Author Notes: I love banana cream pie, especially during the summer time. There is nothing better than a cool dessert on a hot summer day. I am also pretty obsessed with almond butter and was looking for a way to create a healthier dessert. BAM! This is the best of both worlds, a creamy, nutty almond butter combined with bananas and maple syrup for a sweet filling. It all gets poured over an almond date crust that makes for an absolutely to die for dessert! —misschels
Serves: 2
Ingredients
For the crust:
-
1
cup raw almonds
-
10
Medjool dates, pitted
-
1/4
teaspoon pure vanilla extract
-
1
tablespoon melted coconut oil
For the filling:
-
1
large ripe banana
-
1/2
cup raw, unsalted almond butter
-
1/3
cup pure Maple syrup
-
1/3
cup unsweetened, vanilla almond milk
-
1/4
teaspoon pure vanilla extract
-
1/4
teaspoon fine sea salt
Directions
For the crust:
- For the crust, place all of the crust ingredients in a large food processor and pulse until a crumbly mixture forms.
- Press the crust evenly into 2 individual deep-dish casserole dishes or an ungreased dish of your choice. Set aside.
For the filling:
- For the filling, place all of the filling ingredients in a large food processor and process on high until smooth and creamy.
-
Pour the filling evenly over the crust, using a spatula to smooth it out.
Cover with plastic wrap and freeze for 1 hour or so or until set. - Garnish with banana slices and serve at slightly room temperature.
/b45d2112-075b-44f2-814e-e8bd3741e33b--04aec76f4ba5987ece4f0740f4cc3ef4.jpg "Raw Almond Butter Banana Cream Pie 2")
