Saturday, December 20, 2014
Raw Banana Cream Pie Recipe
Spring form pan (mine is 9") lined with parchment paper. You can use plastic wrap but I'm told parchment is healthier. That's how you get the "design" on the sides, from the wrinkles in the paper.
1 cup raw sunflower seeds
1 overflowing cup of raw walnuts
1 cup mixed golden and regular raisins
about 8 medjool dates
1/4 cup shredded dried coconut (optional)
3 cups raw cashews soaked overnight (can soak for less but will be creamier if longer soak)
1/2 cup coconut oil
1/2 cup honey
5 medium bananas (you don't have to measure, depends on the size of your pan!)
1/4 - 1/3 cup maple syrup (you can taste as you go for desired sweetness)
splash of vanilla
1 teaspoon cocoa powder
1 teaspoon carob powder
1-2 Tablespoons maple syrup and or honey
put the crust ingredients in a food processor with the S blade, nuts first, then raisins, then add the pitted dates one at a time while the machine is running. Process until it starts to stick together. Press it into the prepared spring form pan and place in freezer.
In your clean food processor add the ingredients for the filling, starting with the nuts and add the rest as the machine runs. Taste as you go. You might not need so much sweetener since bananas are very sweet o their own. Pour into the pan on top of the crust and put back into the freezer to set up. Let it set in the freezer for around 5 hours.
Before you take it out of the freezer prepare the topping.
With a teaspoon in a small bowl, mix the sweetener and powder. If you're using only cocoa powder, use less because it's more bitter than carob powder. You can always add more if you want to.
Remove from pan and put on serving plate. Drizzle with the topping in random swirls, down the sides of the pie, and even on the plate.
This pie will freeze hard but you'll want to take it out and keep in the fridge before you serve it so it's soft and creamy. In summer it could get pretty melty like an ice-cream cake. It's relish! Enjoy!