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Banana Cream ~ Dream Pie

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Servings 1 8 inch pie

Ingredients
  

  • The Crust:
  • 2 1/4 C pitted dates
  • 1 C cashews soaked in water with a dash of salt for 4 hours and dehydrated in a 150 degree F. oven for 8 hours
  • 2 tbsp shredded raw coconut
  • 1 tbsp coconut oil
  • The filling:
  • 2 1/4 C cashews soaked in water with a dash of salt for 4 hours, do not dehydrate
  • 1 3/4 C coconut oil
  • juice from one lime
  • 2 tbsp almond milk plain, unsweetened
  • 1/2 C agave nectar
  • 1 tbsp vanilla powder or extract
  • 4 small bananas
  • The Cream:
  • 1 can of coconut milk refrigerated over night, liquid drained off
  • 3 tbsp agave nectar
  • 1 tsp vanilla extract
  • Slivered almonds for garnish.

Instructions
 

  • The Crust:
  • Combine all ingredients in a food processor and pulse until fine. Press into the bottom of an 8-inch spring form pan. Chill in the refrigerator while making the filling.
  • The Filling:
  • Combine all ingredients in a food processor and pulse until smooth.
  • Slice two of the bananas and line the bottom of the crust. Pour the filling over top and smooth out.
  • Refrigerate for 2 hours or until firm.
  • The Cream:
  • Place the coconut cream in a medium bowl along with the agave and vanilla extract. Blend with a mixer until smooth and fluffy.
  • Top the pie with some of the cream and smooth out. Slice the other two bananas and place them on top. Finish decorating the pie with the cream by placing it in a piping bag, fitted with a decorating tip of your choice.
  • Garnish with the slivered almonds.

Notes

Recipe by: Connie Murray