This Pie is Bananas! B A N A N A S

Who doesn’t love a good piece of pie? Sam and I really love bananas, and pie, but we were having a really hard time trying to find a raw vegan creamy pie that was nut free. So after many searches and many empty bellies, we decided to try and create our own! Our result was this yummy, raw, gluten free, protein filled, banana coconut pie. I hope you enjoy it as much as we did! (and do)

Banana Coconut Pie Recipe

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Ingredients

Filling:

  • 3 Bananas
  • 2 Tbsp Banana Flour
  • 1/3 Cup Coconut Sugar
  • 1/2 Tsp Coconut Mylk
  • 1 1/4 Cup Shredded Coconut
  • 350 g Medium Firm Tofu
  • 2 Tsp Vanilla
  • 1 Tsp Cinnamon
  • 1 Tbsp Maple Syrup

Crust:

  • 1 1/2 Cup Pitted Dates
  • 1 Cup Hemp Hearts
  • 1 Cup Pumpkin Seeds

Topping:

  • 1/2 Tub Coconut Whip
  • 1/2 Cup Coconut Flakes
  • Zest of 1/2 Lemon

Directions

Filling:.

  • Blend all ingredients together.
  • Refrigerate for 1 hour.

Crust:

  • Soak dates over night.
  • In a food processor blend together the dates, pumpkin seeds, and hemp seeds until the dates are smooth.

Coconut Whip:

  • Using a whisk, whip together the coconut whip, coconut flakes, and lemon zest..

Pie:

  • Pour pie crust into a greased or parchment lined pie tin.
  • Flatten and shape the pie crust mixture
  • Once flattened, pour the filling onto the crust
  • Freeze for 4-6 hours
  • Once the pie is ready to serve, spread on the coconut whipped cream!
  • Eat & Enjoy

 

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