Raw Vegan Banana Cream Pie with Snickerdoodle Crust

Ingredients:

  • Crust
    • 1 container of Alpendough snickerdoodle cookie dough
  • Filling (adapted from The Rawtarian)
    • 3 medium size bananas 
    • 1 cup of raw cashews
    • 1/3 cup of coconut oil
    • 1/4 cup of agave
    • 1/4 cup of lemon juice
    • 1 Tsp. Vanilla
    • 1 Tsp. Coconut Extract
    • 1/8 Tsp. Sea Salt

Crust:

  • Use about half a container of Snickerdoodle to form the crust (see picture below)
    • Note the crust can be left raw or baked at 350° F for 8-10 minutes

Filling:

  1. Place all filling ingredients in a blender
  2. Blend until smooth (approximately 5 minutes)
  3. Pour into pie crust
  4. Chill for at least 2 hours (note if you bake the crust make sure that it is cool before adding the filling)
  5. Sprinkle dried coconut or fruit of choice on top