I made this pie last night in desperation for something sweet and healthy. Also to use up bananas that were going brown!
It was so good. I never get over the seemingly endless magical combinations of ingredients such as dates, nuts and seeds. And this coming from a cupcake fanatic with more than just one sweet tooth!
The combination of banana and tahini in the filling reminds me of custard for some reason, especially when the pie is eaten before it has frozen too hard. Very silky and smooth.
This pie comes together really quickly, if you don't count the freezing time. I don't mind fiddly raw sweet recipes if I have the time, but it is nice to make a straightforward one every now and then.
If I was serving it to people, I would probably double the filling ingredients and decorate the pie with fresh bananas and shredded coconut.
Raw Banana Custard Pie (inspired by Chocolate Banana Cream Pie from Rawsome Vegan Baking)
1 1/2 cups whole nuts (I used combo of cashews, walnuts and almonds)
1 cup soft medjool dates, packed
pinch of salt
2 large bananas
1/4 cup tahini (I used unhulled)
1/4 cup agave nectar or maple syrup
3 tbsp melted coconut oil
1/8 cup non-dairy milk
pinch of salt
dash of vanilla
To make the base, blend the nuts until they are a coarse powder. Combine with the dates and salt in a food processor until the dough starts sticking together. Press into a cake tin (I used a small round one).
To make the filling, blend all filling ingredients together until smooth. Pour on top of the base and put in the freezer until firm (about 2 hours).