Raw Almond Butter Banana Cream Pie
Description
I love banana cream pie, especially during the summer time. There is nothing better than a cool dessert on a hot summer day. I am also pretty obsessed with almond butter and was looking for a way to create a healthier dessert. BAM! This is the best of both worlds, a creamy, nutty almond butter combined with bananas and maple syrup for a sweet filling. It all gets poured over an almond date crust that makes for an absolutely to die for dessert!
Ingredients
- 1 cup raw almonds
- 10 medjool dates, pitted
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon melted coconut oil
- 1 large ripe banana
- 1/2 cup raw, unsalted almond butter
- 1/3 cup pure maple syrup
- 1/3 cup unsweetened, vanilla almond milk
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
Directions
- For the crust, place all of the crust ingredients in a large food processor and pulse until a crumbly mixture forms.
- Press the crust evenly into 2 individual deep-dish casserole dishes or an ungreased dish of your choice. Set aside.
- For the filling:
- For the filling, place all of the filling ingredients in a large food processor and process on high until smooth and creamy.
- Pour the filling evenly over the crust, using a spatula to smooth it out. Cover with plastic wrap and freeze for 1 hour or so or until set.
- Garnish with banana slices and serve at slightly room temperature.
