get a sort of doughy texture. Press this into a 6″ pie pan and place into the freezer. I like to line the pan with a baking sheet before pressing in the crust, makes for easy serving in the end. Next, place all the filling ingredients into the food processor and blend until it’s super smooth, so there’s almost a fluffy texture to it. Pour this into the pie pan with the crust and put it back into the freezer for about 1 hour. Slice and serve chilled.
