Ingredients

The following ingredients have 8 Servings
  • For the Crust:
  • 3/4 cup walnuts or pecans
  • 3/4 cup nut meal/flour of choice (I used hazelnut meal)
  • 2.5 tbsp coconut oil at room temp
  • 1/4 cup raisins (you can omit to make this low FODMAP)
  • 1 tsp organic coconut sugar (add 1 tbsp if omitting the raisins for low FODMAP)
  • 1 tsp cinnamon
  • For the Filling:
  • 1 med-large ripe banana
  • 2/3 cup sunflower seed butter
  • 1/3 cup unsweetened almond milk (or other non dairy milk)
  • 2 tsp pure maple syrup
  • 1 tsp vanilla

Instruction

  • For the crust, combine all crust ingredients in a food processor and blend until it forms a paste.
  • Press crust evenly into a nonstick 9 inch pie plate (or line a pie plate with parchment paper for easy removal)
  • Set crust aside, covered, in the freezer while you make the filling.
  • For the filling, combine all filling ingredients in a blender until creamy and pour into pie crust, scraping sides with a rubber spatula to get every drop in there!
  • Cover pie with plastic wrap and freeze for at least 2 hours or until firm. Before serving, let it thaw enough to cut into slices.
  • Enjoy!