Fresh No-Bake Banana Cream Pie

Ingredients

• 1 1/2 cup pecans
• 1/2 almond flour
• 6 medjool dates pitted
• 2 tbsp coconut oil melted
• 1/2 tsp cinnamon
• 1/2 tsp alcohol free vanilla extra
• pinch of salt

• 2 cans full-fat coconut cream refrigerated overnight (only use the thick, white part— leave the clear watery liquid)
• 2-3 bananas sliced thinly
• 1/4 cup organic maple syrup
• 1/2 tsp alcohol free vanilla extract

Instructions

1. Add crust ingredients to a high powered blender or a food processor.
2. Blend until the mixture sticks together (about 2-3 minutes). Add water if it’s not combining well.
3. Coat your pie pan in a thin layer of coconut oil.
4. Press the crust into the bottom of your pan and layered the sliced bananas over the crust. Reserve your remaining banana slices after you’ve covered the crust.
5. In a mixing bowl, add the cans of coconut cream, maple syrup, vanilla, cinnamon and remaining chopped bananas.
6. Use a hand mixer to whip the filing together until it becomes thick and fluffy.
7. Spoon out your topping into your pie crust, over the layer of bananas. Spread using a spatula until it’s even.
8. Set your pie— 2-3 hours in the fridge or 1 hour in the freezer.
9. If frozen, let it thaw before serving and add toppings before serving. Enjoy!