Instructions

1. Add all crust ingredients to a food processor or high powdered blender
2. Blend until almonds and dates are finely chopped and mixture is thick and sticky, about 3 minutes
3. Add 1 tablespoon of water to help combine the mixture if nuts aren’t blending well
4. Line an 8 inch glass pie pan or 8 inch springform pan with wax paper or coat with thin layer of coconut oil
5. Evenly press the crust mixture into the bottom of the pan
6. Layer the sliced bananas* (see note) for the filling over the crust, it’s okay if they overlap, or do not go to the edge of the crust
7. Add both cans of coconut cream into a mixing bowl, leaving any liquid in the can if there is any (only scoop out the thick white coconut cream)
8. Add maple syrup, vanilla extract and cinnamon to the bowl and use a hand mixer or stand mixer to whip the filling ingredients together until coconut cream is airy and thick
9. Pour filling over the crust and layer of bananas. Spread using a knife or spatula into an even layer
10. Place into the fridge for 2-3 hours until the pie sets, or into the freezer for 1 hour
11. Add toppings only once ready to eat to avoid banana slices from browning
12. If frozen, let thaw at room temperature prior to eating. Store leftovers in an airtight container in the freezer