RAW BANANA CREAM PIE

 

Seriously you guys... its super delicious.  There's nothing like raw desserts for me.  The freshness and flavor you get with raw desserts is like no other.  Once your tastes buds adapt to it, you may not be able to take as much the artificial sweetness from other sugary desserts.

 

I especially love the raw crust with the creamiess of the pie.  The combination is fabulous.  I hope you enjoy it too.

 

 

For the Crust

 

1 cup macadamia nuts

1 cup dried, shredded coconut

10 medjool dates, room tempurature, pitted

 

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.  The stickiness of the dates will kick in and it will hold together. 

 

 

For the Filling

 

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 or coconut milk

1 cup packed coconut meat from a young Thai coconut

2-3 medium bananas, sliced (approximately 3 cups)

1 lemon, juice of

1-2 bananas sliced and dipped in lemon juice for garnish

 

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 2-3 bananas and toss them with the lemon juice and drain, then fold them into the banana cream mixture.

 

 

To assemble, place the entire crust mixture in your favorite pie pan and press it down evenly all around.  Then, pour the cream mixture on top and spread evenly with a spatula and finally layer with thinly sliced bananas to garnish.  Chill for 1-2 hours and serve.   

 

Enjoy!





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Do you have a favorite raw pie or cake recipe? We'd love to hear what if is. Please share in the comments below. Links are welcome!