Ingredients:
Crust:
- 1 cup of raw almonds
- 1/2 cup of unsweetened shredded coconut
- 1/2 cup dates
- 1/4 cup of ground flax seed
- 2 tbsp of melted coconut oil
- 1 tbsp of maple syrup
- (use agave as raw alternative)
Filling:
- 2 cups of raw cashew nuts
- 1/2 cup of melted coconut oil
- 1/2 cup of pitted dates
- 1 ripe banana
- 1/4 cup of fresh lemon juice
- 1 cup of milk from soaked cashew nuts (or other nut milk)
- 2 tsp of vanilla extract (skip if going raw)
Decorate With:
- 3 ripe bananas sliced
- Shredded coconut
- Whipped coconut cream
Directions:
To Prepare the Crust:
- In a food processor, pulse almonds, shredded coconut, dates, ground flax seed, coconut oil, and maple syrup until mix comes together.
- Using a removable-base pan, press down mix into pan using your fingertips.
- Refrigerate.
To Prepare Filling:
- In a blender, add all filling ingredients and blend until all ingredients are evenly combined and mix becomes a creamy consistency.
To Assemble:
- Place one layer of sliced bananas covering the crust, add half of the banana filling, add another layer of sliced bananas, and top with other half of banana filling.
- Keep pie in refrigerator overnight or a couple of hours to allow filling to firm.
- To decorate, top with additional banana slices, coconut whipped cream, and coconut shreds.
