Mmmmmm Banana Cream Pie. Just like mama used to make. Weeeell, almost. This recipe tastes just as good without all of the added sugar and dairy. You will be smiling with every bite!
1 1/2 cups almond meal
1 cup medjool dates (about 10)
1/2 pkg silk tofu (7oz)
1 tsp vanilla
1 1/2 cups raw cashews
1 cup dates
1/2 cup unsweetened almond milk ( or plant milk of your choice )
2 bananas cut into 1/4 inch slices for inside of pie
1/2 to 1 cup toasted coconut
Pulse the almond meal and dates in the blender until mixture sticks together. Press mixture into a 9 inch pie plate to make the crust. Bake at 350° for 5 to 10 minutes or until golden brown. Place filling ingredients into blender and blend until smooth. Pour half of mixture onto crust. Layer sliced banana onto the cream and then cover the bananas with remaining cream mixture. Sprinkle the toasted coconut on top of the cream and refrigerate for 4-6 hours.
Makes 8 slices : 415 calories each