Raw Banana Cream Pie Coconut/Pecan Crust

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Raw Banana Cream Pie Coconut/Pecan Crust

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Crust

1 cup raw pecans

½ cup soft Medjool dates, pitted and coarsely chopped

1 cup plus 2 Tbsps. unsweetened coconut flakes

Filling

4 medium avocados, very ripe

3/4 cup raw blue agave nectar

4 Tbsps. coconut oil, slightly softened

2 tsps. vanilla extract (optional)

2 medium bananas, very ripe

16 raw pecan halves

Lightly coat bottom and sides of pie pan with coconut oil. Set aside. To make

crust: Combine pecans, dates and 1 cup coconut flakes in blender; process until

mixture is crumbly. Pulse until mixture starts to form a ball. Press mixture

into pie pan to form crust, and place in freezer to chill. To make filling:

Halve avocados, remove pit and scoop out flesh. Combine avocado flesh, raw blue

agave nectar, coconut oil, vanilla and bananas in blender. Process until very

smooth and creamy, occasionally scraping sides of food processor with rubber

spatula; add up to 1/3 cup warm water 1 Tbsp. at a time, if necessary, to thin.

Transfer filling to crust, smoothing top. Scatter remaining 2 Tbsps. coconut

flakes on top of pie. Arrange pecan halves around outside of pie. Chill 1 hour

(or until firm) before serving.