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Shelby's Nut Butter Banana Cream Pie




1 cup of raw cashews
1 cup of unsweetened shredded coconut
1/2 cup of pitted dates, tightly packed
1/4 teaspoon of sea salt

Banana Filling:

2 medium bananas
3/4 cup of raw cashews
1/4 cup of peanut butter or almond butter (optional)
1/4 cup of maple syrup
1/4 cup of lemon juice
1/4 cup of coconut oil
1/4 teaspoon of sea salt


1. Line a pie plate with parchment paper or foil.

2. First make the crust. Add all crust ingredients to a food processor and process until the mixture sticks together. All ingredients should be relatively homogenized together.

3. Pat the crust mixture evenly across the parchment lined pan. Press the mixture down into the pan firmly, and work the crust up the sides of the pan as well

4. Next, make the banana filling. Add all filling ingredients to your blender and blend until creamy and smooth.

5. Pour the filling mixture onto the crust in the pan and smooth out the top with the back of a spoon.

6. Cover the entire pie and place it in the freezer until firm - this takes about 8 hours, so think about having this happen overnight.

7. The pie will be frozen, so it needs to sit at room temperature for a few minutes before it can be sliced. Keep leftovers in the freezer.

Enjoy this delicious gluten-free and dairy-free banana cream pie. This recipe was adapted from a similar one that can be found here: No-Bake Banana Cream Pie Recipe


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This is a beautiful recipe, thanks! I made it using pureed well-steamed cauliflower in place of the cashews and it was a dream!