Well! I tried my hand at a raw vegan banana cream pie.....and I even failed at my cheat! I bought a crust made from New Pioneer Coop here in Cedar Rapids to test it out, and I forgot to bake it! I know I also recently had a blog about reducing sugar, I think this is a nice way to have a sweet treat without all the processed junk.
Despite that the pie is delicious! I can't wait until I try it with the intended pie crust.
Prep and Total Time- 15 minutes, Serves 8, Gluten Free, Dairy Free, (Vegan)
1 heaping cup of walnuts
1 heaping cup of pitted dates (soaked for about 10 minutes in warm water and drained)
1.25 cups cashews, soaked for at least 4 hours or overnight, then drained
3.5 TBS coconut oil, melted
1/4 cup agave nectar or maple syrup
1 medium just ripe banana (1/2 cup mashed up) **You can alter this with other fruits also, mango is great when it's in season!
1/3 cup full fat coconut milk (scrape off the top, the cream, and set it aside to make whipped topping)
1/2 tsp pure vanilla extract
1/4 tsp sea salt
2-3 TBS lemon juice
Place soaked dates in the food processor and process until small bits remain and/or forms into a ball. Remove and set aside. Process the walnuts in processor until a meal consistency is achieved. Add back in dates and a pinch of salt and mix to combine. When squeezed between two fingers, the crust should stick together and feel moldable. If too dry, add another date or two. If too wet, add a little almond or walnut meal. Press into a springform pan, or an 8x8 baking dish or round cake pan lined with plastic wrap or parchment. Press until flat, going up the sides about 1/2 inch. Place in freezer to set.
In blender add all filling ingredients and blend until smooth and creamy, about 1-2 minutes. If it's having trouble blending, add a little more agave or water to encourage it along. It should be silky smooth when completely combined.
Taste and adjust seasonings as needed. Line the crust pan with sliced bananas. Pour filling into crust and smooth with a spoon. Tap to release any air bubbles if it is thicker, mine poured right in. Cover and freeze it to set, about 4-6 hours.
To serve, thaw 5 minutes, top slices with coconut if you'd like or homemade coconut whipped cream, crushed peanuts or caramel sauce. It should keep for about 1 week in the freezer.
Cream remnants of the can of coconut milk
1/2 TBS light brown sugar
1/2 TBS coconut sugar (use organic and fair trade for best quality)
1 TBS vanilla extract
Whip! And whip it good.
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