(Sub-recipes include: energy balls, rhubarb sauce and tapioca pudding)


1 cup dried fruitº                     1 ½  cup nuts*             2 heaping Tbs. peanut butter

½ cup dried coconut

º This could be entirely raisins or a mixture that is similarly sweet and tangy.  For example, ½ apricots and ½ dates would suffice.  Prunes, dried pears, apples, pineapple and others can be used in combination.    Experiment!

*Any nut (or combo) will do.  Examples: hazelnuts, sunflower seeds, pumpkin seeds, walnuts, almonds, cashews, pecans, macadamias, etc.

crust directions: Put all ingredients in Cuisinart and blend well (it will be noisy!) until the mixture is finely ground and begins to stick together.  You want it to stick together when pressed firmly, but you do not want it wet or overly sticky.  Depending on the fruit and nuts you choose, you may need to adjust the ratios a bit to achieve desired consistency.  Press final mixture in to a pie pan.  Note: the moisture from the fruit filling will help the layers gel together.

Yummy Note: The fruit and nut crust can be made on its own and rolled in to tasty high-energy balls. Try adding cacao nibs, spirulina or sesame seeds!


fruit filling:

2 quarts chopped fresh rhubarb          3 Tbs. orange juice concentrate           3 Tbs. Tapioca

½ tsp. stevia (optional)                        sweeteners – to taste: maple syrup, agave, xylitol, sugar

Filling directions: Chop rhubarb and steam until chunks are soft and are beginning to break down.  Drain and pour fruit into a large bowl.  Add tapioca, orange juice concentrate and sweeteners.  Stir well.  Spoon evenly on to crust making sure to leave equal room for the topping.  Any remaining sauce can be set aside to be eaten later.

Yummy Note: The rhubarb sauce filling can be made on its own and eaten with yogurt, pancakes, oatmeal, french toast or mixed in to muffin batter.  It can also be canned and frozen.


“custard” tapioca topping:

3 cups milk or soy milk           3 Tbs. Tapioca             2 eggs              1/3 cup sweetener

1 tsp. Vanilla

Topping directions: Beat eggs and milk well, then combine with tapioca and sweetener in a saucepan.  Bring to a boil stirring constantly  (otherwise it will stick and burn!).  Once it comes to a boil remove from heat and stir in vanilla.  When tapioca has cooled just a bit (you will want it to be warm still otherwise it will be too thick to pour), pour evenly over fruit filling. 

Yummy note: Tapioca can be made on its own, poured in to small bowls and chilled in fridge. Try topping with rhubarb sauce, berries, nutmeg or using chocolate milk/soy milk!

Chill pie in fridge until you are ready to eat it!

Recipe submitted and created by Rosa