Banana Coconut Cream Pie

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Banana Coconut Cream Pie
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Course Dessert
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Ingredients
Crust:
Filling
Course Dessert
Servings
people
Ingredients
Crust:
Filling
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Instructions
Crust:
  1. blend in Cuisinart until well mixed but may not be totally smooth
  2. cover the bottom of a pie man with dried, shredded coconut
  3. press crust into pan and up sides (Optional: put in dehydrator at 105*F for 30 minutes)
  4. place crust in refirgerator
Filling
  1. blend until smooth in cusinart or blender.
  2. pour into crust and place in refigerator and let sit overnight
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Cookies

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Cookies
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Course Dessert
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Ingredients
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Instructions
  1. in a food processor, combine all ingredients and sweeten to taste. add enough nut butter/ tahini to bring the mixture together. for the mixture into desired shapes and dehydrate overnight or eat as is.
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Rasberry sorbet

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Rasberry sorbet
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Course Dessert
Prep Time 5 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 5 minutes
Servings
servings
Ingredients
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Instructions
  1. blend all ingredients until smooth. if using frozen raspberries, enjoy right away. or, if using fresh raspberries, chill the mixture in the fridge for 1-2 hours.
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Brownies

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Brownies
The following recipe is from Ani's Raw Food Detox. Superfood brownies are the perfect workout food fuel for my climb today. They can stay out of the fridge, and travel well. these brownies are my homemade energy/ protein/ superfood bar.
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Course Dessert
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Instructions
  1. process walnuts, cacao, salt. then add dates to bind together. I will sometimes roll into balls but this time i pressed it into a lined pan and sliced "bars". i topped with cacao nibs (for extra energy) and goji berries (for added vitamin C and antioxidants too)
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Almond Butter Banana Ice Cream

Almond Butter Banana Ice Cream

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Almond Butter Banana Ice Cream
With just two ingredients, this frozen treat is almost too good to be true!
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Course Dessert
Prep Time 3 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 3 minutes
Servings
servings
Ingredients
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Instructions
  1. Break the frozen bananas into chunks and toss them into a mini food processor along with the almond butter. Add a pinch of Himalayan sea salt if using unsalted almond butter (optional).
  2. Blend until the bananas break down into a soft-serve consistency, adding a tablespoon or two of water to help facilitate blending if necessary. The result should be a creamy, uniform ice cream.
  3. Serve immediately for a soft-serve style dessert, or transfer to a sealed container and store in the freezer for a firmer, scoopable ice cream.
Recipe Notes

For more about healthy eating with Eat to Thrive, see https://eattothrive.info

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