Alkaline Banana Creme pie

I hate being wasteful! Imagine my horror  realizing I had seven burro bananas that were overripened! 

Hmmm....

Usually I'd chop them up and bag them for another nights "nicecream" or make them into muffins but the spirit of adventure was high. 

It seemed the perfect opportunity to make use of this walnut flour I'd picked up a few weeks ago that sat neglected in the pantry from #NaturesEats. 

It seemed only logical this make a mock "graham cracker" crust! 

And with that, this banana creme pie was born!

Ingredients

(filling)

5-7 burro bananas

1 1/2 c. coconut creme 

Drizzle of vanilla extract (I find organic and alcohol free vanilla made by SINGING DOG)

1/2 t Ceylon cinnamon 

2T date syrup

4T sea moss gel

(crust) 

2 c. Walnut flour 

2 oz date sugar 

Pinch of sea salt 

1/2 c. coconut oil

Its pretty intuitive the pulling together of this one! 

Use the food processor to smooth bananas and creme. Adjust sweetness if you desire. Set aside. 

Combine the flour, date sugar and solid coconut until crumbly. 

Line the bottom of your pan with the crumbles and press so that it holds together. Leave aside some to top if you so choose!

Add the filling. Top with the crumbly crust. Allow to set in the refrigerator for at least half hour. 

Enjoy this super easy, amazingly delicious, alkaline vegan dessert responsibly lol

Share with me how it works out for you! 

✌ 💘