One more delicious use for those inexpensive bananas!
CRUST: in the food processor, blend about a cup of raw walnuts, five dates, a handful of raw pepitas, and a handful of shredded coconut. Press into a baking dish.
FILLING: Make a cashew cream by soaking raw cashews in water overnight then drain, and blend the cashews with fresh water, about 1/4 cup of water for each cup of cashews. Less if you want a thicker consistency. I used about two to three cups of cashew cream blended with two very ripe bananas, two stevia packets, cinnamon, and a handful of shredded coconut. Pour the filling over the crust.
Freeze the whole pie until set then defrost in the fridge. Serve with raw coconut whipped cream.
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