If you know me you know that I love bananas. I also love coconut cream. I always have a stash of Trader Joe’s coconut cream in the cupboard. I little while ago Trader Joe’s was out-of-stock and I almost went crazy! Well, not quite but close.
I would like to share one of my favorite recipe that is really easy to make and is guaranteed to please your guests for any occasion. If you are not vegan, you can use real whipped cream too. This will save you a trip to Trader Joe’s.
Let’s get started:
Crust Ingredients:
1 cup pecans
1 cup walnuts
1 1/2 cups dates or raisins
pinch of salt
1/2 tsp vanilla
Chocolate – banana filling ingredients:
2 peeled bananas
1/4 cup cashew butter (or tahini butter)
2 tbsps melted coconut oil
1/4 cup agave/maple syrup
1/4 cup or less nut milk (use as little as possible)
pinch of salt
1 tsp vanilla
1/4 cup cacao powder
One or two sliced bananas
Coconut whipped cream ingredients:
1 can coconut cream, put in the fridge overnight
Seeds from 1 vanilla pod or 1 tsp of vanilla extract
Sweetener of your choice (I use maple syrup) to taste
Crust directions:
Process the nuts (in your food processor) into very small crumbs and add the dates or raisins, vanilla, and salt.
Process until it all sticks together. (be careful not to process too long)
Press into a pie dish and put in the freezer.
Chocolate – banana filling directions:
Blend all the ingredients until smooth then let it set and thicken in the fridge.
While the filling is thickening in the fridge, layer the crust with the sliced bananas.
Spoon filling on top of the sliced bananas set in the fridge.
Coconut whipped cream directions:
Put the thick coconut cream in a mixing bowl. Do not mix the water that will be in the can (if any).
Add sweetener and vanilla and whisk until you reach a smooth consistency.
Spread this all over your pie.
Sprinkle some cacao on top for garnish.
Let it set in the fridge for a few hours.
This pie is absolutely delicious. It is hard to have only one piece.
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