Realistically, why ever make a dessert so decadent and delicious that its almost guilt-inducing? Well, usually it’s birthdays and holidays… and this creamy sweet treat is just the thing to celebrate with. An indulgence made even more yummy knowing that it is rarely prepared, likely not even once a year.
Raw vegan, yes, but rich too with luscious bananas, thick coconut cream and a nutty sweet crust. Fortunately, for all its tastiness, it’s also very easy to put together. Best eaten and enjoyed guilt-free!
INGREDIENTS:
For the Crust —
1 Cup Raw Almonds
6-8 Pitted Dates
2 Tbsp. Shredded Coconut (Unsweetened)
1/2 Tsp. Vanilla Extract
Pinch Salt
1 Tsp. Coconut Oil
For the Filling —
1 Cup Raw Cashews, Soaked 2-4 hours
2 Tbsp. Water
1/4 Cup + 1 Tbsp. Maple Syrup
1 Tsp. Vanilla Extract
1-2 Ripe Bananas
1/2 Can Coconut Creme (we used Trader Joe’s brand)
2 Tbsp. Shredded Coconut (Unsweetened)
HOW TO MAKE IT:
Step One: To prepare the crust, place the almonds in a food processor and grind until chopped quite fine. If the dates are not soft, soak in warm water for 30 minutes first. Add the remaining crust ingredients and process until the mixture comes together. It will be a sticky ball.
Step Two: Lightly grease a 8 or 9″ glass pie plate with the coconut oil, which will help prevent sticking. Press the nut crust mixture into the pan and up the sides. Set aside.
Step Three: Blend the soaked and drained cashews with the water until smooth and creamy. If you soaked the dates, you can also use that water instead, adding a bit more sweetness. Ideally a high speed blender (e.g., Vitamix) works best but you can use a regular blender and allow more time. Transfer to a small bowl and mix in 1/4 cup maple syrup and 1 Tsp. vanilla extract. Taste and if you prefer a sweeter version, you can add more maple syrup. Pour into the prepared pie crust to coat bottom.
Step Four: Top cashew cream mixture with sliced bananas, covering bottom, You want very rip bananas as they have the sweetest flavor.
Step Five: Mix coconut cream with 1 Tbsp. maple syrup. If it’s straight from the can, chill for 30-60 minutes. Pour on top of banana layer. Top with the 2 Tbsp. shredded coconut.
Step Six: Cover with plastic or wax paper and chill in freezer approximately one hour. This will firm up the pie and make slicing easier. If you are not eating right away, remove and keep in the refrigerator.
Serves 8 (in theory, anyway).
Enjoy!