60-90 minutes (this includes freeze time)
For the crust:
1/2 cup almonds
1/2 cup cashews
1 cup pitted dates
3 tablespoons raw cacao powder
For the banana nice-cream filling:
3 very ripe bananas
2 tablespoons coconut oil
1/4 cup almond butter
1 teaspoon pure vanilla extract
For the chocolate drizzle:
1 tablespoon raw cacao powder
1 tablespoon coconut nectar or pure maple syrup
1 tablespoon coconut oil
1. For the crust: add all the crust ingredients into a food processor and process until the mixture comes together, scraping the sides of the bowl as needed. The mixture should stick together when pressed with your fingers. If it doesn’t, add a small amount of water and process again for a few seconds.
2. Dump the crust mixture into an 8 or 9 inch glass pie plate (you can line it with parchment paper to lift it all out but I was able to easily remove each piece without lining the pan). Smooth the mixture out evenly and then press down firmly and evenly into the pan. Place in freezer while you prepare the filling.
3. For the nice-cream filling: add all the ingredients into the food processor and process until smooth. Remove the crust from the freezer and pour the banana mixture on top. Smooth and return to the freezer for about 60-90 minutes or until frozen.
4. Chocolate drizzle: when the filling is completely solid, prepare the topping. In a small bowl, mix all ingredients together. Remove the pan from the freezer. Drizzle the chocolate sauce evenly over the pie and return to the freezer until the chocolate is firm (this won't take long).
5. Allow to thaw 5-10 minutes to make slicing easy. Enjoy the pie frozen. Store leftovers in the freezer.
To make raw, use raw nuts & almond butter and raw coconut nectar.