Ingredients:

  • 2 cups (200g) raw walnuts
  • 1 cup (150g) Medjool dates, pitted and packed
  • 0.25 tsp sea salt
  • 1 tbsp (15ml) melted coconut oil
  • 2 cups (300g) raw cashews, soaked for 4 hours and drained
  • 0.5 cup (120ml) full-fat coconut milk
  • 0.33 cup (80ml) maple syrup
  • 0.5 cup (120ml) coconut oil, melted
  • 1 tbsp (15ml) pure vanilla extract
  • 1 tbsp (15ml) fresh lemon juice
  • 3 large firm-ripe bananas, sliced
  • 400 ml coconut cream, chilled overnight
  • 1 tbsp (15ml) maple syrup

Instructions:

  1. Place walnuts and salt in a food processor and pulse until they resemble coarse crumbs. Add dates and 1 tablespoon of melted coconut oil, processing until a sticky dough forms.
  2. Press the walnut-date mixture firmly into the bottom and sides of a 9-inch pie dish. Place in the freezer to set.
  3. In a high-speed blender, combine soaked cashews, coconut milk, 1/3 cup maple syrup, 1/2 cup melted coconut oil, vanilla, and lemon juice. Blend on high for 2 minutes until completely smooth and velvety.
  4. Arrange the sliced banana rounds in a single layer (or double layer) over the chilled crust.
  5. Pour the cashew custard filling over the bananas, smoothing the top with an offset spatula. Refrigerate for at least 4 hours until firm.
  6. Spoon the solid part of the chilled coconut cream into a bowl. Add 1 tablespoon of maple syrup and whip until light and fluffy. Spread over the set pie before serving.