apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 8 Medjool Dates (pits removed)
- 2 Cups Raw Walnuts
- 2 Tbsp Water
- 1/2 Package Tofu
- 2 Ripe Bananas
- 1 1/2 Cups Raw Rolled Oats
- 1/4 Cup Pea Protein
- 1/2 Can Coconut Milk
- 2 Lemons
- 2 Stevia Packets
- Coconut shreds or flakes (optional)
Cook 2 has a little bit of a sweet tooth but he doesn’t like to admit it. I made this for his birthday and he LOVED it. Ate it for breakfast and dessert any time of day. The nice thing it, it’s low GI and has only natural sugar and lots of protein and whole grains. We hope you enjoy it too! It’s vegan/vegetarian, dairy free, egg free and wheat/gluten free. Here’s what you do:
Set aside a large cake pan and line with wax paper for easy removal from the dish for slicing. Next, add the walnuts to the food processor and pulse until coarsley chopped. Then add pitted dates and process until powdery but sticky. You want to be able to make a ball in your hand. If the mix is too dry, slowly add water until it becomes more easy to mold. (You do not want a paste however…)
Press “crust” into cake pan or baking dish and use your palms and fingers to spread across creating an even layer about 1/2 cm thick or more depending on the size of your pan. (I used a 12 x 18 inch aluminum pan I had from a prior recipe.)
Rinse your food processor a bit and then add all filling ingredients, with the exception of about 1 tsp lemon zest and the coconut flakes, and pulse until combined. Process until smooth and pour into your dish.
Sprinkle coconut flakes and lemon zest on top and place in your refrigerator for at least 1 hour to set.
Serve on a happy occasion like a birthday!!