A high fiber, fabulously sweet treat. From my un-cook book MAP Wellness Morsels!
Raw 'Nanner Crème Pie
Crust
1 C almonds
1 C raisins
¼ C unsweetened dried coconut
1 T maca root powder (optional)
Pinch sea salt
Filling
2 ripe bananas
¼ C raw cashews, soaked 4 hours or overnight
1 T water
1 T fresh lemon juice
1 t lucuma powder or sweetener of choice, to taste
Pinch sea salt
Garnish
½ banana sliced
1 T raw cacao nibs
¼ C unsweetened dried coconut
In food processor fitted with an “S” blade, process almonds until well broken down. Add in remaining crust ingredients and process until well combined and mixture binds together well when pressed between fingers.
Press mixture into bottom a medium tart pan or muffin tin. Freeze for at least one hour to set. Once set, remove crust bases from pan or muffin tin and store in refrigerate until ready to use.
In processor, blend all filling ingredients until smooth and creamy, and pour filling into chilled crust base(s).
When ready to serve, top with sliced banana, coconut, and cacao nibs.
