- 1 cup macadamia nuts (or other nut)*
- ¾ cup organic quick oats (or more nuts or coconut)*
- 3 tbsp raw cacao powder (optional)
- 4-5 dates
- ½ tbsp coconut oil
- 2 tbsp coconut nectar or other liquid sweetener
- Pinch of pink or sea salt
- 2 cup bananas, fresh or frozen
- 4 tbsp coconut cream
- 3 tbsp organic peanut butter
- 2 tbsp pb2 powder (or more peanut butter)
- Optional: cacao, cinnamon, coconut etc.
- ¼ cup coconut oil, slightly melted
- 2-3 tbsp cacao
- 2-3 tbsp coconut nectar or other liquid sweetener
- 1 tbsp organic peanut butter (optional)
- 1 tbsp pb2 powder (optional)
- Feel free to use any other type of nut/seed for the base
- For paleo- omit the oats and use more nuts or coconut
- For nut-free- omit the nuts and use oats or coconut
- Food processor or blender
- Small/mini pie pan
- Lightly grease your pie pan with coconut oil or line with parchment paper
- Add nuts, oats, and cacao to the food processor until roughly chopped.
- Add dates and process until well combined before adding the coconut oil, nectar and salt.
- Press into the bottom of your pan making sure to cover the sides. It should be about ¼ to ½ in. or ½ to 1cm thick.
- Set in the freezer while making the filling.
- Blend or process the bananas and coconut cream before adding in all other ingredients, adjusting to taste.
- Pour into the base/crust and return to the freezer until set. You can also keep it in the refrigerator if you prefer a softer, creamy texture, but it might not last as long or will be a little messy when serving.
- Mix all ingredients in a small bowl until well combined, adjusting to desired taste/sweetness. If the coconut oil was melted, it should have a liquid texture to drizzle over the pie before serving.