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Raw Banana, Pineapple, and Peanut Pie

A frozen crust of hazelnuts, Brazil nuts and pecans bound with dates and maple syrup, filled with blended banana, peanut butter, pineapple and creamed coconut, topped with soaked banana slices and pecan halves.

8 servings · 15 min · dessert · vegan

Ingredients

Pie Crust

  • 1 cup hazelnuts
  • 1 cup brazil nuts
  • 1 cup pecans
  • 4 medjool dates, pitted and chopped
  • 1½ tablespoon maple syrup
  • 2 tablespoon coconut oil, melted, cold-pressed extra virgin
  • 1 tablespoon water

Filling

  • 4 banana, ripe, chopped
  • ¼ cup peanut butter
  • 3 slice pineapple, ripe
  • 1½ tablespoon creamed coconut, melted, raw unsweetened
  • ½ teaspoon sea salt

Topping

  • 1 banana, sliced and soaked in 1/4 cup pineapple juice for 30 minutes
  • ¼ cup pineapple juice, for soaking the banana
  • 2 slice pineapple, thin, chopped, to decorate
  • 8 half pecans, to decorate

Method

  1. Line an 8 x 2 1/2-inch round cake pan with nonstick parchment paper. Set aside.
  2. To make the pie crust, put all the nuts into a food processor and pulse for a few seconds. Add the dates, maple syrup, coconut oil, and water. Process until you have a crumbly, fairly fine mixture.
  3. Press the nut mixture evenly and firmly into the prepared pan. Chill in the freezer for 2 hours.
  4. Meanwhile, make the filling. Put all the ingredients into a food processor and process until the mixture is thoroughly blended. Spoon the filling onto the frozen crust and smooth the top. Freeze again for an hour, or until the filling is firm.
  5. To make the topping, arrange the soaked banana slices over the pie with the pineapple pieces and pecan halves. Keep the pie in the refrigerator until ready to serve.

Notes

Three hours in the freezer across two stages. Grate raw cacao nibs over the top just before serving.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.