Crust
- 1/2 C raw pecans
- 1/2 C raw cashews
- 1/4 C shredded coconut
- 1/2 C Cocoa
- 4 Medjool dates
- tsp Vanilla
- Tbs raw agave nectar (to taste and to assure crust is sticky)
Pulse nuts to a coarse meal.
Add other ingredients and pulse to a sticky dough.
Press evenly into pie plate or muffin tins. I like to use a springform pan. Place in freezer.
Filling
- 2-3 bananas
- cream from the top of 2 cans of full fat coconut milk refrigerated over night
- 1/4 C coconut oil
- tsp vanilla
- pinch salt
- 3 Tbs raw agave nectar
Process in blender/food processor until smooth and creamy. Pour and spread evenly onto crust
and place back in freezer 2-3 hours
Thaw for 10-15 minutes before serving .
Top with coconut whipped cream and shredded coconut.
Coconut whipped cream:
Scoop the cream off the top of a refrigerated can of full fat coconut milk and whip with 1 tsp of vanilla and 5 drops of stevia or a tsp of raw agave syrup.
deborah allison RAW 