Banana (or Raspberry) White Chocolate Almond Pie
Posted by Celine on April 6, 2008
I’m devoted and sampled a bit of everything I baked this weekend in order to post the recipes here. aren’t I just a peach?
serves 6-8 people
crust recipe from here…
I accidentally baked it at 350F, it still worked out just fine. the sugar I used was in the raw. I also subbed 2 T cold vodka for the water since I had none in the fridge. shuddup!
also, I hand-pressed the crust down, as opposed to rolling it out, into the [greased] pan without putting it in the fridge first. no problem, so choose whichever way you like best.
and now for the fruit and filling…
I’m giving you two variations: banana or raspberry. although you could definitely use half of both recipes and go for bana-berry. or rasp-nana.
for the banana version:
4 medium bananas, cut diagonally into 1/2-inch slices
1 1/2 T margarine
heat margarine in a large skillet until melted. add banana slices (you might have to do it in several batches to avoid crushing the banana slices when flipping them over) and cook until brown and tender, turning once. set aside and let cool.
for the raspberry version:
1 12-oz package frozen raspberries
2 T agave nectar
1 T arrowroot
2 T pure water
place raspberries and sugar in a small saucepan, heat them up. whisk arrowroot with water in a small bowl, add to saucepan. heat until thickened without letting preparation boil. set aside and let cool.
for the white chocolate almond filling, no matter which fruit you choose:
1 package vanilla Mori Nu pudding mix [if you don't have that around, simply throw in 1 t pure vanilla extract and 2 T agave nectar instead]
1 12-oz package extra firm Mori Nu silken tofu
1 cup crunchy almond butter
3/4 cup vegan white chocolate chips
place silken tofu in food processor, pulse a few times until blended. add pudding mix, pulse a few more times. add almond butter and chocolate chips, process until smooth. it might take a few minutes to reach the adequate consistency.
place half of white chocolate almond filling on top of your now cooled down crust.
cover with half of the raspberry or banana preparation.
spread second half of white chocolate almond filling on top of fruit, decorate top with what’s left of fruit mixture.
let chill overnight, and enjoy!
April 6, 2008 at 2:27 pm
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April 6, 2008 at 4:10 pm
Yikes, these desserts look incredible, where do you find so much dessert inspiration as well as the time to make them! I need to get working on my dessert baking, I’ll be trying one of these soon. Truly excellent & unique recipes.
- The Peanut Butter Boy
April 6, 2008 at 4:30 pm
Lookin’ tasty as usual.
April 6, 2008 at 5:20 pm
Oh my! That looks absolutely divine!
April 6, 2008 at 6:23 pm
Hi. I really wanted to exchange links! My website is http://www.mychocolateheaven.blogspot.com I hope you like my site as much as I do yours! haha. I have already added your website to mine and I hope you can return the favor. If you do get a chance, please inform me at my website. Thanks!!!
April 6, 2008 at 6:38 pm
can’t wait to see what you’ll be making, Nick. :)
and thank you for the kind comments, everyone!
April 6, 2008 at 8:52 pm
Lovely! I don’t know how you do it, but everything you make looks so impressive and beautiful!
Courtney (whose mother is visiting and is enjoying her spelt toast (made from your recipe) every morning for breakfast…)
April 7, 2008 at 4:13 am
Guess what, C+C music factory (ok, I think I’ve reached the limit of my cheesy puns)? I just looked up “awesome and delicious and oh-so-pretty” in the dictionary and saw this photo! Best dessert ever?
April 7, 2008 at 5:51 am
This looks so tasty!
April 7, 2008 at 6:41 am
This looks wonderful, and the raspberries are what especially cought my attention… Oh yum!
I always use chocolate bars instead of chocolate chips (not generally available here) - do you have an idea how much, say, one cup of chocolate chips approximately weigh?
-Anni
April 7, 2008 at 8:09 am
Yay, I am keeping this recipe for summer!
April 7, 2008 at 6:01 pm
I won’t be able to pick a favorite, Celine. :)
April 7, 2008 at 6:34 pm
I would guesstimate a cup of chocolate chips to be the equivalent of a 100g chocolate bar, Anni. but keep in mind it’s just a guess. I’ll have to check it out one of these days since I have bars over here too.
and thank you all for the comments! :)
April 8, 2008 at 1:05 pm
Thanks Celine, your guesstimate helps a lot! I’ve been googling this issue before, but with not much luck.
April 9, 2008 at 4:55 am
Oh my gosh, that looks amazing! I desperately want to make this tomorrow but I haven’t seen vegan white chocolate anywhere here. :(
April 9, 2008 at 8:01 am
where you at, Leigh-Anne? because you can order some from veganessentials.com.
April 9, 2008 at 7:55 pm
I’m in Vancouver, Canada. Haha, I’m just complaining because I want to make this now. I’m so impatient! I’m having some friends over for dessert tonight for my birthday and I wanted something just as good(/better) as the other dessert for my vegan friends. Alas, I must keep searching but I’ll look in to getting some ‘chips to make this later because it looks amazing!!
April 11, 2008 at 6:46 pm
So I just shrugged and put a nice big glop of vegan “cream cheese” in to the filling. Not the same effect but it worked out fine. My friends were quite happy with it. I’m still going to track down some vegan white choc chips to try this out properly though! :)