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 flour and a bit of 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 the 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 large or 2 small ripe banana

1/2 cup date paste

2 T. coconut oil

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

1 medium or 2 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 the first 4 ingredients together. Blend until creamy. Add the remaining ingredients starting with the cashews and blend until smooth. Set the container in the fridge while you line your crust with strawberry or banana slices. Pour chocolate cream over the crust and spread evenly. Return pan to freezer to set completely.

MORE GREAT OPTIONS

Skip the crust altogether and make only the filling! The chocolate pie filling makes a delicious pudding. You can also freeze the pudding in your popsicle molds. This is a great nutritional snack for the finicky little ones.