While perusing the black hole that is Pinterest, I stumbled upon a recipe I just had to conquer. This was one of those, “if I don’t make this in 5-7 days I may spontaneously combust.” It was serious. I pinned it, and promptly bought ingredients the next day.
Creating an exceptional food item makes me feel alive. It’s similar to the feeling I get when I complete a really hard run. I feel accomplished, and that I’ve done something wonderful. Pair the two together and I’m on cloud nine. These happen together often, because I don’t normally like to eat two slices of pie unless I’ve earned them with a good run.
FOR THE CRUST:
- 1 cup raw walnuts (perhaps a bit more, my crust was a little on the soft side)*See note
- 1 cup pitted dates (soaked for 10 minutes in warm water and drained)
FOR THE FILLING:
- 1 1/4 cups raw cashews soaked for at least 4 hours or overnight, then drained
- 4 Tbsp coconut oil, melted
- 1/4 cup agave nectar or maple syrup (I used maple flavored agave)
- 1 medium just ripe banana
- 1/3 cup full fat coconut milk (I mixed the cream on top into the milk before measuring)
- 1/2 tsp pure vanilla extract
- 1/4 tsp sea salt
- 4 Tbsp lemon juice
1. Place soaked dates in a food processor or blender and process until small bits remain and/or it forms into a ball. I used my blender. Remove and set aside.
2. Process or blend walnuts until a powdery consistency is achieved. This step was difficult with my blender, and some nuts were chunky (not a big problem though.) A processor would be better. Add back in dates with a pinch of salt and mix to combine.
3. Press into a medium pie pan lined with parchment/wax paper. Press until flat, going up the sides about 1/2 inch. My crust didn’t end up filling all the sides. Place in freezer to set.
4. Add all filling ingredients to a blender and blend until smooth and creamy. It should be silky smooth when completely combined. Then pour into crust and smooth with a spoon. Cover and freeze until set. At least 4-6 hours, but I left mine overnight.
5. When ready to serve let your pie sit out for about 10 minutes. Then top.
*Note: This crust isn’t like a “typical crust.” It will still be a bit soft despite being the in the freezer. This is why you will want to ensure you use a wax lined paper, it will make getting your slice out of the pan a cinch. Or you can just dig right in with a spoon, that works too.
I used the leftover coconut milk to make a quick whipped cream, and then sprinkled peanuts on top. Simple, but delicious! I have a chargeable whipped cream canister that makes for effortless whipped cream, but if you don’t have one this recipe is great.