Yield8 to 10
1/2 cup hazlenuts
1/2 cup brazil nuts
1/4 tsp. vanilla
2 stalks celery, juiced
for the filling:
1 cup dried papaya spears, soaked
1 cup fresh papaya
3/4 to 1 1/2 tbsp agave nectar
1 tpsp agar-agar
to make the crust, process the hazlenuts, brazil nuts, vanilla, and celery juice in a food processor until the mixture forms into a ball. press into a lightly oiled pie plate.
to make the filling, process papaya (fresh and dried), agave, and agar-agar in a food processor. process the puree using an 's' blade.
pour the filling into the crust and chill before serving.
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