Crust:
1 cup almonds soaked
1 cup dried, unsweetened coconut
1/2 cup dates
1/4 teaspoon sea salt
Place all crust ingredients in the food processor. Process until the mixture sticks together and the dates are well processed.
Dump crust mixture into your pie crust/glass dish. Press the crust down firmly in your dish with your hands. (Crust is now done.)
Filling:
2 medium bananas
3/4 cup almonds blanched (peeled)
1/4 cup honey
1/4 cup lemon juice
1/3 cup coconut oil
1 teaspoon vanilla
1/8 teaspoon sea salt
¼ cup Irish moss cream (optional to achieve firmness)
Add all banana filling ingredients to your blender. Blend until creamy and smooth.
Pour banana cream filling onto the crust. Smooth out with the back of a spoon.
Assemble:
Cover and throw in freezer. Ideally should be frozen overnight to firm up so that it can be sliced perfectly.
When you’re ready to serve, remove it from the freezer and decorate with bananas, nuts or shredded coconut.
This raw banana cream pie recipe should always be kept in the freezer if you decide not to use Irish moss. (It'll get soggy if in the fridge.)
Recipe and picture by Luzy Perez AKA Luzy in the Raw with Almonds