There was a time when my sister and I would stay up into the wee hours of the morning with two forks and a banana cream pie!
Now days we treat our bodies better and eat clean with only organic whole foods! I made this decadent pie in remembrance of those dark nights full of refined sugar and high fructose corn syrup! Those days are over! My sister even lost 60 lbs by choosing the clean lifestyle!
You guys, this is serious stuff. I highly advice you not to eat all of this in one night. I know, it’s so good and highly addicting but just because it’s healthy doesn’t mean you can eat the entire thing in a day! (this is really a message for myself because I have zero portion control)
Here ya go! Enjoy ❤
1.5 c. Peanuts
13 Soft Dates (soaked if they aren’t soft enough)
2 Tbsp Coconut oil
Prepare a spring pan with coconut oil. Place peanuts in food processor and pulse until chopped into small chunks. Add dates and coconut oil and process until combined. Pour crust ingredients into pan and press down and about an inch up the sides.Let it sit in the freezer while you prepare your filling.
1 Large Banana
1 Cup Cashew’s Soaked at least 4-overnight
1/4 C. Coconut Cream (I used full fat coconut cream from Trader Joe’s, put in the fridge overnight, open the can and scrape from the top)
2 Tbsp Coconut Oil
1 Tbsp Lemon Juice
1 Tbsp Agave
1 Tsp Vanilla Extract
Place cashews in processor or blender (I used my blender for this). Blend until it’s as smooth as you can get it. Add remaining ingredients and blend some more! Blend until it’s creamy and fluffy! 🙂
Pour banana cream ingredients over crust.
Enjoy Life Dark Chocolate Chips (or chocolate of choice)
Chocolate Drizzle (melt 1/2 c. chips in a double boiler and add 1 tbsp coconut oil)
Wrap pie in saran wrap and freeze for at least 2 hours or more before serving. Store in freezer.