MAKES ONE 9-INCH PIE
There are some classic desserts that can’t be left behind, so we have to create a healthy, scrumptious spin on them. That way, we get all of the delicious flavor without the negative side effects from poor ingredients. This Going Bananas Cream Pie won’t sit for long — it’s irresistible. We might say you’ll go bananas for it!
For the crust
1 cup pecans
1 cup macadamia nuts
⅓ cup chopped pitted dates (preferably Medjool)
Pinch of Himalayan pink salt
1 Place pecans and macadamia nuts in a food processor and blitz until the pieces are the size of quinoa gains or short-grain brown rice.
2 Add in the chopped dates and salt. Blitz until mixed well.
3 Pour the crust mixture into a 9-inch pie pan and press down evenly with your fingers until you have covered the bottom. Place in the freezer to chill while you work on the filling.
For the filling
1 cup raw cashews, soaked for at least 2 hours
1 13.5-oz. can coconut cream, chilled overnight or for at least 2 hours
2 bananas
¼ cup coconut oil
2 Tbsp. lemon juice
¼ cup maple syrup
½ tsp. vanilla extract
Pinch of Himalayan pink salt
Juice from 1 lime
1 Place the cashews into a high-powered blender or food processor.
2 Without shaking it, open the can of coconut cream. Drain out the water and use only the cream. Add the coconut cream to the blender or food processor with 1 banana, coconut oil, lemon juice, maple syrup, vanilla extract, and salt. Blitz twice for 45 seconds each time, or until smooth.
3 Pour the filling into the crust. Cover with plastic wrap and place in the freezer for at least 2 hours to set.
4 While the pie sets, slice the second banana into a bowl and cover the pieces in the lime juice. Use the banana slices to garnish the top of your pie before serving.