oh, baby! this pie rocks. or should i say... it RAWKS. (i know, i know. comedic genius. i think i might go on tour.) it's pretty much all raw but i can't lie - the coconut milk i used was not. i don't mind. this pie is too delicious to care. besides, before i went vegan i LOVED whipped cream and this vegan version hits the spot where whipped cream is missing in my life. it's actually better because it has hints of coconut.
i have made a pie like this before, and i felt i should make it again because well... do i need a reason? no. but now i have some nicer pictures of it.
i would write a longer post but yesterdays post provided a pretty good summary of how i have been. busy but happy! i've actually gotta run now to make some fabulous quinoa sushi with my girlfriend while we watch lord of the rings. those movies are the most epic things that exist, i am pretty certain.
try to think of something more epic.
anyhoo - life is good. this pie TASTES good; makes ya feel good, look good - if someone were to bite you, it'd probably make YOU taste good. don't judge my logic. my excuse is that i am crazy. i am just rambling about nothing right now because there is some excellent music playing while i type this so i can't concentrate but i also do not have the will power to turn off my music. wanna hear what i am listening to? check it.
chocolate banana pie with whipped coconut cream: makes one pie
crust:
1 cup pecans
1 cup walnuts
1 1/2 cups dates or raisins
pinch of salt
1/2 teaspoon vanilla
filling:
3 peeled bananas (save one to slice)
1/4 cup cashew butter
2 tablespoons melted coconut oil
1/4 cup agave/maple syrup
1/4 cup nut milk (use as little as possible)
pinch of salt
1 teaspoon vanilla
1/4 cup cacao powder
coconut whipped cream:
1 can coconut milk, put in the fridge overnight
seeds from 1 vanilla pod
1/8 teaspoon stevia or powdered raw sugar
to make the crust, process the nuts (in your food processor) into very small crumbs and add the dates or raisins and the rest of the crust ingredients. process until it all sticks together. press into a pie dish and put in the freezer.
to make the filling, blend all the ingredients until smooth then let it set and thicken in the fridge. when it's thick enough, spoon into the pie crust and layer with that remaining sliced banana. set in the fridge.
to make the coconut whipped cream, put your mixing bowl and whisk in the freezer. take the coconut milk out of the fridge and spoon off the really thick stuff on top (full fat, baby, mmm). put this in your mixing bowl with the stevia/sugar and vanilla seeds and whisk until it's thick! i have a kitchen-aid so it's really easy for me. spread this all over your pie and let it set in the freezer or fridge for a few hours. or... devour it right away.
