Banana Cream Pie

Crust:
1/2 cup soaked almonds
1/2 cup soaked cashews
1/3 cup grounded flaxseeds
3/4 cup soaked dates
Pinch of salt and cinnamon

Filling:
1/2 cup coconut oil
3/4 cup water
6 bananas
2.5 cups coconut meat
4 Tsp raw honey
1/2 tsp Nutmeg, 1/2 tsp turmeric, 1/2 tsp mesquite
4 tsp of organic vanilla extract
4 tbsp of agar agar flakes
1/2 Lemon
Pinch of salt

Procedures:
Make the crust: soak the dates, almonds and cashews overnight. Put everything in the food processor, including a pinch of salt and cinnamon to your liking. Process until it makes a paste. Take a cake mold and pour the paste into it, press with your fist or the palm of your hand so the crust is firm and even at the bottom of the mold.

In a glass, Soak the agar agar flakes for a couple of hours.

In a high speed blender, put 1/2 cup coconut oil, 3/4 cup water, 4 bananas, 2.5 cups coconut meat, 4 Ts raw honey, 1/2 ts Nutmeg, 1/2 ts turmeric, 1/2 ts mesquite, 4 ts vanilla and add a pinch of salt. Blend! Taste and add 3 Ts of freshly squeezed lemon juice. Add 4 tbsp of Agar agar (with the water). Blend some more.

Put in the freezer for 3 to 4 hours and then refrigerate. Decorate with some banana coins (from the 2 bananas left).

Makes: 1 pie

Source: Raw Food Gourmet Recipes For Busy People cookbook