Banana Coconut Cream Pie w/Chocolate Crust!
Banana Coconut Cream Pie w/ Chocolate Crust!
Chocolate Crust
- 1 cup almonds
- 1/2 cup walnuts or pecans
- 1 cup pitted dates, chopped
- 1/4-1/3 cup cacao powder
- 1 teaspoon vanilla powder
- 1/8 teaspoon himalayan sea salt
- 1-2 teaspoons water, as needed
Grind the almonds in a food processor.
Add the remaining ingredients and process to combine into a dough.
If the mixture is too crumbly and dry, add a little water.
Banana Filling
Diced banana
Blend all but the psyllim and coconut oil until smooth and creamy in a high speed blender.
Add the last two ingredients and blend again to incorporate.
Fold in the diced banana.
Add the remaining ingredients and process to combine into a dough.
If the mixture is too crumbly and dry, add a little water.
Banana Filling
- 1 1/2 cups mashed banana
- 2/3 cup packed young coconut pulp
- 4 tablespoons irish moss gel
- 12 drops stevia
- 1 teaspoon vanilla powder
- 1/2 teaspoon lemon juice
- 1 teaspoon psyllium (optional)
- 6 tablespoons melted coconut oil
Diced banana
Blend all but the psyllim and coconut oil until smooth and creamy in a high speed blender.
Add the last two ingredients and blend again to incorporate.
Fold in the diced banana.
Coconut Whipped Cream
3/4 cup packed coconut pulp
1/4 cup coconut water
1/4 cup cashews
1/4 cup irish moss gel
2 tablespoons + 1/2 teaspoon agave or maple
2 teaspoons lemon juice
1 1/2 teaspoons vanilla powder
4 drops stevia
1 tablespoons agave nectar or 2 tablespoons coconut nectar
1/3 cup melted coconut oil
Blend all but the coconut oil and powder/lecithin until smooth and creamy.
Add the last two ingredients and blend again to incorporate.
Pour into a large container and chill in the fridge for at least 8 hours.
When chilled, pipe over banana cream. Sprinkle with cacao nibs.
3/4 cup packed coconut pulp
1/4 cup coconut water
1/4 cup cashews
1/4 cup irish moss gel
2 tablespoons + 1/2 teaspoon agave or maple
2 teaspoons lemon juice
1 1/2 teaspoons vanilla powder
4 drops stevia
1 tablespoons agave nectar or 2 tablespoons coconut nectar
1/3 cup melted coconut oil
Blend all but the coconut oil and powder/lecithin until smooth and creamy.
Add the last two ingredients and blend again to incorporate.
Pour into a large container and chill in the fridge for at least 8 hours.
When chilled, pipe over banana cream. Sprinkle with cacao nibs.
ENJOY! :)
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Comments
I love mango smoothies, I have come up with quite a nbeumr of mango smoothie recipes myself! I haven’t tried coconut milk on it though. I find it too heavy on dishes, so I never really thought of trying it here especially when it’s going to be raw. But then again, I love mango smoothies so much that I would like to give this a try, lol! Let’s see what will happen, good luck to my tummy, lol!