Raw Banana Macadamia Coconut Dream Pie, a set on Flickr.
This pie is well worth the time it takes to make it. Allow yourself enough time, to take your time and do it right. Make sure you have all the necessary ingredients before you start. There are basically 4 different parts to making this pie which makes it less over whelming. Part one you make the crust and put it in the freezer while you prepare part 2 which is the filling, which your going to divide in half, one half will be chocolate and the other have the “vanilla” part. Part 2 goes back in the freezer while part 3 is made and sets. Part 3 is the Cream topping and part 4 is the crumb topping.
I made this for my friends that came over on Memorial Day, as I stated in my earlier post “My one girlfriend, Pam and her hubby are doing the Hallelujah Acres diet and my other girlfriend, Cheryl and her fiancee are eating the way most folks do, but says she wants to start eating better”.
Well, they all loved this pie! It’s a definite keeper! Here’s the recipe:
Raw Banana Macadamia Coconut Dream Pie by Fragrant Vanilla Cake
Makes 1 6 inch tart (now mind you, I don’t own a 6″ spring form pan, so I figured a 9″ pie pan should work, and it did, so don’t run out to buy a spring form, use your pyrex clear glass 9″, I know you have one 🙂 )
1 cup macadamia nuts
1 cups shredded, dried coconut
1/2 cup sprouted, dried buckwheat (or additional coconut
1/8 teaspoon sea salt
8 soft medjool dates, pitted and chopped
2 cups sliced bananas
1/2 cup raw cashews (soaked for at least 4 hours in filtered water and drained)
1/3 cup coconut water
1 1/2 cups young coconut meat or soaked cashews (drained)
1/3 cup plus 1 Tbsp raw agave nectar or raw honey
1/4 tsp sea salt
2 tsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
1/3 cup raw coconut oil (warmed to liquid)
2 sliced bananas
3 Tbsp raw cacao powder
Cream topping: (don’t leave this in the freezer too long, I did, its hard to spread, so I’m warning you, keep checking on it!)
3/4 cup raw cashew pieces (preferably soaked overnight)
1/4 cup coconut water
1 cups fresh young coconut meat (or additional soaked cashews if not available)
3 Tbsp raw agave nectar or raw honey
1/4 tsp sea salt
1 teaspoons vanilla and seeds of half a vanilla bean
1/4 cup raw coconut oil (warmed to liquid)
1/2 cup raw macadamia nuts
1/2 cup large flake coconut
large pinch of sea salt
1 Tbsp honey
For the crust, combine the nuts, coconut, and buckwheat in a food processor and process until crumbs. Add the sea salt and dates and process until the mixture starts to come together when squeezed. Press into the bottom and up the sides of a 6 inch springform pan, sprayed with non-stick coconut oil spray. Place in the freezer while you prepare the filling.
For the filling, combine 2 cups bananas, coconut, cashews, coconut water, agave, sea salt, and vanilla in a food processor and process until smooth. With the motor running, slowly add the coconut oil and process for a minute. Divide the mixture into 2 bowls, then place one back in the food processor and add cacao powder. Process until combined. Pour the chocolate filling mixture over the prepared crust, then top with sliced bananas, then the plain filling, then more bananas. Place in the freezer to set for about an hour.
Meanwhile, to make the topping, combine the cashews, coconut, coconut water, sea salt, agave nectar, and vanilla anc process until smooth. Add the coconut oil slowly with the motor running (If the mixture starts to separate and clump, the filling is too cold to emulsify the oil, so warm some of it and process again). Place the topping in the freezer for about 30-45 minutes until it firms up to whipped cream consistency. Once frosting consistency, move to the fridge until ready to use.
Once the filling has set,spread over the tart.
In a food processor, place macadamia nuts, coconut, sea salt, and honey and pulse until chopped. Sprinkle over tart, and serve! Store extra in the fridge.