Today we celebrated Josh’s 27th birthday! He finally caught me. I usually make him moco cake (booger in Spanish) and that has been his tradition for ions (it was his grandpa’s favorite) and I could do it vegan but I’m not so sure about raw. So, banana crème pie it was.
This recipe, modified from Thrive Foods turned about to be ridiculously yummy. A health-a-phobic (someone who fears health food) wouldn’t even see this one coming. Guess what I’m eating for a “recovery” snack the rest of the week?
There are several steps so bare with me…
- 1 1/2 cups macadamia nuts (a pit pricey but worth the splurge)
- 1/2 cup coconut flakes
- 1/2 tsp salt
- 3 tsp agave nectar
- 1 tsp coconut oil
- 1 tsp vanilla
In a food processor, process the macadamia nuts, coconut flakes, and salt until they are crumbly flour (mine never resembled crumbly flour. There may have been some leftover moisture in the food processor which had several washings that day–just went with it).
Add agave, oil, and vanilla and lightly pulse until the ingredients are well combined.
Press mixture into bottom of lightly greased (coconut oil) pie dish. Place in fridge.
Banana Crème Filling
- 2 1/2 cups soaked cashews
- 2 cups mashed banana
- 3/4 cup agave nectar
- 2 dates (my special ingredient)
- 2 tsp vanilla
- 1 tbsp lemon juice (I ran out)
- 1/4 tsp salt
- 1/2 cup coconut oil
Blend the first six ingredients until smooth. Add the coconut oil and blend until combined. Pour over chilled crust and return to fridge.
- 1 cup soaked cashews
- 1 cup coconut milk
- 1/4 cup agave
- 1 tsp vanilla
- 1 tsp lemon juice (again, didn’t have, would have been wonderful though)
- 3/4 cup coconut oil, liquified
- pinch of salt
- 1 sliced banana
Blend the first five ingredients together until smooth. Add coconut oil and blend until completely combined. Chill in refrigerator for a few minutes before spreading on pie.
Spread of pie, top with banana slices when you are ready to serve.
Savor it. Its good. Really good.