Raw Banana Cream Pie
I am a big fan of bananas. They are loaded with potassium, B6 and fiber. They are also extremely portable, as they come with their own carrying case that is very easy to discard (yes, I am referring to the peel). I had a couple of ripe bananas sitting on the counter just begging to be turned into something wonderful. The walnut crust and touch of chocolate are the perfect compliments to the banana infused filling. This banana cream pie recipe makes four 4-inch tarts. You can order the tart pans here: 4″ tart pans.
Banana Cream Tart with Walnut Crust
MAKES FOUR 4-INCH TARTS
Crust
- 1 1/2 cups Walnuts
- 1 cup Brazil Nuts
- 5 Dates (soaked until soft)
- 2 tablespoons Coconut Butter
- Pulse walnuts and brazil nuts in food processor until coarsely chopped.
- Chop dates and add to food processor with coconut butter. Process until well blended.
- Press into tart shells two 4 inch tart shells. Crust should be 1/4″ thick all around.
Filling
- 2 cups Cashews (Soaked at least 3 hours)
- 1 cup Young Coconut Flesh
- 1/4 cup Coconut Water (from fresh coconut)
- 1/4 cup Coconut Butter
- 1 teaspoon lemon juice
- 1/4 cup Agave (or liquid sweetener of your choice)
- 1 Vanilla Bean, scrape out the insides
- 2 Bananas, sliced, separated
- Process cashews, young coconut flesh and coconut water in food processor until well blended.
- Add 1 teaspoon lemon juice, 1/4 cup agave, 1/4 coconut butter, vanilla bean insides and one banana and continue to process until light, fluffy and very well processed.
- Transfer to bowl and add second sliced banana, stir to combine. Refrigerate for 30 minutes.
- Remove from refrigerator, spoon into crusts and sprinkle with left over crust mixture and dried coconut. Top with melted raw chocolate.
Raw Chocolate
- 1 cup Raw Cacao Butter
- 1 teaspoon Vanilla
- 3 tablespoons Coconut Oil
- 1/3 cup Powdered Sucanat (finely ground in coffee grinder)
- 2 tablespoons Agave (or liquid sweetener of your choice)
- 7 oz. Cacao Powder
- Melt cacao butter and coconut oil in dehydrator or over hot water.
- In food processor, combine melted cacao butter, coconut oil and vanilla. Remove 1/2 mixture and set aside.
- Add 1/2 cacao powder and combine.
- Add sucanant and combine.
- Add coconut butter that was set aside and combine.
- Add remaining cacao powder, mix well. It should be quite liquid at this point. It will harden as it cools.
Sara wrote on April 21, 2010
Walnuts and I disagree but this looks so wonderful! Would it be possible to substitute another nut for the walnuts? I think pecans have a similar texture but I am new to the raw food game. What do you think?
Susan wrote on April 21, 2010
In this case, yes, you can replace the nuts with pecans, measure for measure.
Mikaela wrote on March 20, 2010
It’s gluten free!!!!! I have celiac, so I’m super excited to try this! Thank you.
Pam wrote on February 9, 2010
OMG!….that looks so delish!
Enjoy!
Damon wrote on February 8, 2010
As for the sweeteners, good call on the sucanat. I have it in the pantry but rarely think to use it for anything. I will try that next time I’m in the mood for chocolate (less and less lately :|)… To the best of my knowledge the Raw Agave nectars are fermented with an enzyme (kind of like HFCS…ugh) versus the cooking process. During the process, (this information gets hard to clarify…any takers?) the temperature may rise above 115-120 which would bring up a “raw” argument with some raw foodists. In my opinion as long as we are finding the best we have available and fully enjoying it for what it is moderation seems to come naturally. Thank you again Susan for another raw gem, great work! btw- I also think a book of your recipes would do well 😉
Mike wrote on January 31, 2010
Dear Susan,
It was my mistake to mention about the pineapple tree but not the core. Thank you very much for bringing back the hope. We are also buying raw organic agave, however I have no chance to make sure whether the source is reliable. Anyway my intention was not to be against agave as I do like the no taste sweetener too and after I stopped using the honey, the maple syrup and the agave nectar are the ones we used.
P.S. Thanks as well for the link. It really explained to me a few things I was looking for.
Best regards to you and all your INCREDIBLE WORKS !!!
Susan wrote on January 31, 2010
I would suggest calling the company and talking directly to them. Many people are very open to this and will be able to let you know exactly how their product is being made. 🙂
Susan wrote on January 31, 2010
You bring up an interesting point. First of all, you need to re-read the article you linked to. It didn’t say it comes from pineapple juice, but the pineapple shaped core of the agave. Second, there is controversial information about agave. But if you make sure your sources are reputable, you can find organic agave. You can even find raw agave if you look. I think that it is important to really research and know what your food sources are for everything. I use agave sparingly in recipes. Some people may substitute dates. But even that can cause problems because of the quantity of dates used. I believe in moderation. It takes just a little agave to sweeten. You can certainly choose not to use it or make the recipes that include it. There is some good information provided by Madhava Agave on their fact sheet. Theirs is not raw, but can clear up some misinformation that is circulating out there. http://www.madhavasagave.com/FAQ.aspx#q13
Global Patriot wrote on January 30, 2010
Enlightening to see such delicious desserts being made from raw ingredients!
Michal wrote on January 29, 2010
Beautiful!
Lola! wrote on January 29, 2010
Oh MY!
This looks devilishly delicious- thank you!