Wednesday, January 16, 2013


Seriously... I mean seriously!  When I went to a raw food party my friend had with Stacy Stowers we devoured a raw banana cream pie that we so delicious.  Way better than any I had before I went mostly plant based and raw.  I mean, you can just taste the creaminess and the freshness of the dessert.  I also had a friend at work taste test this who is neither vegan nor raw, but she does eat both occasionally and she LOVED it!  Next time I will make this into a pie or cheese cake form, but for now, these were delicious and easy to put together.  Raw desserts are really my absolute favorite thing.

Some people have commented to me that there are too many nuts in raw desserts, but if you take a look at the measurements, there really is not much more than you would use in many other regular desserts.  The ingredients are fresh with no processed sugar added.  Pure love, if you ask me.  This dessert is a must! 



1 cup macadamia nuts
1 cup dried, shredded coconut
8 medjool dates, room tempurature, pitted


1-1/2 cup cashews, soaked 8-12 hours, rinsed and drained
1/4 cup raw agave or liquid sweetener of choice
1/2 cup coconut butter
1 teaspoon vanilla
1/4 cup coconut water from a young Thai coconut
1 cup packed coconut meat from a young Thai coconut
1 medium bananas, sliced (approximately 3 cups)
1 lemon, juice of

For the crumble, put the macadamia nuts and coconut into the food processor and process until it resembles crumbs.  Then add in the dates and process until the dates are well combined into the nut mixture and crumbly.  

For the filling, place all the ingredients except the bananas and lemon juice into a high speed blender.  Blend until smooth.  You will need to use the plunger or spoon and a little patience to get the mixture moving but it's well worth the effort... Transfer the mixture into a bowl.

Slice the bananas and toss them with the lemon juice and drain, then fold them into the banana cream mixture.

To assemble, place a layer of the crumble in the bottom of the glass, then the cream mixture, then more crumble.  Top with more shredded coconut and nuts and and a little sweet syrup, if you so desire.  I only used one layer of cream since the glasses I used were on the larger size, but if you use skinny glasses you can definitely construct several layers to build your parfait.

I hope you enjoy these as much as I did.

Bon Apetit!



Anonymous said...

This sounds fabulous! Any idea on what one could subsitute the Thai coconut with? I imagine regular coconut water - but the meat?

Felicia said...

Thank you for your question. I haven't tried this yet, but you may be able to use a small mount of canned heavy coconut milk. I have seen heavy coconut milk at some stores. Or maybe even regular coconut milk in a can but not the light kind. I would start out with very small amounts until you get the cream texture needed. I hope it works. I may now have to give it a try myself. xF

Felicia said...

Canned coconut cream may work as well. xF

Anonymous said...

I just made it and it tastes so good! I had never had young coconut and it's so deliciouse.

Felicia said...

I am so happy you like it! This dessert is so good! I need to make it again myself! Yum! xF

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