Raw Banana Coconut Dream Pie
Method: Base – Spread a knob of melted coconut oil along the bottom of a spring form pan. If you don’t have a spring form pan, use a regular pie pan. Place pecans in a food processor and pulse to make a crumble. Add dates, coconut and sea salt and process to combine. You want the mixture to stick together when squeezed between your fingers. Press the mixture into the pan forming the crust layer. Slice a few bananas and line them on top of the base. Nut/Seed Butter Layer – Put all ingredients in a food processor or high powered blender and mix until smooth. If it’s having trouble blending, add a bit more liquid. Smooth mixture evenly on top of the base and sliced bananas. Banana Coconut Layer – Put all ingredients in a food processor or blender and mix until smooth. Smooth mixture evenly on top of the nut/seed butter layer. Decorate the top with cacao nibs, shredded coconut, banana chips and anything else you would like Freeze to set for 4-6 hours or overnight. Take out of freezer and let thaw for a few minutes to be able to remove from spring form pan. Slice and serve! Store pie in the freezer, each time taking out a few minutes before serving. Notes: If there is a nut allergy, replace pecans with 1 cup pumpkin seeds and 1 cup oats or 1 cup figs and 1 cup oats. Or omit the nut butter layer and double the banana coconut layer if desired.
Ingredients
Crust
Nut/Seed Butter Layer
Banana Coconut Layer
Toppings

Image Credit: Liz Selva