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:
Place pecans and salt into the food processor using the “s” blade.
Process down until you get a flour-like consistency.
Add dates and coconut oil and pulse until well combined then press crust into a 9 inch tart pan or spring form pan.
Thinly slice the bananas and place them in one even layer on top of the crust.
To make filling:
Rinse off cashews and place in blender with remaining pie ingredients.
Blend until smooth (works best with a high speed blender such as a Vitamix).
Pour pie filling over crust then sprinkle on the ¼ cup dried coconut flakes.
Store in refrigerator for at least 3 hours before cutting and serving. Lasts 2-3 days in refrigerator or 1 month in freezer.