banana coconut cream pie

Banana Coconut Cream Pie

Pie - Use Organic:
  • 3 large bananas
  • ¼ cup almond milk
  • ½ tsp. vanilla extract
  • 1 cup dried coconut flakes
  • ½ cup Garden of Life Coconut Oil - melted
  • 1 cup cashews (soaked in water for about 20 minutes)
  • 1½ cups pecans
  • 6-7 large Medjool dates - pitted
  • 1 pinch of sea salt
  • 1½ tbsp. Garden of Life Coconut Oil
  • ¼ cup dried coconut flakes

To make crust:

  1. Place pecans and salt into the food processor using the “s” blade.
  2. Process down until you get a flour-like consistency.
  3. Add dates and coconut oil and pulse until well combined then press crust into a 9 inch tart pan or spring form pan.
  4. Thinly slice the bananas and place them in one even layer on top of the crust.

To make filling:

  1. Rinse off cashews and place in blender with remaining pie ingredients.
  2. Blend until smooth (works best with a high speed blender such as a Vitamix).
  3. Pour pie filling over crust then sprinkle on the ¼ cup dried coconut flakes.
  4. Store in refrigerator for at least 3 hours before cutting and serving. Lasts 2-3 days in refrigerator or 1 month in freezer.


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