Banana Coconut Cream Pie
Vegan and Gluten Free Banana Coconut Cream Pie Recipe
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
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
Soak dates overnight to soften
Blend dates in a food processor until creamy
Add in all other ingredients and blend
Press crust mixture firmly into a greased circular cake pan.
Cover and refrigerate for two hours.
Blend all ingredients in a food processor
Pour into a mason jar or container, cover, and refrigerate for two hours.
Coconut Cream Directions:
Whip all ingredients together in a mixing bowl
Refrigerate until filling and crust are ready.
Take crust out of the refrigerator.
Pour filling on top of the crust.
Smoothen the filling with a spatula.
Freeze until the mixture sets (this should take about 2 hours)
Remove the pie from the pan.
Top with coconut whip.
Freeze for 20 minutes.