Mango and Banana Cream Pie

This scrumptious pie was quite different from any raw dessert I've made so far, and it looks so pretty.

It freezes great (without berries on top), but be sure it's totally defrosted before serving. It tastes MUCH better.

Mango and Banana Cream Pie

2 cups  raw almonds (soaked Overnight)

12 - 14  medjool dates (pitted, chopped and soaked if not soft)

1/3  cup shredded coconut

2 large mangoes, peeled, pitted, and sliced (add champagne mango equivalent if available)

1 small banana, sliced into chunks
2 tsp raw honey (or agave nectar)
4 drops Medicine Flower Vanilla Extract or 2 tsp vanilla extract
Coconut oil, to coat glass pie dish
1/2  cup fresh raspberries, blackberries, or blueberries 

Drain, rinse and towel dry Almonds. In food processor mix almonds,  dates and coconut until sticks together. Don't over process. Press mixture into deep dish spring-form to form a
"crust."

Layer the crust with mango slices.

 





Process or blend banana, sweetener, and vanilla. Process until creamy. Spoon into pie crust. Garnish with berries, and serve.

Store in refrigerator or freezer. Defrost fully before serving.


Mention "Rawfully Tempting" in the Shipping Comments, and Medicine Flower will send you a Free Bonus Sample with your purchase.

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