RAW Banana Cream Pie

Raw banana cream pie recipe

Posted in: Raw Pies and Crumbles

Crust ingredients:

1 cup cashews

1 cup dried, unsweetened coconut

1/2 cup dates

1/4 teaspoon sea salt

Banana filling:

2 medium bananas

3/4 cup cashews

1/4 cup honey

1/4 cup lemon juice

1/3 cup coconut oil

1 teaspoon vanilla

1/8 teaspoon sea salt

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Rating

5

5/5 (from 3 ratings)

Preparation Time

10 min

Wait Time

3 hours

Total Time

3 hours 10 min

Suggested Servings

6 servings

Shelf Life

1 week in freezer

Equipment

Blender

Food Processor

Nutrition Facts

Per 136 g (5 oz) suggested serving

Amount		% Daily
Calories	416	17 %
Protein	5 g	9 %
Fat	28 g	37 %
Carbohydrate	43 g	13 %
Dietary Fiber	5 g	16 %
Sugars	29 g

Source: The Rawtarian, USDA

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Directions

1. Place all crust ingredients in the food processor. Process until the mixture sticks together and the dates are well processed.

2. Dump crust mixture into your pie crust/glass dish. Press the crust down firmly in your dish with your hands. (Crust is now done.)

3. Add all banana filling ingredients to your blender. Blend until creamy and smooth.

4. Pour banana cream filling onto the crust. Smooth out with the back of a spoon.

8. Cover and throw in freezer. Ideally should be frozen overnight to firm up so that it can be sliced perfectly.

9. This raw banana cream pie recipe should always be kept in the freezer. (It'll get soggy if in the fridge.)