After the success of Uncle Howards Chocolate Ganache Tart, we have become increasingly interested in raw, healthy, gluten free sweets. They are easily made, quick to clean up, and surprisingly rich. The best part is indulging in something decadent and flavorful without worrying about one’s health. One slice of Blueberry Banana “Cream” Pie leaves us more satisfied than most desserts that are loaded with sugar, dairy, and gluten: remarkable!
Blueberry bushes in Maine are starting to flower. But, the baskets of berries from southern climes are too hard to resist while we wait for local roadside stands to offer local fresh-picked. This is an amazingly satisfying way to enjoy what’s now in the markets.
BLUEBERRY BANANA CREAM PIE – one 9″ pie or tart; serves 10-12
7 oz. pitted dates
9 oz. walnuts
1/8 teaspoon sea salt
2-3 peeled bananas (6 oz.)
4 oz. raw unsalted organic cashews
3/8 cup (3 oz.) coconut oil
juice of 2 small organic lemons
1/8 cup (1 oz.) honey
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/8 teaspoon sea salt
8 oz. fresh organic blueberries, rinsed and dried
1. In a food processor blend the dates, walnuts, and sea salt until the mixture just starts to come together to make a (dough). Press into a 9″ pie plate or tart pan with removable sides. Wipe the bowl of the food processor clean – don’t need to wash it.
2. Add the remaining ingredients, excluding the blueberries, to the food processor and blend until very smooth, scraping down as needed.
3. Spread 1/3 of the mixture onto the date/walnut crust. Scatter 1/3 of the blueberries. Repeat twice, spreading gently so as not to crush the berries. Chill for 2-3 hours uncovered, or covered overnight.
Serve with blueberry sauce and revel in the “ooohs and ahhhs” from your guests!
2 cups fresh or frozen organic blueberries
Juice of 1 lemon
Bit o’ lemon zest if you want to take the time to grate it
1 cup water
1. Combine the blueberries and lemon juice in a small sauce pan and cook over a medium heat until the berries begin to burst and the mixture beings to thicken.
2. Add 1/2 cup of the water and continue to cook, breaking any berries that haven’t yet burst with the heat.
3. Puree the mixture in a blender, adding the rest of the water as needed to get as smooth a consistency as possible.
4. Stir the sauce through a small gauge sieve over the sauce pan to remove the skins.
5. Return to the heat and add water if necessary to achieve the desired consistency. Cook only for a minute or two. Cool and put into a squeeze bottle to apply to each slice of pie after it’s been served.