Sink your teeth into this dreamy, Banana Cream Pie. Words do not do justice to the delicious flavours and textures, offered in each bite. This may just be your new favourite dessert, as it is definitely ours!
Soak 5 pitted dates in 1 cup of water, for approximately 30 minutes. Save 3 tbsp of the date water for this recipe.
For the crust:
2 cups walnuts
1 cup shredded coconut, unsweetened
1/2 tsp sea salt
2 tbsp agave
1 tbsp coconut oil, melted
1 tsp vanilla extract
For the filling:
1/2 tsp cinnamon
5 dates, soaked
3 tbsp water (used to soak dates)
1 tbsp Silkeny coconut oil, melted
For the toppings:
2-3 fresh bananas, sliced
approximately 1-2 cups whipped coconut cream (see our recipe)
For the crust, mix the walnuts, shredded coconut and salt in a food processor, until it becomes light and crumbly. Add in the agave, 1 tbsp of coconut oil and the vanilla, and mix until well incorporated.
Spoon out the mixture and using your hands, form a thin layer of crust in a pie tray. Let sit in the fridge until read to assemble the rest of the pie.
Blend all of the ingredients listed for the filling (except for the coconut oil) in a blender, until smooth. Blend again, incorporating the coconut oil into the banana cream. Pour the banana cream onto the pie crust. Top with fresh banana slices and lastly spread the coconut cream evenly on the pie. Store in the fridge until ready to serve. Enjoy with a cup of coffee and good company.
This recipe was made by our recipe developer Jill Stella Richards.