Coconut Banana Chocolate Cream Pie
Since we have been back on Kauai, we have been taking this amazing raw cooking class every Friday, hosted by Raw Chef, Sarah Mangold. Sarah was trained at the Institute for Integrative Nutrition and teaches the miraculous benefits of incorporating more living foods into your diet. We will continue to share her raw recipes in the coming months.
Spray spring form pan with non-stick coconut oil spray. Process crust ingredients until sticky when pressed together. Press evenly into the sides and the bottom of the pan. Place in the freezer while you make the filling.
Scoop out coconut meat (see tips in recipe for choosing a young coconut).
Blend 2 cups of bananas, coconut, cashews, coconut water, agave, sea salt, and vanilla until smooth. Slowly add the coconut oil and blend again.
Divide the mixture into 2 bowls, place one back in the blender and add the cacao powder plus more sweetener if desired.
Pour the chocolate filling mixture over the prepared crust, then top with sliced bananas, then the plain filling, then more bananas.
Coconut Banana Chocolate Cream Pie
Ingredients
Crust
- 1 cup macadamia nuts
- 1 1/2 cups shredded, unsweetened dried coconut
- 1/8 teaspoon sea salt
- 1/2 cup medool dates, pitted
Filling
- 2 cups sliced bananas
- 1/2 cup raw cashews (soaked for at least 4 hours in filtered water and drained)
- 1/3 cup coconut water
- 1 1/2 cups of young coconut meat
- 1/3 cup plus 1 Tbsp raw agave nectar or raw honey
- 1/4 tsp sea salt
- 1/2 vanilla bean (other half reserved for topping)
- 1/3 cup raw coconut oil (warmed to liquid)
- 2 sliced bananas
- 3 Tbsp raw cacao powder
Cream Topping
- 3/4 cup raw cashews pieces (preferably soaked overnight)
- 1/4 cup coconut water
- 1 cup fresh young coconut meat
- 4 Tbsp raw agave nectar or raw honey
- 1/4 tsp sea salt
- half a vanilla bean
- 1/4 cup raw coconut oil (warmed to liquid)
Instructions
Crust
- Spray spring form pan with non-stick coconut oil spray. Process crust ingredients until sticky when pressed together. Press evenly into the sides and the bottom of the pan. Place in the freezer while you make the filling.
Filling
- Scoop out coconut meat (see tips on choosing a young coconut above).
- Blend 2 cups of bananas, coconut, cashews, coconut water, agave, sea salt, and vanilla until smooth. Slowly add the coconut oil and blend again.
- Divide the mixture into 2 bowls, place one back in the blender and add the cacao powder plus more sweetener if desired.
- Pour the chocolate filling mixture over the prepared crust, then top with sliced bananas, then the plain filling, then more bananas.
- Place in the freezer to set for about an hour or overnight. If freezing overnight, you will need to thaw it out.
Cream Topping
- Blend the cashews, coconut, coconut water, sea salt, agave nectar, and vanilla and process until smooth. Add coconut oil and blend.
- Place the topping in the freezer for about 30-45 minuted until it firmed up to whipped cream consistency. Once frosting consistency is met, move to the fridge until ready to use.
- Once the filling has set, spread cream over the pie.
- Sprinkle shredded coconut over pie, and serve, storing extra in the fridge.
Notes
Shared By Raw Chef Sarah Mangold | Adapted From Fragrant Vanilla Cake
How to Select and Handle a Young Thai Coconut
- Select white coconuts with the least amount of blemishes.
- Examine the bottom and avoid coconuts that have mold, cracks, or large holes in them. The holes can burrow into the coconuts and mold can set in.
- It’s not uncommon for the bottom to have a soft spot, however avoid pink young coconuts. Pink water or flesh can be a sign of mold.
- The tender flesh of this immature coconut can be scooped out with a spoon.
- Sweet Young Coconut has a shelf life of two weeks when refrigerated.
Nutrition
- Serving Size: 8-10