This pie drove me bananas!

Banana Coconut Cream Pie anyone? This is one of my favourite treats that I have ever made, it's raw, nut-free, gluten-free, and delicious. It's very different from your usual banana cream pie, but we embrace difference over here!

Banana Coconut Cream Pie Recipe

 

Crust Ingredients:

  • 2 Cups Medjool Pitted Dates
  • 1/2 Cup Gluten Free Oats
  • 1/2 Cup Hemp Seeds
  • 1 Cup Pumpkin Seeds
  • 1/4 Cup Coconut Syrup

Filling Ingredients:

  • 3  Bananas
  • 350 G Medium Firm Sprouted Tofu
  • 2 Tbsp Green Banana Flour
  • 1/3 Cup Coconut Sugar
  • 1 1/2 Cup Coconut Flakes
  • 2 Tbsp Coconut Mylk
  • 2 Tsp Vanilla
  • 1 Tsp Cinnamon

Coconut Cream Ingredients:

  • 1 Cup So Delicious Coconut Whip (Or you can make your own with coconut cream, coconut sugar, and vanilla)
  • 1/2 Cup Coconut Flakes
  • Zest of 1/4 Lemon

Crust Directions:

  1. Soak dates overnight to soften
  2. Blend dates in a food processor until creamy
  3. Add in all other ingredients and blend
  4. Press crust mixture firmly into a greased circular cake pan.
  5. Cover and refrigerate for two hours.

Filling Directions:

  1. Blend all ingredients in a food processor
  2. Pour into a mason jar or container, cover, and refrigerate for two hours.

Coconut Cream Directions:

  1. Whip all ingredients together in a mixing bowl
  2. Refrigerate until filling and crust are ready. 

Pie Directions:

  1. Take crust out of the refrigerator.
  2. Pour filling on top of the crust.
  3. Smoothen the filling with a spatula.
  4. Freeze until the mixture sets (this should take about 2 hours)
  5. Remove the pie from the pan.
  6. Top with coconut whip.
  7. Freeze for 20 minutes.
  8. Serve.