Raw Chocolate Banana Cream Torte

Live Food Recipe That Tastes Like The Real Thing

Jan 16, 2008

This pie recipe is quick and easy to make, and your friends will be impressed by how authentic it tastes.

For those who are beginning a raw lifestyle, giving up sweets can be the most difficult hurdle. Your worries are over! This recipe for Chocolate Banana Cream Torte will more than satisfy your craving for baked desserts. The best part is that it takes less than 15 minutes to make.

This dessert was inspired by a combination of two recipes from Alissa Cohen’s Living on Live Food cookbook. It combines the crust from her Date Nut Torte and the cream filling from Ann Wigmore’s Banana Crème Pie. The resulting dish is a fudgey, banana-filled addiction!

Equipment

Food processor or blender

Ingredients

Crust:

2 cups raisins (these may be soaked for 1-2 hours to soften)
2 cups walnuts
Optional: 1/4 - 1/2 cup carob powder, if you're really looking for an authentically fudgey taste. Begin with 1/4 cup, blend and add until you reach the desired taste.

Crème filling:

4-5 ripe bananas
1 cup shredded unsweetened coconut
½ cup apple juice (raw or juiced)
2 teaspoons tahini
2 teaspoons honey
1 teaspoon pure vanilla

Directions

For crust:

In a food processor, combine raisins and walnuts and blend until moist and fudgey looking (this may turn into a ball—that’s OK, just make sure you can still see pieces of the walnut. This should not look grainy from too much processing). To give this an even fudgier taste, try adding a bit of carob powder. This may not be necessary, because the raisins and walnuts really do provide that effect.
Remove the mixture from the food processor and mold onto a plate or pie pan.

For crème filling:

Mash 2 bananas and place in a blender or food processor with the apple juice, ½ cup of coconut, tahini, honey and vanilla. Blend until smooth.
Remove from food processor and place in a bowl.
Slice the remaining bananas and mix into the filling, leaving a few to arrange on top of the pie.
Pour mixture onto crust, arrange banana slices, and sprinkle the remaining coconut on top.
Add a sprinkle of cinnamon or nutmeg for decoration.

Place in the freezer for about 30 minutes prior to serving, slice and serve. Your friends will be amazed by this dish—just be careful not to eat the entire pie in one sitting!

(Hint: This is a great dish to serve to people who are skeptical about raw or live food or as an introduction to those who are interested in “going raw.”)

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The copyright of the article Raw Chocolate Banana Cream Torte in Vegetarian Recipes is owned by Leigh Hopkins. Permission to republish Raw Chocolate Banana Cream Torte in print or online must be granted by the author in writing.