Wednesday, March 13, 2013

Raw Banana Coconut "Cream" Pie with Raw Paleo Chocolate Sauce (dairy free, gluten free, grain free, cane-sugar free, SCD/Paleo, raw)

This pie is 100% inspired by Gabby's No-Bake Pumpkin Mousse Cake.  Gabby is the author of The Veggie Nook and creates some incredibly delicious recipes.  I've made her aforementioned mousse cake like, oh, 7 or 8 times!!  It's delicious and every single time I make it, family and friends rave about it (and they are all traditional eaters).  Her recipe got me thinking about making something of my own with the banana (which is an ingredient in the mousse cake).  My family happens to love bananas and I thought a banana "cream" pie loaded with coconut oil sounded like a fun and tasty challenge.  I've tested this recipe many times and feel confident sharing it with you today.  It's very rich (in my opinion), but what a delightful treat for those on the SCD or following a primal OR raw diet.  If you follow the SCD, omit the chocolate sauce, as it's illegal.  A nice alternative could be a white chocolate sauce (raw cocoa butter, honey, vanilla and coconut oil) - this would make a lovely drizzle.  I hope you enjoy this dessert as much as we do.  And thank you, Gabby, for the inspiration.  
Raw Banana Coconut Cream Pie 
with Raw Paleo Chocolate Sauce
(inspired by Gabby @ The Veggie Nook)

Crust Ingredients:
-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract 

How To:

1.  Add the dates, pecans, and vanilla to a food processor and blend for 1 minute.  Mixture should be thoroughly incorporated.  
2.  Line the bottom of a 8 inch spring-form pan with nonstick paper (such as wax or parchment) and press the date mixture evenly around the bottom.  Or you can skip the paper...it's entirely up to you.
3.  Place the crust in the fridge while making the banana cream pie mixture.

Raw Coconut Banana Cream Filling:
-2 cups raw cashews soaked for 6 - 8 hours (no less than 6)
-8 ounces of ripe bananas (2 medium, please weigh for accuracy)
-1/3 cup melted coconut oil*
-1/3 cup honey
-1 tablespoon vanilla

How To:

1.  In a blender (or food processor, I use my Vitamix to get an extra creamy texture) add the drained cashews, banana, honey, and vanilla.  Start to blend on low, then increase the speed to high, using your tamper as needed.
2.  With the blender running, drizzle in the coconut oil.  I blend until the mixture is creamy (no detectable grit or chunks).
3.  Poor the mixture onto the refrigerated crust.  Place back in fridge for about an hour to set up before you top with the coconut whipped cream.

Coconut Whipped Cream Topping:
-1 can of full fat COLD coconut milk* (this brand is SCD legal & BPA free, this one is another choice for BPA free)
-2 tablespoons honey
-1 teaspoon vanilla extract 

How To:
1.  Into a bowl, scoop out all of the full fat coconut cream from can (leaving the coconut water that remains at the bottom of the can).
2.  To the coconut cream, add in the honey and vanilla, and blend by hand or with a hand mixer until well incorporated.  It's okay if you have tiny specks of coconut fat in the mixture.  
3.  Pour the whipped coconut cream on the top of the banana cream and smooth around.

Final directions for the pie:
1.  After you top with the coconut whipped cream, top with ground pecans.
2.  Place the pie in the freezer and allow to set for 2 - 4 hours.  When ready to serve, remove from freezer and place in fridge at least an hour before to thaw.  
3.  When ready to serve, remove the spring form, cut and serve. 
4.  Drizzle with chocolate sauce. 


Raw Paleo Chocolate Sauce:
-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla

How To:
1.  Place all the above ingredients into a 1 cup glass Pyrex.  
2.  Place the glass Pyrex into a pan of very hot water and mix around until everything is melted.  Do not heat over 110 degrees.

Notes:
*To keep the coconut oil raw, measure out the 1/3 cup in a 1 cup glass Pyrex and put into some hot water.  Mix constantly until melted, then immediately remove from water.  Do not let the oil heat over 110 degree.  I melt the chocolate the same way.  It only takes about 45 seconds for it all to melt and the temp gets to about 93 degrees.  Perfect raw chocolate sauce baby!! 
*I suggest keeping several cans of coconut milk in the coldest part of your fridge, always.  Then you have some on hand when you need it.  When making whipped "cream"out of coconut milk, it's best to have the coconut milk in there for at least 5 days.
*Non-paleo vegans, use maple syrup to replace all the honey in the recipe.  It's really the best sub here and tastes fabulous!  I recommend grade B.
*SCDers, chocolate is not legal, so omit this chocolate sauce. 
Shared on: Melt in your Mouth MondaysMotivate Me MondaysMonday Mania, Mealtime Monday My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday Fat Tuesdays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Foods Friday,
Raw Foods Thursday,  Pennywise Platter Thursdays,  Wellness Weekend, Pure Ella Potluck Party

14 comments:

  1. Looks so lovely! Wonderful recipe Amber, you certainly know how to make my mouth water!

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    Replies
    1. Thanks, Vicky. Ha ha, likewise friend. :-)

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  • Oh Amber... you're brilliant! My favorite pie of all time is my mom's banana cream pie. I haven't had it in years... YEARS!!! As soon as I'm able to get some cashews, this is on my hit list. I can't wait! :)
    xo,
    Megan

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  • Cassidy StaufferMarch 14, 2013 at 6:19 AM

    This looks beautiful Amber! Sooo many recipes of yours to make!

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  • Heather @Gluten-Free CatMarch 14, 2013 at 7:51 AM

    Are you kidding me? This is amazing!!!! Not only am I tweeting, facebooking, pinning this. But I'm printing it to make as soon as possible! And you are so right. Gabby is such an inspiration! WOW!

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  • Jaw dropping good Amber! My mouth is watering just looking at this pie...your recipes are out of this world!

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  • Anna @ Your Healthy PlaceMarch 15, 2013 at 8:43 AM

    Wow, those are some very tempting pictures! That sounds amazing...I'm drooling :)

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  • Gabby @ the veggie nookMarch 17, 2013 at 10:53 AM

    This looks so amazing Amber!!! I'm so glad you have been enjoying my cake and have found inspiration to create your own from it!

    And just so you know, you are such an inspiration to me as well :)

    xoxo

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  • That looks ridonculously good! I bookmarked this for my tower adventures.

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  • gfe--gluten free easilyMarch 25, 2013 at 8:18 PM

    Oh, yum, we love banana cream pie! Awesome, Amber!

    xo,
    Shirley

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  • This looks great and I really look forward to trying it. I have made a similar recipe that I really enjoyed http://glutenfreegus.com/2013/06/10/blueberry-banana-cream-pie-healthy-delicious-decadent/ but I am always looking for new recipes to try.

    Keep up the good work!

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  • Made IT! Perfect! Love IT!!

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