Raw Banana Cream Pie
By Deviliciously Raw
Yield 1 cake
Download Recipe
Ingredients:
For the crust:
- 2 cup almond meal
- 1/2 cup finely shredded coconut
- 2-3 tablespoons coconut nectar
- 1 tablespoon coconut oil
For the filling:
- 1 + 1/2 cup cashews, soaked
- 3 tablespoons coconut oil, melted
- 1/4 cup coconut nectar
- 2 medium ripe bananas
- Seeds from 1/2 vanilla bean
- Juice of 1 lime
- Pinch of pink Himalayan salt
For the creamy cashew icing:
- 2 cup raw cashews, soaked 2-3 hours and rinsed
- 2 tablespoons coconut oil, melted
- 3 tablespoons coconut nectar
- Seeds from 1/2 vanilla bean
- 1 teaspoon fresh lime juice
- Pinch of pink Himalayan salt
- 2-4 tablespoons filtered water (needed for blending)
For the caramel:
- 3 tablespoons coconut nectar
- 1 tablespoons coconut oil
- 2 teaspoons lucuma powder
- Pinch of cinnamon
Method:
- Line the base and sides of a 9-inch cake tin with baking paper and set aside. For the crust, combine all the ingredients in the food processor fitted with the S blade and process until well combined. Press mixture evenly into prepared cake tin, pushing mixture up the sides, about 2 to 3 centimeters. Place in the freezer whilst you make the filling.
- For the filling, place all ingredients in a powerful blender and blend until smooth. Take your prepared crust out of the freezer and pour the cream over the base by using a spatula. Add chopped bananas. Place back in the freezer whilst you make the icing.
- For the icing, place all ingredients into a food processor and process until smooth. Remove cake from freezer, top with the icing and let sit in the freezer (about an hour) until it’s set.
- Take out of freezer 1 hour before you want to serve it so it can soften and is easy to cut. This does need to be served chilled, though.
- To make the caramel, mix all the ingredients together. Decorate and serve.
- Enjoy!