4-5 very ripe bananas
1/2 cup REFRIGERATED coconut cream*
1/4 cup raw cold-pressed coconut oil
1 cup coconut cream
handful of chopped almonds
To make the crust, pulse the almonds together with cardamom and cinnamon in a food processor until fine. Add the pitted dates and pulse into a smooth paste. Is it too dry? Add a splash of water! Put in a (preferably) 8″ spring form all the way up to the edges and pop into the freezer for about half an hour. While waiting, go ahead and blend the bananas (except one!) together with coconut cream* and oil. Use the remaining banana and slice it putting it into the bottom (nearest the crust). Pour the banana mixture into spring form and pop it into the freezer for at least 3 hours to set. Before serving, whip the refrigerated (important!) coconut cream and top the cream pie together with almonds and chocolate drizzle. Store in the freezer and enjoy!
*Coconut cream is made by blending the flesh of young coconuts with a bit of the water until super thick and creamy. It can also be bought in well-sorted supermarkets in the asian isle. It’s not 100% raw, but it’s a good alternative because young coconuts can be very expensive and hard to find, especially here in Sweden. (But you know the drill – fresh is always best!)
**Chocolate drizzle is made by 2 tbsp melted coconut oil that has 4-5 tbsp raw cacao or carob mixed into it!