This is a great way to use up some bananas that are getting too ripe. I threw mine in the freezer a couple of days before I made this, then took them out to thaw a few hours before preparation. When you do this you don’t even have to mash them, because they will be soft.
Crust Ingredients:
10 – 12 Medjool Dates
1 cup chopped walnuts
1/2 cup unsweetened dried coconut
Filling Ingredients:
3 or 4 very ripe medium bananas
3/4 cup cashew butter
2 tbsp coconut oil
1/4 cup honey
2 tbsp lemon juice
1 tsp vanilla
Preparation:
- Pit dates, place in a bowl, and cover with water
- Allow dates to soak for 20 – 30 minutes
- Place dates, walnuts, and coconut into food processor
- Pulse until everything is chopped and sticking together
- Press mixture into a 9 inch pie plate, and spread evenly over the bottom
- Place all filling ingredients into a blender
- Puree for 3 – 4 minutes until mixture is very smooth
- Pour mixture evenly over crust
- Freeze pie for several hours or overnight
- Allow to thaw for 10 – 15 minutes before slicing
- Garnish with fresh banana slices if desired
- Store pie in freezer
Founder at Happy Gut For Life
Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.
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Can I substitute cashew butter for peanut butter>
The recipe calls for cashew butter, but if you want to substitute peanut butter, I haven’t tried it. It could work, it might be a slightly different consistency.