Banana Coconut Pie

_DSC0751You have to be a banana lover to enjoy this pie as the banana taste is pretty dominant. Bananas are one of our best sources of potassium, an essential mineral for maintaining normal blood pressure and heart function. Its dietary fiber content can help you feel fuller longer and also keep your digestive processes running smoothly. They also contain significant amounts of vitamin C and B6 which plays vital role in maintaining the integrity and elasticity of the skin. In addition, the large amount of antioxidants and manganese present in banana protect the body from damage caused by oxygen free radicals which lead to premature aging of the skin.

Ingredients:

Crust:
•1 cup sprouted, dried buckwheat
•1 cup shredded unsweetened coconut flakes
•½ cup raw walnuts
•6 soft medjool dates, pitted and chopped
•1/8 teaspoon sea salt

Filling:
•2 cups sliced bananas
•2 cups raw cashews (soaked for at least 4 hours in filtered water and drained) or If you have access to young coconut, only add ½ cup of cashews and 1 ½ cups young coconut meat
•1/3 cup plus 1 Tbsp raw honey or agave nectar
•1/4 tsp sea salt
•2 tsp pure vanilla extract
•1/3 cup raw coconut oil (melted to liquid)
•3 Tbsp raw cacao powder

Coconut Cream topping:
•1 can full fat coconut milk, chilled overnight (I used the brand Native Forest, Unsweetened Organic Coconut Milk Classic, as it’s a brand I know that uses BPA-free cans)
•2 tbsp pure maple syrup (you can also use agave or raw honey)
•1-2 tsp cinnamon
•1-2 tsp vanilla extract

For the crust:
1.combine the walnuts, coconut, and buckwheat in a food processor and process until crumbs.
2.Add the sea salt and dates and process until the mixture starts to come together when squeezed.
3.Press into the bottom and up the sides of a 6 inch springform pan, sprayed with non-stick coconut oil spray. Place in the freezer while you prepare the filling.

For the filling:
1.combine 2 cups sliced bananas, cashews, honey or agave, sea salt, and vanilla in a food processor and process until smooth. With the motor running, slowly add the coconut oil and process for a minute.
2.Divide the mixture into 2 bowls, then place one back in the food processor and add cacao powder. Process until combined.
3.Pour the chocolate filling mixture over the prepared crust, then add the plain banana half on top. Place in the freezer to set for about an hour.

The topping:
Since traditional whipped cream is typically loaded with heavy cream and refined sugar, coconut whipped cream is the perfect alternative. The result is a thick and luscious cream, naturally sweetened and loaded with healthy fats.

Place the can of coconut milk in the refrigerator overnight. Chill a mason jar in the freezer for at least 30 minutes.

Carefully remove the coconut milk from the fridge so you don’t disturb the separation. Scoop off the cream that has risen to the top and place in the mason jar. You can save the thinner coconut water for shakes or other uses. Add in the maple syrup, cinnamon & vanilla, close the lid and shake it so that it all mixes. The spread the mixture on top of your pie.

You can top the whipped cream with chopped walnuts or pecans or what ever else you wish to make this dream pie look pretty.

You’ll go bananas over this pie!

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