Bananas lend themselves pretty well to dessert. They’re creamy and sweet, and they have a flavor that can hide among stronger flavors or that can shine on its own like the morning sun. This little tart is an example of shining that will make you put on your dancing shoes.
For the Crust:
1/3 cup walnuts
2 pitted dates, super soft, or soaked in water for 10 minutes
3 TBLSP almond meal (you can grind almonds if you don’t have this)
For the Filling:
2/3 cup raw cashews, soaked for 2 hours
2 TBLSP ice water
1 ½ TBLSP agave nectar (or maple syrup)
Slosh of vanilla extract
¼ ripe banana, sliced
1 TBLSP coconut oil, melted
Small pinch of salt
For the Topping:
½ banana, thinly sliced
1 TBLSP walnuts, ground
Lightly grease a single-serving sized pie pan. Mine is about 4 ½ inches across.
Make the Crust:
- In a food processor, pulse the walnuts and date until crumbly. Add in the almond meal and pulse a little more, until it’s well combined.
- Press the walnut mixture into the bottom of the pan and up the sides to make a crust. Use the bottom of a glass or your strong clean hands to press it firmly in there.
Make the Filling:
- Place the soaked and drained cashews and (fresh) cold water in a food processor and blend until smooth, about 5 minutes. Scrape the sides often. You want it super silky.
- Once the cashews are blended to look like pudding, add in the agave, vanilla, banana, salt, and melted coconut oil. Whirl away again until everything is smooth, smooth, smooth.
Assemble the Pie:
- Spread the filling in the prepared crust.
- Cover loosely with foil and place in the freezer for about 2 hours, until the cashew cream is firm to the touch.
- Garnish with fresh banana slices and crushed walnuts.
- Return to the freezer for several hours or overnight. You’ll want to eat it straight out of the freezer because the sliced bananas on top will turn brown pretty fast as they thaw.