Raw Banana Cream Pie

Yield 1 cake

For the crust:

  • 2 cup almond meal
  • 1/2 cup finely shredded coconut
  • 2-3 tablespoons coconut nectar
  • 1 tablespoon coconut oil

For the filling:

  • 1 + 1/2 cup cashews, soaked
  • 3 tablespoons coconut oil, melted
  • 1/4 cup coconut nectar
  • 2 medium ripe bananas
  • Seeds from 1/2 vanilla bean
  • Juice of 1 lime
  • Pinch of pink Himalayan salt

For the creamy cashew icing:

  • 2 cup raw cashews, soaked 2-3 hours and rinsed
  • 2 tablespoons coconut oil, melted
  • 3 tablespoons coconut nectar
  • Seeds from 1/2 vanilla bean
  • 1 teaspoon fresh lime juice
  • Pinch of pink Himalayan salt
  • 2-4 tablespoons filtered water (needed for blending)

For the caramel:

  • 3 tablespoons coconut nectar
  • 1 tablespoons coconut oil
  • 2 teaspoons lucuma powder
  • Pinch of cinnamon

1. Line the base and sides of a 9-inch cake tin with baking paper and set aside. For the crust, combine all the ingredients in the food processor fitted with the S blade and process until well combined. Press mixture evenly into prepared cake tin, pushing mixture up the sides, about 2 to 3 centimeters. Place in the freezer whilst you make the filling.

2. For the filling, place all ingredients in a powerful blender and blend until smooth. Take your prepared crust out of the freezer and pour the cream over the base by using a spatula. Add chopped bananas. Place back in the freezer whilst you make the icing.

3. For the icing, place all ingredients into a food processor and process until smooth. Remove cake from freezer, top with the icing and let sit in the freezer (about an hour) until it’s set.

4. Take out of freezer 1 hour before you want to serve it so it can soften and is easy to cut. This does need to be served chilled, though.

5. To make the caramel, mix all the ingredients together. Decorate and serve.

6. Enjoy!