Raw, Vegan, Caramel Banana Cream Pie

Quadruple Layer Raw, Vegan, Caramel Banana Cream Pie

I’m on my second piece in a row within about 10 minutes. Because it is that delicious- it cannot be helped! Plus, I have to make up for not having pie on Pi(e) Day (March 14th, as the number, Pi, begins with 3.14 (so excited for 2015, when it will be 3.1415!!!!! - the exclamationpoints are purely grammatical to reflect my eager anticipation, not mathematical which would mean a crazy long line of multiplication. I was in the math club in high school, believe it or not.)

This pie is raw, so it is really pretty easy to make- not that I’ve ever tried, but apparently making real, baked pies can be really complicated (hopefully I will never find out).

Four layers of delicious! Plus crust and shaved chocolate- winner, winner pie for dinner- if you’d like.

Quadruple Layer Banana Cream Pie - raw, vegan, gluten free

: Banana Layer on top of Melted Chocolate

: Banana Cream Layer on top of Banana Layer

: Caramel Layer on top of Banana Cream Layer

: all spread out!

: And topped with shaved Zimt for good measure.

Crust

I used some left-over Double Chocolate Macaroon test filling for the crust (a test for which I cannot find my records of proportions. I remember that morning- incredibly rushed. Even more so than usual.). Here is a great alternative, from Food Loves Writing!

1 1/2 cup finely crushed pecans (you could use walnuts, or more coconut)
1/2 cup dried unsweetened shredded coconut
1/4 cup raw cacao powder (or cocoa powder)
3 Tablespoons coconut oil
4 Tablespoon coconut nectar, or maple syrup

Really, what are two dates? Weight measurements are super for ingredients that may vary greatly in size.

Add coconut oil, coconut nectar, cacao powder and crushed nuts to a food processor and process until will combined (but make sure not to process for too long or nut butter will result). Press into a pie pan (I used a 9 inch pan, I believe- though I think it may actually be a casserole dish. My pie pans are maybe in storage, or in my office- I may have given them to my mom. You could use nearly any container.)

Layer 1: Melted Chocolate

40 g Chocolate 70%, melted

Spread the melted chocolate on top of the crust. It adds a fantastic crunch! How to melt- boil some water in a pot, with a shallow bowl as a lid. Have your chocolate in the bowl- the water will heat up and melt the chocolate. Be sure to stir so that it does not burn- it will if you don’t keep your eye on it!

Layer 2: Bananas- sliced

3 small-medium bananas

Slice bananas at a slight angle and layer onto the melted chocolate.

Layer 3: Banana Cream Filling

1 cup cashews, soaked overnight, drained & rinsed (you can also use coconut butter to make it nut free- but I have not tried this. My coconut butter is in storage, or in my office. Or maybe my mom has it?)

160 g banana (2 small)

Œ cup almond milk (63 g)

1 tsp lemon juice

28 g pitted, medjool dates (about 2) (soak for at least 3 hours with just enough water to cover, if you do not have a high speed blender)

In a high speed blender, or food processor, add all ingredients- blend until very, very smooth! Then, spread over the banana layer, smoothing out the top.

Layer 4: Vanilla Caramel Sauce

I used some left-over Zimt vanilla caramel sauce (remember that stuff? Ah could drink it!). But, here is an excellent option from Oh Lady Cakes for you to make at home. (I was inspired by this recipe for the Banana Cream Filling, as well).

3-4 medjool dates, pitted and soaked 15 minutes
1/3 cup warm water
Small pinch of vanilla bean

Blend (or food process) the dates, water, and vanilla bean- should end up smooth and delicious. Spread over the Banana Cream Filling.

Top it off with a bit of grated Zimt- inspired by the Winter 2014 menu at The Acorn. Yummmmmy.

Ok- off for round three. Make it, try it, and you’ll understand.

Happy be-lated Pi Day!

xo emma