MINI RAW VEGAN BANANA 'CREAM' PIE

mini raw vegan banana ‘cream’ pie

Ingredients

FOR THE CRUST

¾ cup organic raw whole Almonds (we love DTE almonds)

¾ cup raw pitted Dates (we love DTE dates)

FOR THE FILLING

¼ cup raw whole Cashews

¼ cup water

1 tablespoon lemon juice

2 bananas

Method

In a food processor or high speed blender, blend the almonds until finely ground.

Add dates and process until the mixture starts sticking together when pressed.

Divide mixture into 2 and press each one into the bottom and up the sides of six-inch tart pans. Pop into the freezer for 30 minutes to set.

Blend cashews, water and lemon juice until very creamy – this will take a few minutes. Add the bananas and continue processing until very smooth.

Pour mixture into the tart and return to the freezer to set for 2 hours.

Take tart out of the freezer half an hour before serving to allow it to slightly defrost. Tarts will keep in the refrigerator inside a covered container for a week.