Raw coconut banana pie

Hush little baby, don’t you cry

Mama’s gonna make you a co-co-nut pie.

This weekend, my significant other tackled an excruciatingly boring task. His torture lasted for 2 days (or more like one and a half) with no going out, no having fun.

Despite the occasional whinging I had to put up with (granted, it was for good enough reasons), now that the deed is done, I do believe a treat has been rightfully earned. 😀

‘Nough said about the why. Now let’s talk eat pie. Rrraw pie.

The alchemy is as simple as the result is delicious.

The crust needs 1 cup grounded almonds, 1 cup soft dried & pitted dates (if dates are hard just soak them in water for an hour or so), 1 cup coconut meat, 1 heaping TBSP melted coconut oil, 2-3 TBSP water and a pinch of sea salt.  We add all these to a food processor and by magic (pressing the button) they are beautifully transformed into a sticky and aromatic ‘dough’. We press this into our chosen pie/cake pan and place it in the freezer, covered.

Now the soft ‘milky’ filling needs only 2 cups of coconut meat, 2 chopped bananas, 1 flat TBSP of melted coconut oil, 2 TBSP raw honey and 1/3 cup of water (or less if the bananas are really ripe). Using similar magic but a very powerful wand (blender) this time, we transform these ingredients into a rich smooth mixture like no other. At this point we might be tempted to grab a spoon and eat the sweet-scented blend straight from the pot. So it is with great haste (and care) that we pour it on top of the crust. To keep it safe and out of sight until it hardens, we place it again in the freezer. In about an hour or so it will be done. In another 15 minutes it will be done done.

But before indulging, don’t forget to generously cover the pie in a secret powder of cinnamon & raw (unsweetened) cocoa.

Rawdiculously delicious!


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