Makes 2 4″ pies and serves 4-8
Ingredients
Crust:
2/3 C Medjool dates
2/3 C unsweetened shredded coconut(+2 tbsp extra if needed)
1/2 tsp vanilla extract
1/4 C ground flax seed
pinch sea saltFilling:
1 can full fat coconut milk, refrigerated
1/4 C powdered sugar
1 tsp vanilla extract
2 large bananas
Chocolate to grate over top, optionalTo prepare the crust, place the dates and coconut in the food processor and blend until there are no large pieces of date left and the mixture comes together into a “dough”. Add the vanilla, flax and sea salt and process until completely combined. Add 2 tbsp extra coconut if the mixture is extremely sticky. If you plan to slice and remove the pieces of pie to serve, line the tins with plastic wrap or wax or parchment paper. Divide the mixture in half and press into 2 4″ pie plates. Place the crusts in the freezer while preparing the filling.
Remove the can of coconut milk from the fridge, open and scoop the hardened coconut cream off the top. Reserve the leftover coconut water for another use. In a cold glass or metal bowl(preferably with cold beaters) beat the coconut cream until airy and like very soft whipped cream. Add the powdered sugar(choosing an organic brand to ensure that it’s vegan) and vanilla and beat until combined. Remove the crusts from the freezer. Slice the bananas in thin 1/4″-1/2″ slices. Place one layer in the bottom of the pie. Fill the crusts up with whipped coconut cream and then top the pies with more banana slices. Store pies in the fridge and grate chocolate over just before serving. Serve directly in the pie tins or to slice, place pies in the freezer for 1 hour before slicing(more and it will be too hard, less and it will be a total mess). Enjoy!
Crust:
2/3 C Medjool dates
2/3 C unsweetened shredded coconut(+2 tbsp extra if needed)
1/2 tsp vanilla extract
1/4 C ground flax seed
pinch sea saltFilling:
1 can full fat coconut milk, refrigerated
1/4 C powdered sugar
1 tsp vanilla extract
2 large bananas
Chocolate to grate over top, optionalTo prepare the crust, place the dates and coconut in the food processor and blend until there are no large pieces of date left and the mixture comes together into a “dough”. Add the vanilla, flax and sea salt and process until completely combined. Add 2 tbsp extra coconut if the mixture is extremely sticky. If you plan to slice and remove the pieces of pie to serve, line the tins with plastic wrap or wax or parchment paper. Divide the mixture in half and press into 2 4″ pie plates. Place the crusts in the freezer while preparing the filling.
Remove the can of coconut milk from the fridge, open and scoop the hardened coconut cream off the top. Reserve the leftover coconut water for another use. In a cold glass or metal bowl(preferably with cold beaters) beat the coconut cream until airy and like very soft whipped cream. Add the powdered sugar(choosing an organic brand to ensure that it’s vegan) and vanilla and beat until combined. Remove the crusts from the freezer. Slice the bananas in thin 1/4″-1/2″ slices. Place one layer in the bottom of the pie. Fill the crusts up with whipped coconut cream and then top the pies with more banana slices. Store pies in the fridge and grate chocolate over just before serving. Serve directly in the pie tins or to slice, place pies in the freezer for 1 hour before slicing(more and it will be too hard, less and it will be a total mess). Enjoy!
Delicious Recipe courtesy of:
Raw Vegan Recipes – Facebook Page