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).
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