Raw, nut free banana cream pie
A lot of raw desserts use nuts in the filling and in the base. Nuts are such a good substitute for flours and creams and other processed ingredients used to make desserts but for those who cant digest nuts so well or have allergies, it can be really hard for them to experience the deliciousness that is raw desserts. This banana cream pie is the perfect raw treat for someone who has a slower digestion or has allergies.
2 1/4 cups desiccated coconut
130 g date paste (dates soaked then blended into a paste)
1/2 tsp powdered vanilla
pinch of seaweed salt or himalayan salt
Blend all ingredients minus the banana together and grease a suitable pan with coconut butter. Press crust into pan evenly. Slice banana into thin pieces and layer over the crust. Set aside in freezer.
1 1/4 cup coconut milk
1 1/4 cup bananas (3 bananas- 1 small, 2 large)
1 standard spoon of vanilla extract
1 tsp lemon juice
pinch of salt
pinch of cinnamon
1/2 cup of date paste
Blend all ingredients minus the date paste together until smooth. This will take around 2-5 minutes depending on the power and quality of your blender. Then add in the date paste and blend until smooth.
Layer on top of crust and place in freezer for 1 hour.
Keep covered in the fridge or freezer for 2 days.
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