This raw, vegan, gluten-free, and ultra-healthy rendition of frozen banana crème pie is surprisingly sophisticated and satisfying. Made without any additives, sugar, preservatives, flour, or eggs, you will amaze your friends and family with the creamy, cashew-based texture and the rich, nutty crust.
See all dessert recipes.
In a bowl, soak the cashews in water for about 1-2 hours. In another bowl, soak the dates in 1 cup water for about 30-60 minutes.
Drain the dates, but reserve the water. Drain the cashews and place in a blender with half of the date water, agave nectar, and coconut oil and blend until smooth. Add the rest of the water with the dates and vanilla extract and blend until smooth. Refrigerate 20 minutes before serving. Can be sealed and stored for several days in refrigerator.
In the bowl of a food processor fitted with the "S" blade, combine the nuts, dates, vanilla extract, shredded coconut, and 1 ½ tablespoons of the coconut oil and process until all of the ingredients stick together and move up the sides of the bowl.
Use the remaining coconut oil to moisten the 8- or 9-inch pie tin or plate. Form the crust to fit the pie plate. Cover the pie crust with a layer of bananas. Pour 1 cup of the sauce over the bananas and decorate the top with cinnamon and more slices of banana.
Cover with waxed paper and then with plastic wrap or aluminum foil and freeze for 3-4 hours. Slice and serve. This pie will keep for up to 2 weeks frozen.