This is probably one of the most luxurious, creamy desserts ever! Everyone that’s tried it has absolutely adored it, and never believed that it’s actually healthy. The response is always “Your lying Sass, you’ve got to be lying!” Nope, this is the truth and nothing but the truth; You could have this dessert for breakfast, that’s how healthy it is! It’s also all raw with exception of the almond butter, though if you truly wish you can use raw almond butter, I do prefer the flavour from the roasted almond butter. Because this pie is 99% raw it means you’re able to really absorb all of the amazing nutrients the ingredients we’re using gives you, which is just fantastic. This dessert, unlike many sugar-laden desserts, also leaves you feeling light and energised, instead of heavy and sluggish. The base is made from cashews and Medjool dates, you can also add a little cacao powder for a richer chocolate flavour. The banana-caramel layer is made from bananas, dates, almond milk and my favourite ingredient almond butter. Almonds are amazing for your health, full of plant protein and contain Vitamin E which has incredible benefits for your skin. Almond butter, is nothing like regular almonds. Ok, yes, they may taste the same, and of course, almonds do make almond butter… but when almonds are roasted and then blended this amazing creamy sweet almond spread forms that when paired with a bit of sweetness from a Medjool date tastes like caramel! I’m so in love! For the toppings, we have a delicious, sweet Coconut Cream, banana slices and a little grated raw chocolate. I use ombar raw chocolate for this but you can also subscribe to Naturally Sassy and you will get a free copy of my chocolate ebook where you’ll find the recipe for my raw chocolate which you could then use to grate over the pie.
Trust me, this is a crowd-pleaser, and makes the absolute perfect ending to any dinner party!
1/2 cup almond butter
5 medjool dates
3/4 cup almond/oat/rice milk
2 cans coconut milk/cream (placed in freezer two hours before making)
1/4 cup maple syrup
2 cups cashews
1 cup medjool dates
3 tbsp cacao (optional)
Start by making the base. Grind the cashews in a blender until a fine flour. Pour into a bowl Then add the dates and 1 tablespoon of water, blend until a paste, add to the bowl and massage with your hands until everything is combined and you have a crust. Mould into the bottom of a greased tart case, moulding a little up the side too. Then place in your fridge.
Now whilst the base hardens, add all ingredients to your blender and blend until smooth. Pour onto the base and put in the freezer to harden a little quicker.
Remove the coconut from the tins and pour into a blender, not that you don’t want the water just the cream. Add with 1/4 cup of maple syrup, and blend until smooth. Pour into a bowl and allow to set.
When you’re almost ready to eat remove the pie from the freezer, allow it to thaw before adding dollops of the cream and slicing a couple of bananas on top!