Papaya is a favorite of mine because it’s super hefty and its flavors adapt well to whatever meal. You can cut a papaya in half and use each side for completely different recipes. I often eat one half for breakfast with yogurt or in a smoothie and the other half later on in the day with a salad or in a savory dish.
Papaya has a sort of bland, tropical flavor to it. My favorite flavors to combine this with are other tropical fruits that have more sweet and tangy notes. These mini pies have mango and banana blended into them and they taste like mini smoothies in a crust.
Because the crust of these is made without flour, they are a nice gluten free treat. They also require no baking so they are completely raw. These are healthy enough to eat for breakfast and delicious enough to have as a dessert.
YIELDS
8 mini pies
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups raw walnuts
- 1 cup raw almonds
- 4 pitted dates
- 1/2 papaya
- 1/2 mango
- 1 banana
- 1 tbsp lime juice
- 1 inch knob fresh ginger root
- to top shredded coconut
Directions
1. To make the crust, blend together the walnuts, almonds, and dates. This will make a crumbly paste that sticks together when you roll it into a ball.
2. Using an oversized cupcake pan or tartlet pans, drop a ball of ‘dough’ into the pan and flatten it out into the shape of a mini pie crust.
3. Add the papaya, mango, banana, lime juice, and ginger to a blender and blend until smooth.
4. Pour into mini pie crusts.
5. Top with coconut shreds.
6. Place in freezer for about an hour until solid.
7. Using a butter knife, pop the pies out of whatever pan you used.
8. Store in the refrigerator.
Also by : Simple Homemade Peasant Bread With Vegan Feta & Figs
Vegan Fried Plantain Avocado Burrito
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Photo: Lauren Sacerdote
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Photo: Lauren Sacerdote
Vegan Fried Plantain Avocado Burrito
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