@livingbeyondthesymptoms: Vegan Golden Glow Papaya Dream Pie with no refined sugar 🌞 Golden Glow Papaya Dream A creamy papaya-banana cashew pie with a nutty almond-flax crust, a thin chocolate-coconut layer, and a beautiful pistachio-papaya topping. Makes One 8-inch pie Ingredients 🌰 Almond-Flax Crust 1½ cups raw almonds ¼ cup ground flaxseed 2 tablespoons melted coconut oil 1–2 tablespoons water, as needed Pinch of sea salt ½ teaspoon cinnamon, optional 🍫 Chocolate-Coconut Layer ¼ cup unsweetened cocoa powder ¼ cup melted coconut oil Pinch of sea salt 🍈 Papaya-Banana Cashew Filling 1½ cups raw cashews, soaked and drained 1½ cups ripe papaya, cubed 1 medium ripe banana 1–1½ teaspoons fresh ginger, finely grated ½ teaspoon cinnamon ¼ teaspoon cardamom 1–2 tablespoons fresh lemon juice 1 teaspoon vanilla extract, optional Small pinch of sea salt 2–4 tablespoons water, only as needed ✨ Topping Chopped pistachios Dried unsweetened papaya, finely chopped Instructions 1. Prepare the almond-flax crust Add the almonds, ground flaxseed, sea salt, and cinnamon, if using, to a food processor. Pulse until the almonds are finely ground and the mixture resembles a coarse crumb. Add the melted coconut oil and pulse to combine. Add 1 tablespoon of water and pulse again. Add the remaining tablespoon only if needed. The mixture should hold together when pressed between your fingers. Line the bottom of an 8-inch springform pan with parchment paper. Press the mixture firmly and evenly into the bottom of the pan. 2. Make the papaya filling Add the soaked and drained cashews, papaya, banana, ginger, cinnamon, cardamom, lemon juice, vanilla, and sea salt to a high-speed blender. Blend until completely smooth and creamy. Add water 1 tablespoon at a time, only as needed to help the mixture blend. Keep the filling as thick and creamy as possible. Taste and adjust the lemon or ginger if desired. 3. Pour the papaya filling over the almond crust. Smooth the top with a spatula. Place in the freezer for 4–6 hours, or until firm. 4. Add the chocolate-coconut layer In a small bowl, whisk together the cocoa powder, melted coconut oil, and sea salt until smooth. Pour the chocolate mixture over the papaya layer and smooth with a spatula or by rotating the pan. Place the pan in the freezer for 10–15 minutes, or until the chocolate layer has firmed up. this later will be a hard crust 5. Add the toppings Once the cheesecake is firm, remove it from the freezer and allow it to soften slightly. Sprinkle the top with chopped pistachios and finely chopped dried unsweetened papaya. 6. Serve Allow the pie to sit at room temperature for approximately 15–20 minutes before slicing. Serve chilled. Store leftovers in the refrigerator for several days or in the freezer for longer storage. #easyveganrecipes #nutrientdensefood #vegandesserts #rawdessert #papaya

Canella K

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Friday 28 August 2026 13:47:39 GMT