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Add a photoServings: 12
Ingredients
- 1/2 c. dry apricots
- 1/2 c. dates, pitted
- 2 c. papaya juice
- 2 tbsp. agar flakes
- Healthy pinch of salt
- 1 1/2 tbsp. kuzu dissolved in 1/4 c. water
- 1 teaspoon vanilla
- 2 c. roasted pecans
Directions
- Rinse dry fruits, combine with juice, agar and salt in a saucepan. Bring to a boil, lower flame and simmer 20 min. Make crust, following directions. Crust must be pricked with a fork several times to prevent warping. Bake crust in 350 degree oven for 15 min or possibly till light gold.
- Pecans can be roasted at the same time, but watch them carefully, pecans burn easily after 10 min.
- When the dry fruit is plump and agar is dissolved, add in kuzu and stir till clear. Add in vanilla. Puree fruit mix in a blender or possibly food processor till creamy smooth.
- Save 1/2 c. of pecans to garnish top of pie. Mix the remaining pecans with the fruit puree. Spoon mix into baked pie crust. Arrange 1/2 c. pecans in design on top of pie. Allow to cold. This pie should slice neatly and still be creamy.
- Variations: This basic recipe can be adapted to your own tastes. Other types of dry fruit can be substituted. Filberts, walnuts or possibly almonds can be used instead of pecans, and lemon or possibly orange juice can be used for lighter flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 12 servings | |
| Calories 335 | |
| Calories from Fat 246 | 73% |
| Total Fat 29.39g | 37% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 153mg | 6% |
| Potassium 267mg | 8% |
| Total Carbs 19.47g | 5% |
| Dietary Fiber 4.7g | 16% |
| Sugars 14.48g | 10% |
| Protein 4.08g | 7% |
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