Vegan Raw "Ice Cream" PIe

For Crust:
42 raw almonds (unsoaked)
13 Bahri dates ( or do 4-6 Medjool)
pinch sea salt

For Filling:
4 Medium bananas (cut into chunks and frozen)
2 Tbs good quality cocoa (don't go cheap here!)
2 tsp. vanilla extra and chocolate extract (can sub almond/orange/mint or more vanilla for chocolate if you like)
2 tbs unsweetened almond milk (start with one, add the second as needed)
cinnamon and nutmeg

Blend almonds until they are finely chopped (but not flour). Add dates and pinch of sea salt and process into all large date chunks are gone. Press crust mixture into a 8 inch pie tin. Use a piece of waxed paper or parchment under your hand to keep from sticking!

Put crust in freezer to firm up.

Make filling by blending the bananas, extracts, almond milk, and cocoa until smooth and creamy. Make sure all banana is well incorporated. You want it to be soft serve ice cream texture (or a little firmer) not runny so start with 1 tbs of almond milk and add the rest as needed. You might need more or less than the 2 tbs. or so I used.

Pour the banana cocoa mix into your crust and smooth out. Place in freezer to firm up for at least 30 minutes (longer might be better... but I've eaten it after only 30-45 with nummy results).

Serve and enjoy!
Makes 6 large servings. YUM.



Number of Servings: 6

Recipe submitted by SparkPeople user LEONALIONESS.