Banana Coconut Pie

Banana Coconut Pie



Crust:
1 ½ cups soaked almonds (measure after soaking)
pinch of sea salt
1 ½ cups chopped dates
1 Tbl pure maple syrup

Blend in a food processor with the s-blade until if forms large clumps or a ball.

Sprinkle a 9inch pie plate with some dried coconut. Then press the mixture onto the bottom and form small edges.

Filling:
1 cup raw cashews, soaked for 30min-1 hour and drained
½ cup water
3 Tbl pure maple syrup
½ tsp vanilla extract
¾ cup dried unsweetened coconut flakes/shreds

Put into VitaMix and blend until smooth. If using a regular blender, add the cashews, water, maple syrup and vanilla first and blend well. Slowly add the coconut and blend until smooth.

Pour into the shell and spread evenly.

I then refrigerate, putting the topping on right before I am ready to serve.

Topping:
4 bananas, sliced
3 Tbl dried unsweetened coconut flakes/shreds

Lay the bananas in circles, overlapping a little, on top of the cashew cream filling.

Sprinkle coconut on top and serve.

Notes: The bananas will start oxidizing quickly. The pie usually keeps its color about 4 hours in room temperature. I have also put the topping on and refrigerated it for an hour before serving or taking it to a potluck.