Cashew Free Paleo Coconut Banana Cream Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups raw almonds
- ½ cup pitted medjool dates (about 6 dates), roughly chopped
- 2 tbsp coconut oil, melted
- ¼ tsp fine sea salt
For the custard
- 2 cans (13.5 oz each) full-fat coconut milk
- 4 large egg yolks
- 3 tbsp arrowroot starch
- 3 tbsp maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
For the filling
- 3 medium ripe bananas, sliced into ¼-inch rounds
For the whipped coconut cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1 tbsp maple syrup
- ½ tsp pure vanilla extract
For serving
- banana slices, for garnish (optional)
Instructions
- 1
Place the almonds in a food processor and pulse 8–10 times until coarsely ground — the texture should resemble rough breadcrumbs with some larger pieces remaining. Add the dates, melted coconut oil, and salt, then process until the mixture clumps together and holds its shape when pressed between your fingers, about 30–45 seconds.
- 2
Press the almond-date mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. The crust should be about 1/4 inch thick throughout. Refrigerate for at least 20 minutes while you prepare the custard.
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