1/2 cup hazelnuts
1/2 cup Brazil nuts
1/4 teaspoon vanilla
2 stalks of celery (juiced)
1 cup dried papaya spears (soaked)
1 cup fresh papaya
3/4 to 1 1/2 tablespoons agave nectar
1 tablespoon agar
1. Process the hazelnuts, Brazil nuts, vanilla, and celery juice in a food processor until the mixture forms into a ball.
2. Press into a lightly oiled pie plate.
3. Process papaya (fresh and dried), agave, and agar in a food processor. Process the puree using an 'S' blade.
4. Pour the filling into the crust and chill before serving.
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