Banana Coconut Cream pie with Dark Chocolate Crust

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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.

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Add other ingredients and pulse to a sticky dough.

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Press  evenly into pie plate or muffin tins. I like to use a springform pan. Place in freezer.

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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

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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.

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