RAW CHOCOLATE BANANA CREAM PIE WITH STRAWBERRIES

Crust:

1 cup walnuts, pecans, or pistachios

1 cup shredded or flaked coconut

½ cup dates that have been soaked in 2 T. of water until absorbed

½ cup almond pulp from milk recipe (optional, I use it for nutrition and moisture. You can replace with almond or coconut milk, using just enough to get a dough-like consistency)

½ tsp. Himalayan salt

2 T. coconut oil

In a food processor; pulse nuts and coconut flakes until rough crumbs. Add in remaining ingredients and pulse again. Process until dough-like consistency forms. Press into a 10 or 11-inch spring-form. pan, bottom lined with parchment. Put in the freezer until needed.

Cream Filling:

1 cup coconut milk

1 ripe banana

1/3 cup date paste

2 T. coconut oil

2 cups cashews (soaked at least 6 hours, rinsed and drained)

1 small zucchini, peeled

½ tsp. cinnamon

½ tsp. Himalayan salt

2 T. real maple syrup

½ cup raw cacao powder

(makes approximately 4 cups of filling depending on zucchini size)

In a high-powered blender, cream all ingredients together. Blend until creamy. Set the container in the fridge while you line your crust with strawberry or banana slices. Pour chocolate cream over crust and spread evenly. Return pan to freezer to set completely.