My friend, Megan, has joined me on the raw food journey and has been the main inspiration for this decadent dish. She was also a great help as we prepared our layers of cream, blueberries, and bananas. We created this as we went, having only her grandma's blueberry banana pie to replace with an organic raw version. This pie will definitely now be in the rotation of delicious raw desserts and introduced to granny of course! For more recipes visit my recipe blog http://amandanicolesmithrecipes.blogspot.com/ [3]
Crust
2 cups walnuts
1 cup pecans
1 cup flax seed
3 dates
1 tbsp coconut nectar
1/4 tsp
vanilla
1 tsp cinnamon
A pinch of Himalayan pink salt
Cream Filling- Layer 1 & 4
1 1/2 cups cashews
2 dates
1/4 cup coconut nectar
1/8 cup lemon
1/2 tsp vanilla
A pinch of Himalayan
pink salt
1/2 cup water- lightly added
1/2 cup pecan flour- lightly added to thicken
Blueberry Filling- Layer 2 & 5
2 cups blueberries (fresh or frozen)
2 dates
1/8 cup chia seeds
1/4 cup water -lightly added
Banana Slices- Layer 3
1 1/2 Bananas - save other half for pie topping
Top it off with bananas, fresh blueberries, or whatever you like!
Crust
Process the nuts first, then add the dates, lastly add the rest of the ingredients. Mold the crust to the pie pan.
Cream Filling- Layer 1 & 4
First process the cashews, next add the dates, then add the rest of the ingredients, lightly adding water, and checking the consistency. Add a nut flour of your choice if you desire a thicker cream. Spread evenly over crust.
Blueberry Filling- Layer 2 & 5
Blend the dates and water first, Then add in you blueberries and chia seeds. Spread the mixture evenly over your cashew cream
Banana Slices- Layer 3
For a natural banana preservative squeeze lemon juice over the bananas.
Lay them out covering the whole pie, double layering if necessary
