This recipe works with many delicious and whole foods ~ coconut, dates, cashews, bananas, vanilla beans ~ these gorgeous ingredients provide a strong visual connection to our food while we prepare it. Take note of where your food comes from, how it smells as you work with your ingredients, and appreciate all that these flavor combinations have to offer. If you haven't given up dairy, this pie might just change your habits forever. Let's get started!
For the crust:
2 cups raw nuts such as almonds, walnuts, pecans or a combination
1 cup shredded coconut
9 large medjool dates, pitted, chopped
For the Filling:
1 1/2 cup cashews
1/2 cup coconut oil, melted
1 cup coconut milk
1/4 cup lemon juice, freshly squeezed
5 bananas (1 for blending, 4 sliced)
1 pinch vanilla bean, scraped OR 2 tsp. vanilla extract
1/2 tsp. salt
1 batch of coconut whipped cream
Method for the crust:
Using a food processor fitted with the "S" type blade, add the nuts and pulse until the nuts are chopped into small pieces. Add the coconut and the dates and pulse again until the mixture forms a dough ball. This shouldn't take very long. If your dough isn't sticking together, add an extra date or two. Take a pie pan and line with plastic wrap. Press your crust into the pie pan. Cover and refrigerate while making the filling.
Method for the filling:
In a food processor fitted with the "S" type blade or a Vitamix blender, blend all ingredients expect the 4 bananas for slicing. Blend until smooth and creamy. Take your four bananas and slice them. Pull the pie crust from the refrigerator. Lay one layer of sliced bananas on the base of your crust. Add a layer of filling and then top with more banana slices. Top with a thin layer of the filling. Make sure to cover all the banana slices since the lemon juice in the filling will keep the banana slices from oxidizing. Cover and refrigerate overnight.
Coconut Whipped Cream Method:
Flesh of one to two young coconuts (how to open a coconut)
3 dates, pitted, chopped OR 1/4 cup raw coconut nectar OR 3 Tbsp. maple syrup
1/4 cup raw cashews, ground into flour (use a coffee grinder)
1 Tbsp. vanilla extract
1/4 cup coconut water
Add all ingredients to a high speed blender or food processor and blend until whipped cream forms!
Top with an ample layer of coconut whipped cream and more shredded coconut. Slice and enjoy!