Something Special: Raw Banana Cream Pie

1911628_700418780008312_634919735_nAnother amazingly delicious RAW pie – and this one is so amazing and packed with so many nutritious ingredients, that I would say you can have it for breakfast! And I had it as a special Sunday afternoon treat together with a cup of Aurile Vanilla Metabolism Cappuccino (yes, burning calories while eating them!)

But let’s get down to the recipe (which is the altered version of The Rawtarian recipe book):

 

Ingredients:

For Crust:

1 cup cashews

1 cup dried, unsweetened coconut

1/2 cup dates

1/4 teaspoon sea salt

For 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

Method:

1690184_690496977667159_935604560_n1. Place all crust ingredients in the food processor. Process until the mixture sticks together and the dates are well processed. Dump crust mixture into your pie crust/glass dish. Press the crust down firmly in your dish with your hands. (Crust is now done.)

2. Add all banana filling ingredients to your blender. Blend until creamy and smooth. Pour banana cream filling onto the crust. Smooth out with the back of a spoon.

3. Cover and throw in freezer. Ideally should be frozen overnight to firm up so that it can be sliced perfectly. This raw banana cream pie recipe should always be kept in the freezer. (It’ll get soggy if in the fridge.) You can also make it as little cupcakes and add them to silicone cupcake forms. I have decorated mine with shredded coconut and blueberries, but you can choose yourself, what tastes best with bananas!

I won’t say ‘Enjoy It’, as I know you will 😉

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