Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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Comments (8)
Hi! This recipe is great. One change I made was to add a little salt and lemon juice to the crust. Made a big difference! Thanks!
What is date paste?
Right under the picture and title, the article mentions Date paste. Click on that and it will take you to what it is and even how you can make some yourself. Thanks for asking about this, for I too now know how to make Date paste.
Hope this helps. : )
How might this work in a pie pan?
Can these be made into a 9 inch pie?
Would almond meal work for the crust. I have a very old, underpowered, blender.
These crusts are super versatile and I imagine you could swap out a variety of fresh fruits. Blueberry and peach, anyone???
Yes, I will be using blueberries instead of Raspberries. I can’t have the little seeds that are in Raspberries. Peaches would be good on top too, or even sub for the bananas.