A chilled pie that is rich and creamy, perfect for warmer weather. Make it ahead and let is shine on your Easter table.
By Robin Runner
I purchased some awesome supplies for this dessert (raw cashews, almonds, hemp protein etc. from Nuts.com) who I highly recommend (this is NOT a paid sponsorship). Their products are incredibly fresh and the shipping was insanely fast! This recipe does need to set up and chill in the freezer for at least 6-8 hours but I did it overnight. So remember that when preparing. This would be a fun Easter dessert or for a summer party. Nice and chilled. Packed with healthy ingredients and great fats that your body needs. Not all fats are bad – remember that! Nuts are a great source of protein and fats.
- ¾ cup of raw almonds
- ¾ cup of raw cashews
- ¾ cup of toasted coconut
- 10 pitted Medjool dates
- 2 tablespoons of almond butter (I used Justin’s Maple)
- ¼ teaspoon salt
- 1 cup of raw cashews
- 2 cups of filtered water
- Additional filtered water
- 1 cup of cashew cream
- 2 overripe bananas
- ¼ cup of maple syrup
- ¼ cup of lemon juice (fresh)
- ⅓ cup of coconut oil (melted)
- 1 teaspoon of vanilla paste or extract
- ¼ teaspoon salt
- Place all of the ingredients into your food processor and blend until well incorporated. When you can pinch the dough together and it clumps – it’s ready. If not, add another Medjool date or a splash of almond milk to help add some moisture. Some Medjool dates (if not fresh) will be a bit dry.
- Spray your removable bottom tart pan with baking spray with flour. Then pour out your crust ingredients into your prepared pan. Press the crust dough into the pan firmly going up the sides.
- Soak your raw cashews in a bowl covered with fresh, filtered water overnight in the refrigerator. When ready to use, rinse with cold water and let dry for about 15 minutes. Using a powerful blender, like a Vitamix, add cashews and enough filtered water to just come just below the top of the cashews (this is for a moderately liquid mixture). If you want it thicker, use less water, thinner – cover the cashews completely. Blend on speed 10 for about 1 minutes or until completely smooth. It should have a creamy (like dairy cream) texture.
- Store in the refrigerator for up to 4 days. Can also freeze if desired.
- Into your blender or Vitamix, blend all of the ingredients. Once smooth and creamy, taste and adjust flavor if necessary. Pour into crust.
- At this point, I covered the pie with plastic wrap and into the freezer it went. The next day, I removed and let thaw for about 15 minutes. I added sliced bananas to top it and melted some extra almond butter to drizzle over the top (all optional). Slice and serve.