Raw Cultured Banana Cream Pie

This high vibrational pie is packed with flavor and nutrient rich ingredients culminating and a delicious duo of creamy goodness. Now, this may look like a lot of work but I promise it’s a smooth process.



The main ingredient is coconut yogurt which can me made by blending the meat from several coconut along with some of their water into a cream and then stirring in some probiotics. After that sets out at room temperature for a few hours, or straight into the fridge for a week, it will be cultured coconut yogurt with a bounty of probiotics and predigested nourishment.







Ingredient List
Sprouted Almonds 2 cups
Dates 1 1/2 cup
Lucuma 1Tbsp
Salt 1/2 tsp

Cream Filling
Coconut Yogurt 1 quart
Coconut Butter 1/2 c, warmed to liquid
Coconut Oil 1/2 c, warmed to liquid
Carob or Cacao powder 1 Tbsp
Vanilla Bean Powder 1/4 tsp

Other Ingredients
2 Ripe Bananas
Shredded Coconut
Raw Chocolate Bar (Optional)

It’s not necessary to use coconut yogurt. Blending 3 cups fresh coconut meat with 1 cup coconut water will get you the same texture before and after it’s blended with the other filling ingredients.

To keep this dish raw, if your coconut oil and butter are not in a liquid state, warm them in a dehydrator or set the dish in a large dish filled with hot water.

It’s best if the coconut yogurt is not cold when blended with the other ingredients because they will want to solidify.


The Crust
To make the crust first add the almonds to a food processor and run it on high until their pretty well broken down but not to the point of being complete dust.

Then add the lucuma and salt, give it a quick process to incorporate.

Next add in your dates and process until a dough forms. Scrape the sides down as needed. If you had particularly dry dates you may need to add more.

Once your dough is ready press it down into the bottom of a 7” spring form pan. The crust should be about an inch thick.

The Filling
Now divide your coconut yogurt into 2 even portions, add the vanilla powder to one and the carob/cacao to the other. Then pour half your melted coconut butter and coconut oil into each mixture.

Blend the vanilla one first, then you can just reuse that same blender for the chocolate one.

Pour one of the mixtures into the springform pan, it can be either flavor. Spread it out evenly and tap the pan on your counter a few times to help pop any air bubbles.

Next slice 1 banana thinly and mash the other into a paste. lay down the banana slices evenly across the first layer of cream, then add the mash. Smooth out the mash with a spoon, using the mash to fill and openings around the banana slices like mortar around bricks.

Then add your other mixture and gently spread it across the bananas being careful not to mix them all around. Give it a few taps on the counter to pack it all in a bit and release air bubbles.

Top with shredded coconut and if you’re feeling reeeal fancy you can shave a raw chocolate bar above it too : )

Let this pie set in the freezer for about 4 hours then serve or store it in the refrigerator. Enjoy!