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Banana Coconut Creme Pie
by Nomi Shannon

1998 Nomi Shannon. Please copyright notice below.

Crust:
1 Cup Almonds (can be soaked and dehydrated or unsoaked)
3-4 teaspoons maple syrup

In food processor, process almonds until uniformly very fine. (Don't over process into almond butter!) Gradually add the maple syrup, only enough until the almond meal holds together. Set aside 2 Tablespoons of the mixture. Sprinkle and then gently press the crust into the bottom and sides of pie plate. Don’t worry about getting the crust all the way up the sides.  Once the filling is in the piecrust, sprinkle the mixture that has been set
aside around the outside edge of pie.

note: this is a very thin crust. If you want a thicker crust, double the recipe.

Filling :
6 Frozen Bananas
1 Cup coconut, frozen
1/2 Cup dates, chopped up and frozen
1 teaspoon vanilla
2 Tablespoons Coconut

Prepare the crust and place in a round 1 layer cake pan, or a shallow pie tin.

The filling recipe relies on the Champion (use blank filter) for desired results. Alternate bananas with dates and coconut. You need to work fairly quickly to keep everything frozen. It helps to first chill the bowl in the freezer. Place mixture in crust, smoothing top with a spatula or the back of a spoon. Top with 2 Tablespoons coconut. Place immediately in freezer. Keep the pie frozen until 15 minutes before serving, then place in the refrigerator to soften enough to slice easily. Dipping the knife in hot water makes slicing easier.

Optional:

Mix in 3/4 cup raw carob powder just after fruit comes out of the Champion. (mix in a small amount at a time very carefully, carob is ground so fine it flies around like dust, be careful not to inhale it while you are working with it)

 

Copyright Notice:
The above recipe was taken from: The Raw Gourmet, Simple Recipes for Living Well, by Nomi Shannon. 1998 Nomi Shannon. All commercial rights reserved. This recipe may be distributed freely for non-commercial purposes provided: that this copyright notice is included with the following web site address. (http://www.living-foods.com/rawgourmet).
Please contact author if you have any questions regarding this matter. (rawgourmet@living-foods.com).

Visit the Raw Gourmet Web Site for more recipes!

 

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