- 12
- 60 mins
- 60 mins
Ingredients
- Walnut Crust
- Walnut Crust
- Walnut Crust
- 1 1 1 cup walnuts
- 1 1 1 cup walnuts
- 1 1 1 cup walnuts
- 1 1 1 cup shredded coconut
- 1 1 1 cup shredded coconut
- 1 1 1 cup shredded coconut
- 1 1 1 tablespoon water
- 1 1 1 tablespoon water
- 1 1 1 tablespoon water
- Coconut Banana Filling
- Coconut Banana Filling
- Coconut Banana Filling
- 1/2 1/2 4 cup raw cashews, soaked 4 hours
- 1/2 1/2 4 cup raw cashews, soaked 4 hours
- 1/2 1/2 4 cup raw cashews, soaked 4 hours
- 1 1 1 tablespoon lemon juice
- 1 1 1 tablespoon lemon juice
- 1 1 1 tablespoon lemon juice
- 1 1 1 tablespoon coconut oil, melted
- 1 1 1 tablespoon coconut oil, melted
- 1 1 1 tablespoon coconut oil, melted
- 1/2 1/2 1/2 cup shredded coconut
- 1/2 1/2 1/2 cup shredded coconut
- 1/2 1/2 1/2 cup shredded coconut
- 2 2 2 very ripe bananas
- 2 2 2 very ripe bananas
- 2 2 2 very ripe bananas
- 1/2 1/2 1/2 teaspoon vanilla extract
- 1/2 1/2 1/2 teaspoon vanilla extract
- 1/2 1/2 1/2 teaspoon vanilla extract
- pinch pinch of salt
- pinch pinch of salt
- pinch pinch of salt
- Chocolate Mousse
- Chocolate Mousse
- Chocolate Mousse
- 1/2 1/2 4-6 cup cashews, soaked 4-6 hours
- 1/2 1/2 4-6 cup cashews, soaked 4-6 hours
- 1/2 1/2 4-6 cup cashews, soaked 4-6 hours
- 2 2 2 tablespoons water
- 2 2 2 tablespoons water
- 2 2 2 tablespoons water
- 2 2 2 tablespoons maple syrup
- 2 2 2 tablespoons maple syrup
- 2 2 2 tablespoons maple syrup
- 2 2 2 tablespoons raw cacao powder
- 2 2 2 tablespoons raw cacao powder
- 2 2 2 tablespoons raw cacao powder
- 1/2 1/2 1/2 tsp vanilla extract
- 1/2 1/2 1/2 tsp vanilla extract
- 1/2 1/2 1/2 tsp vanilla extract
- pinch pinch of salt
- pinch pinch of salt
- pinch pinch of salt
- 2 2 2 tablespoons coconut oil, melted
- 2 2 2 tablespoons coconut oil, melted
- 2 2 2 tablespoons coconut oil, melted
Preparation
Step 1
To make the crust, in a food processor mix together walnuts and coconut until well combined. Add water and blend until it forms a crumbly dough that sticks together when pressed. Evenly spread among 12 mini muffin cups and press dough along the bottoms and sides of the cups to shape. Place muffin tin in the freezer while making the filling.
To make the coconut filling, drain and rinse cashews. Place them into a food processor or powerful blender with lemon juice, and coconut oil and mix until completely smooth. Add the coconut, bananas, and vanilla extract and blend until well combined. Spoon or pipe the filling into chilled crusts. Return to freezer and freeze until filling is solid.
To make the chocolate mouse, Combine cashews, water, and maple syrup together in a food processor or high-powered blender until very smooth. Add cacao powder and salt and blend until well combined. With motor running, slowly add coconut oil until thoroughly mixed. Place mousse in the refrigerator for 10 minutes.
To assemble, remove the coconut pies from muffin tin by placing a butter knife between crust and tin. Use knife as a lever to pop the pies out. Top with chilled mousse and a banana chip or coconut.
Store in freezer until ready to serve.