Raw Vegan Banana Cream Pie
1 heaping cup walnuts
1 heaping cup pitted dates (soaked for 10 minutes in warm water and drained)
1.25 cups cashews soaked for at least 4 hours or overnight, then drained
3.5 Tbsp coconut oil, melted
1/4 cup agave nectar or maple syrup
1 medium just reallyt ripe banana (~ 1/2 cup mashed)*
1/3 cup full fat coconut milk
3/4 tsp pure vanilla extract
1/4 tsp sea salt
1 Tbsp lemon juice
Place soaked dates in the food processor and process until small bits remain and/or it forms into a ball. Remove and set aside.
Process walnuts until a meal consistency is achieved. Add back in dates and a pinch of salt and mix to combine. When squeezed between two fingers, the crust should stick together and feel moldable. If too dry, add another date or two. If too wet, add a little almond or walnut meal.
Press into a springform pan, or an 8×8 baking dish or round cake pan lined with plastic wrap or parchment. Press until flat, going up the sides about 1/2 inch. Place in freezer to set.
Add all filling ingredients to a blender and blend until smooth and creamy – about 1-2 minutes. If it’s having trouble blending, add a little more agave or water to encourage it along. It should be silky smooth when completely combined.
Taste and adjust seasonings as needed. I think adding a heaping spoonful of peanut butter at this point would be a brilliant idea. Then pour into crust and smooth with a spoon. Tap to release any air bubbles, then cover and freeze until set – about 4-6 hours.
To serve, let thaw for 5 minutes. Top slices with coconut whipped cream, crushed peanuts and caramel sauce (optional). Should keep in the freezer, covered, for at least 1 week.
I changed the recipe slightly. I like my banana riper, more vanilla and less lemon juice. It’s really up to you. I adapted the recipe slightly from the original recipe you can see here at Minimalist Baker. They have an amazing site and you should bookmark it and check it out often!