Coconut Banana Cream Pie (V, GF)

Recipe

adapted from Will Frolic For Food

Ingredients

Crust
1/3 cup Walnuts
1/4 cup coconut flakes
2 cups rolled oats
1/4 cup real maple syrup
1/4 cup coconut oil, melted
generous pinch sea salt
 

Filling
1 1/2 cups cashews
water
2 cups coconut cream (skimmed from the top of 2 13.5 oz cans chilled coconut milk)
10-12 medjool dates, pitted (more dates=more sweet)
1 tbsp pure vanilla extract
1 tbsp coconut oil, melted
1 very ripe banana (optional)

coconut chips, toasted

Instructions

For the crust
1. Preheat oven to 350F. Lightly grease a 9" tart pan with coconut oil.
2. In the bowl of a high powered blender, combine the walnuts, coconut and oats. Grind until you have a semi-fine flour blend.
3. Add the maple syrup, coconut oil, and sea salt. Blend until it forms a malleable dough.
4. Scrape the dough into your oiled tart pan. Press evenly to fill the pan and along the edges.  Prick the bottom of the crust with a fork.
5. Bake for 15-20 min, until golden at the edges.
6. Remove from oven and let it cool completely.

For the filling
1. Add the cashews and just enough water to cover in a small sauce pot. Simmer for 20 min, until the cashews are soft enough to easily pierce with a fork.
2. Drain the water from the cashews. Add the softened cashews to the food processor. Also add the coconut cream, dates, vanilla, banana, and coconut oil. Blend on high until filling is creamy.
3. Spoon the filling into the cooled pie crust.
4. Place your pie in the freezer for 6 hours or overnight.
5. To serve, set out ahead of time to let thaw. Top with toasted coconut flakes. Enjoy!