A high-voltage, living seven fruit dessert in honor of the seventh day with banana-pineapple-coconut filling, mango glaze, and macadamia nut cream. Excellent transition recipe for those trying to cut back on cakes, pies, and ice cream. It’s gluten-free, and dairy-free, too.
6 medjool dates, room temperature
2 teaspoons extra virgin coconut oil
2 cups fresh, ground almonds, home-sprouted and peeled (or 2 cups Bob’s Red Mill almond flour)
Process medjool dates, adding enough coconut oil to make a paste. Mix in ground almonds or almond flour, and press into 9 inch pie or cake pan. (Line pan with parchment paper, first for easy removal). Rinse food processor.
1 ripe banana (the riper, the sweeter the pie)
2 cups chunked, ripe, fresh pineapple
2-3 heaping tablespoons organic coconut butter (I used *Artisana brand) or unsweetened, preservative-free creamed coconut
Agave, to taste (optional)
Process ingredients until smooth. If the banana and pineapple are really ripe, you will not need any sweetener at all. A ripe banana is heavily spotted with brown on the outside. A ripe pineapple smells very sweet. Scrape into bowl and refrigerate. Rinse food processor.
1 very ripe mango (Tommy Atkins, Francis or Haden are the best varieties for this glaze).
Agave, to taste (optional)
Puree mango in food processor until smooth. A ripe mango is very soft and fragrant, the color of the skin will vary depending on the variety. You may add agave or honey if you like but the tart-sweet mango flavor really complements the creamy filling without added sweeteners. Scrape into bowl, refrigerate.
Macadamia Nut Cream
3 oz. raw macadamia nuts
8 whole (or 4 halved) macadamia nuts
1 teaspoon pure vanilla extract
pinch of sea salt
Up to 2 tablespoons cold water
Process nuts until finely ground. I use a mini-processor for this. Add vanilla and a pinch of sea salt, and process until cream is formed, adding cold water, 1/2 teaspoon at a time, if needed. Scrape into small bowl. Refrigerate.
Spread banana filling into pie crust. Smooth on mango glaze. Wrap well and freeze for at least four hours. Up to one hour before serving, remove pie from freezer. Using teaspoon, make 8 evenly spaced circles of macadamia nut cream on top of mango glaze, and top each circle with a whole (or half) raw macadamia nut. Slice into eight to ten even servings.
You can make the almond sprouts tonight unless you want to use the ground almond flour, make the pie tomorrow, tightly wrap it in plastic wrap and an outer layer of foil (to foil freezer-rummagers), and it will keep beautifully for Shabbos.
P.S. I know, I know. I really need new plates. I’m getting there…
*Certified by KSA.