Raw Banana Cream Pie & Whipped Coconut Cream

By tinathorn

Ingredients

• 225 g raw macadamia nuts, divided [approx 1 1/2 c, heaped]
• 1/2 c coconut oil, melted
• 100 g dry figs, fresh dates or a combination [approx 6 figs or 7 dates]
• scant 1/4 c lemon juice
• 1 ripe banana
• 1/2 c coconut milk
• 1/2 c rice or nut milk
• 2 tsp vanilla bean paste
• 1/2 tsp sea salt

Preparation

Step 1

2 – 3 just ripe bananas
1 Raw Salted Caramel Macadamia Pie Crust
whipped coconut cream [recipe below]
shredded coconut, optional
METHOD

Soak 1/2 c macadamia nuts overnight, rinse and drain. Remove stems from figs and seeds from dates, soak in warm water 15 mins, drain.

Prepare Raw Salted Caramel Macadamia Pie Crust and press at least 1.5 inches [4 cm] up side of a lined 8 inch [20 cm] removable-base tin. Refrigerated until needed.

Blitz soaked and un-soaked nuts to a rough paste. Add coconut oil, blend to a smooth paste. Add figs/dates, blend until very smooth. Add lemon juice and one banana, blend smooth. Add milks, vanilla and salt, blend until well combined.

Slice two bananas on an angle. Layer banana slices, half of filling, banana slices, remaining filling and smooth top. Refrigerate 2 hours or freeze 1 hour.

Slice half a banana on an angle, place on top of pie leaving a border around the edge, top with half the whipped coconut cream and smooth to cover slices. Refrigerate further 2 hours or overnight.

Decorate top with additional sliced banana, remaining whipped coconut cream and shredded coconut if desired.

COOK’S NOTES

If you are not on a raw diet feel free to use a baked pie crust of your choice.
Macadamias do not soften in the same way as cashews and you only want to soak about a third of the macs or it will adversely effect the final filling texture.