Raw Banana Pie

April 22, 2016
Just wanted to share my birthday pie this year!
Corn Free
Dairy Free
Egg Free
Gluten Free
Soy Free
Vegan
Follow
Last weekend was my birthday! And this is what I ended up making for myself. I was hesitant to share it, because I wasn't sure if it's creamy enough, but here I am sharing it anyway. Mostly because I actually really liked it and so did the rest of my family. It has to do with the amount of time you let it defrost before serving, if you don't wait at all it has that icy texture that can happen when something has too much liquid in it, but if you wait too long it just melts. But it never gets quite as creamy as the pumpkin cheesecake that we posted last November. Even though it's not super creamy I actually liked it, it kinda felt like some ice cream-shaved ice-pie hybrid, which I know sounds kinda strange, but it tasted really good. It felt like a really great pie for the summer time, and since it was super hot last weekend it was perfect! And the lemon gives it a super subtle tangy-ness. What can I say it's a hard pie to explain. Now if you're looking for a creamier pie you could always try replacing some of the milk with more cashews or coconut oil (if you're not allergic to it). The great thing about raw recipes is instead of remaking the whole pie you can taste test it and make adjustments as your blending the ingredients together. Just remember that after something is frozen the flavors and sweetness mellows out. So make it just a tad stronger than you'd actually like it.

Crust

Ingredients

  • 1 cup walnuts
  • 1 cup medjool dates
  • 1 teaspoon maple syrup

Steps

  • In a food processor, pulse walnuts until they are finely chopped, set aside in a bowl
  • Combine dates and maple syrup in food processor and blend until it forms a paste
  • Thoroughly mix walnuts and date paste together
  • Evenly spread and press “crust” into the bottom of a lightly greased pie pan
  • Place in freezer while making the filling
  • Note: I used a 10 inch pie pan, but the size doesn’t matter as much since you don’t have to worry about baking the pie, it’ll just affect the thickness of the pie.

Filling

Ingredients

  • 1 cup cashews, soaked in water for 4-6 hours
  • 2 very ripe large bananas, I used frozen bananas
  • 1/2 cup milk of choice, I used our homemade hemp seed milk
  • 1/4 cup maple syrup
  •  1 1/2 – 2 tablespoons fresh lemon juice
  • 1/2 teaspoon sea salt

Steps

  • Combine everything in the blender 
  • Blend until very smooth, may take 5 or more minutes
  • Pour and spread over the crust and place back into the freezer 
  • Leave in the freezer for at least 3 hours, but overnight is better
  • Let defrost for a couple minutes before serving
  • Serve with your favorite toppings, we used chopped nuts, fruits and honey, but I’m thinking our maple cinnamon brittle would be amazing!
Enjoy!

Join our mailing list