Crust
1/2 banana
1/2 cup raw cashews (best if soaked overnight)
1/2 cup raw walnuts (best if soaked overnight)
1/2 cup raw sunflower seeds
2 dropperfulls Sweet Leaf Stevia-vanilla cream
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp sea salt
Filling:
2 (14 oz) cans full fat coconut milk (must refrigerate cans overnight)
3 large ripe bananas
1/4 (or less) cup honey
1 1/2 tsp vanilla extract
1/4 tsp sea salt
This came out aaaaaaaaaaaamazing! I made this for a big crowd and everyone love love loved this yummy dessert.
Preheat oven to 300 degrees. Start with crust. Mash 1/2 banana until completely smooth. If nuts are soaked, please strain and dry off. Soaked nuts are healthier and more nutritious and bind together better. However, It is also fine to use raw nuts that are not soaked. Put cashews and walnuts in food processor or NutriBullet. Pulse for a few seconds. Add to the mashed banana. Add whole sunflower seeds (not ground), stevia, vanilla, cinnamon and sea salt. Mix well until nuts and seeds are well coated. Press into a pie plate to form crust at the bottom. You have option to bake the crust or use raw. If you’d like the crust more crunchy (as I did), place in oven at 300 for 15-20 minutes while making the filling. For the filling, mash 3 bananas until completely smooth. Open the 2 cans of refrigerated coconut milk and scoop out only the thick coconut cream. DO NOT pour out the can as you will NOT adding the clear liquid that has settled at the bottom. (However, feel free to use the coconut water in smoothies!). Add the honey, vanilla and sea salt and stir until well-blended. Then, scoop the filling on top of the crust and spread. Garnish with nuts and/or banana.
