difficulty Moderate
  • food processor
  • 28cm springform pan
  • cling wrap
author Heidi
write-up Write Up
  5 whole 5 whole fresh medjool dates  
  1. remove the pits of the dates and then add to a food processor with the nuts. blend until finely chopped.
  2. add the salt, liquid coconut oil and maple syrup then pulse until combined.
  3. pour into a 28cm springform cake tin and press firmly with your hands.
  4. place in the freezer while you work on your pie filling.
  1 1/2 cup 1 1/2 cup cashews (unsalted)  
  3/4 whole 3/4 whole peanuts (shelled (unsalted))  
  1/2 cup 1/2 cup walnuts (shelled (unsalted))  
  1/3 tsp 1/3 tsp salt  
  2 tbsp 2 tbsp unrefined coconut oil (in its liquid state)  
  2 tsp 2 tsp pure maple syrup  
  5 whole 5 whole frozen bananas (~500g total frozen weight) (chopped)  
  1. rinse your food processor to remove any remaining nuts.
  2. add the chopped frozen bananas to the food processor along with the greek yoghurt, maple syrup and vanilla.
  3. blend until smooth (stopping to scrape the sides of the food processor the ensure the mixture is well incorporated as necessary).
  4. taste and add more syrup for a sweeter filling if desired.
  5. pour the filling into the pie crust and smooth the surface with a spatula.
  6. cover with cling wrap and freeze until set (~2hrs).
  7. to serve, remove the springform case and cut slices of pie. i like to let it sit for 10 or so minutes to allow the filling to soften a little.
  8. top with berries or nuts.
  3 tbsp 3 tbsp greek yoghurt  
  1 tsp 1 tsp pure maple syrup  
  1 1/2 tsp 1 1/2 tsp vanilla extract