Ingredients

The following ingredients have 8 Servings
  • 1 cup pitted dates
  • 1/2 cup almond flour
  • 1/2 cup brown rice flour
  • 1/4 tsp salt
  • 2 tbsp unsweetened dairy free milk
  • 1 cup raw cashew nuts ((soaked in hot water and drained))
  • 1/2 cup unsweetened dairy free milk
  • 2 tbsp granulated sugar
  • 1 large ripe banana
  • 1 tsp vanilla extract
  • 2 tbsp -1/4 cup coconut whipped cream ((as per taste))
  • 2 bananas ((thinly sliced horizontally))

Instruction

  • Preheat oven at 350-degree Fahrenheit and grease a baking pie pan very nicely. If you plan to put the parchment paper then grease your baking pie pan then place the parchment paper (sized properly) and then grease the parchment again lightly. In a food processor, combine all the piecrust ingredients (except milk) and grind it is powdered. Then, stop and add 2 tbsp dairy free milk to it and grind until it forms a dough and sticks to each other.
  • Take it out on the prepared pie pan and knead it gently for 20 seconds into a smooth dough so that it coats with the sprayed oil. (do not over do this step). If you feel your baking pan has dried up after this process then grease it again with the cooking spray so that the crust does not stick to it after baking.
  • Then, press it with hands shaping it as per the pie pan. Dab the extra oil from its top gently with a kitchen tissue paper. Bake it in the middle rack of the oven for 20 minutes. Once done, take it out and let it cool at room temperature for 15 minutes.
  • In the meanwhile, combine all the filling ingredients in the blender and blend it smooth. Keep it aside.
  • Pour this filling on the baked pie and spread it evenly with the flat spatula. Cover the pan with a cling wrapper making sure it does not touch the cream filling at the center. Tighten the cling wrapper on the sides on the pan and refrigerate for at least 3 hours to settle it. You may leave it overnight to settle if desired.
  • Place 1 banana thinly sliced horizontally on its top in a single layer.
  • Then, roughly spray the coconut whipped cream and spread it with a spoon evenly in a thin layer over the sliced bananas.
  • Garnish it again with banana slices and serve. Cover the leftovers with a cling wrapper and refrigerate to be used later.