Banana Cream Pie!

This is me trying my hand at gluten free and dairy free delights!  The banana cream pie is super easy to make and it's no bake, gluten free, dairy free, sugar free, and organic!  I was actually super surprised at how delicious it turned out!  This is a healthy pie that you won't want to miss!

I originally found this recipe here, but I tweaked it a bit to my liking.  But go check out Paleo Bailey and her delicious healthy recipes!

Healthy Banana Cream Pie!

Ingredients:

Crust:
1 1/2 cup almonds
1/2 cup almond flour
7 Medjool dates, pitted
2 Tbs. coconut oil, melted
1/2 tsp. cinnamon
pinch of salt

Filling:
2 14 oz. cans full-fat coconut cream (refrigerate for a couple of hours prior to use)
2-3 bananas, sliced
1/4 cup + 2 Tbs. pure maple syrup
1 Tbs. vanilla extract
1/2 tsp. cinnamon

chopped pecan and extra sliced banana for topping

Directions:

• Add all crust ingredients into food processor  and blend until everything is finely chopped and well combined.  Mixture should be thick and sticky.  Add a Tbs. or two of water to help combine the mixture if the nuts aren't blending well.
• Lightly coat a 9 inch glass pie pan with melted coconut oil and evenly press the crust mixture into the pan.
• Layer the sliced bananas for the filling over the crust. (It's okay if they overlap, and honestly I'd highly recommend a double layer if you really like bananas!)

• Add both cans of coconut cream into a mixing bowl, leaving as much liquid in the can as possible (you only want the white creamy stuff).
• Add the maple syrup, vanilla, and cinnamon to the bowl and use a hand mixer or stand mixer to whip the filling together until the coconut cream is thick.
• Pour filling over crust and spread evenly with a rubber spatula.
• Place in the fridge for 2-3 hours or until the pie sets.
• Add toppings only once ready to eat so the bananas on top don't brown.
• Store in refrigerator.

*Use organic ingredients when feasible!