CHOCOLATE BANANA PIE WITH COCONUT WHIPPED CREAM

COCONUT BANANA PIE WITH COCONUT WHIPPED CREAM

By thisrawsomeveganlife.com

crust:

175G/1 cup pecans

175G/1 cup walnuts

300G/1 1/2 cups dates or raisins

pinch of salt

1/2 teaspoon vanilla

filling:

3 peeled bananas (save one to slice)

85G/1/4 cup cashew butter

2 tablespoons melted coconut oil

60G/1/4 cup raw honey

60ml/1/4 cup nut milk (use as little as possible)

pinch of salt

1 teaspoon vanilla

30g/1/4 cup cacao powder

coconut whipped cream:

1 can coconut milk, put in the fridge overnight

seeds from 1 vanilla pod

1/8 teaspoon stevia or coconut sugar

to make the crust, process the nuts (in your food processor) into very small crumbs and add the dates or raisins and the rest of the crust ingredients. process until it all sticks together. press into a pie dish and put in the freezer.

to make the filling, blend all the ingredients until smooth then let it set and thicken in the fridge. when it's thick enough, spoon into the pie crust and layer with that remaining sliced banana. set in the fridge.

to make the coconut whipped cream, put your mixing bowl and whisk in the freezer. take the coconut milk out of the fridge and spoon off the really thick stuff on top, put this in your mixing bowl with the stevia/sugar and vanilla seeds and whisk until it's thick! i have a kitchen-aid so it's really easy for me. spread this all over your pie and let it set in the freezer or fridge for a few hours.