Crust:
- 2 cups walnuts or brazil nuts
- 1/2 cup shredded coconut
- 5 large medjool dates
- 3 Tbsp coconut oil
- 1/4 tsp salt
In a food processor, process the nuts, dates and salt until fine. Add the dried coconut and coconut oil and process a little more until the mixture begins to stick together. Press firmly into the bottom and sides of a 9″spring form pan and place in the fridge to set.
Filling:
- 3/4 cup coconut cream (*see note below)
- 1 Tbsp lemon juice
- 5 bananas + 1 sliced
- 1 pinch of vanilla powder or 1 teaspoon of vanilla extract
- 1/2 teaspoon salt
Blend everything (except for the one banana to slice for the decoration later) until creamy. Pour into the prepared crust and allow to chill overnight to set or for approximately 8 hours.
For the whipped cream:
- 1 1/2 cups fresh young Thai coconut flesh (use only nice white flesh!)
- 1/4 cup lemon juice
- 2 Tablespoons raw honey (or more to taste)
- 2 Tablespoons coconut oil
Blend until smooth. Allow to set up in the refrigerator until it has the consistency of whipped cream. Spoon on to the top of the pie before serving.
*Note: About the coconut flesh in the filling, there are two approaches you can use. You can always use full fat, canned coconut milk or coconut cream, OR you can open a fresh young Thai coconut and puree the flesh and water together until smooth to make a raw milk. Obviously canned coconut milk is not raw, but it will have a more intense coconut flavour if you are not worried about being strictly raw. The content of one young Thai coconut should yield enough milk to make the one cup called for in the recipe.
Adapted from Blissful, Raw Food Recipes by Heather Cunliffe, chef and owner at Café Bliss, Victoria, BC; and from Rachel Carr, educator chef at Chavela Restaurant in Los Angeles, California.