Coconut Banana Cream Pie with Carob Sauce

From Everyday Gluten Free by Kim Wilson

Directions Ingredients

Pie Filling:

• 2 fresh bananas
• 4 frozen bananas
• 2/3 cup dates, pitted
• 1 cup shredded unsweetened coconut

Raw Date-Nut Pie Crust:

• 1 cup pecans
• 1 cup walnuts
• 1 cup dates
• ¼ cup + honey (to taste)
• ¼ - ½ tsp sea salt

Carob Sauce:

• 2 Tbsp oil
• ¼ -1/3 cup honey
• ¼ cup water
• 3 Tbsp tahini
• 2-3 tsp molasses
• 1/3 cupHallelujah Acres raw carob powder
• 1 Tbsp sorghum or brown rice flour
• ¼ tsp sea salt

 Tip: Carob requires less sweetener that cocoa powder.

 Pie Filling:

1. Process fresh bananas and dates in a heavy-duty blender (or a masticating juicer with the blank in place).
2. Add frozen bananas and process just until well-mixed. Keep as frozen as possible.
3. Mix in coconut (reserve a small amount) and pour into Raw Date-Nut Pie Crust (recipe below).
4. Sprinkle top with the reserved coconut before freezing.

Raw Date-Nut Pie Crust:

1. Process pecans, walnuts and dates in food processor until well chopped.
2. Add honey and continue to process until mixture holds together. Be careful not to over process.
3. Press into the bottom and sides of a pie plate.

Tip: Reserve some “dough” to crumble on top of finished pie.

Carob Sauce:

1. Whisk ingredients together in a saucepan.
2. Simmer until thickened.
3. Drizzle over pie.

Recipe and photo from Hallelujah Acres