photoBanana Cream Pie

This recipe is inspired by Heather Pace’s delicious version.

Base

  • 1 cup walnut (soaked and spun dry)
  • 1 cup coconut flakes
  • 1 cup mixed dates and figs
  • Himalayan salt

Blend in food processor and pat into base.

Filling option 1 – banana cream (pictured)

  • 3 big bananas
  • 0.25 cup coconut butter/oil
  • 3 dates
  • 1 teaspoon tumeric (to make it more banana coloured)
  • Himalayan salt
  • 2 extra bananas for inside the pie

Blend all the ingredients together in the food processor (except the 2 extra bananas). Slice the extra bananas onto the base. Pour pie filling over the top. Hit base on the counter to encourage any air bubbles to come up. Refrigerate before serving.

Or alternatively go for a chocolate filling

  • 2 med avocadoes
  • 1 banana
  • 0.5 cup cacao powder
  • 0.25 cup maca
  • 0.25 cup agave (or preferred sweetener e.g. soaked dates)
  • Himalayan salt
  • Handful white mulberries

Blend everything (except mulberries) in food processor until well mixed.
 Spoon on top of base. Sprinkle over mulberries and pat in.