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.
-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. 


-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. 

Ingredients:
-4 ounces seeded Medjool dates (7 dates), soaked for 3 hours*
-3 tablespoons honey (vegans, maple syrup is a great sub here)
-3 tablespoons cashew butter
-3 tablespoons melted coconut oil 
-1/4 cup full fat canned coconut milk
-1/2 teaspoon vanilla
-1/4 teaspoon salt
-1 1/2 cups gluten free oats
-1/2 cup sunflower seeds
-2 tablespoons chia seeds
-2 tablespoons hemp Seeds
-1/2 cup mini chocolate chips or dried cranberries

How To:
Preheat oven to 350 degrees
1.  To a food processor, add soaked and drained dates, honey, cashew butter, coconut oil, vanilla, and salt.  Blend for 90 seconds.  While the food processor is running, drizzle in the coconut milk.  Blend until everything is well incorporated.
2.  In a bowl, add the oats, chocolate chips, sunflower, hemp, and chia seeds.  Mix.
3.  Add the wet ingredients from the food processor to the dry ingredients.  Mix well and let sit for 5 minutes.
4.  With a spring scoop, make little balls and place on a baking sheet with a non-stick surface.  Make sure to really pack the mixture in the scoop.  Use your hands.  Get a little dirty.  It's fun.
5.  Bake for 15 minutes.  Immediately transfer the bites to a cooling rack.
Makes 24 granola bites.  I recommend making two batches at a time.  Enjoy. 

Notes:  
*I've made these using soaked and dehydrated oats and sunflower seeds.  They are equally tasty.  The color is more gray-ish and the texture is softer. 
*Please soak dates for the time recommended.  I cannot guarantee the same results if the soaking time is not as noted in directions.