Keep in mind coconut and almonds are going to be high in calories but these are healthy fats in the same way that eating an avocado is good for you. High in fat but good fat. It's all about moderation.
The original recipe was doubled but I found it was too much crust and filling so I cut it in half. I guess you could say it's a "skinny coconut banana cream pie" because it's not going to be huge and full. It's just the right size for me as a little desert after dinner. It's now a requested desert by my husband who usually doesn't even like deserts!
This recipe comes from Stacey Stowers in her book Eat Raw, Not Cooked
Coconut Banana Cream Pie
Ingredients:Serves: 8 small or 4 large slices
Crust:
1/2 cup almonds
1/2 cup shredded coconut (unsweetened)
1/2 cup packed pitted dates (5 to 6) (I used Sunsweet Pitted Dates) (Medjool recommended)
pinch of salt
1/2 tbsp water, if needed
Filling:
3/4 cup canned coconut milk (full fat)
1 ripe banana, cut into chunks
1/4 cup pitted dates (2-3)
pinch of salt
1/2 tsp vanilla extract
1/2 tbsp lecithin
1/4 cup unrefined coconut oil
Garnish:
1 banana, thinly sliced
2 tbsp shredded coconut (unsweetened)
*Note: Make sure your dates are soft. Hard ones won't blend well. Soak them in warm water for 10 minutes or more to soften them up before blending.
Directions:
For the crust: In a blender or food processor, combine all the crust ingredients until they stick together. Don't over process and turn it into nut butter. Press into a pie plate and chill while making the filling.
For the filling: In a blender or food processor, combine the coconut milk, banana, dates, salt and vanilla and mix well. Add the lecithin and coconut oil and mix again. Pour the mixture over the pie crust and chill for 8 hours.
Add sliced banana and sprinkle with shredded coconut before serving.
The original recipes is by Stacey Stowers, Eat Raw, Not Cooked
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