1. Break down all crust ingredients into a doughy consistency. As you can see from my picture, I've left the walnut pieces quite chunky. Walnut is a softer nut and it's quite nice to do it this way. 2. Put in the fridge for around 30 minutes to chill a touch, before moulding into mini tart tins or a pie dish (with removable bottoms). 3. Leave in the fridge until ready to use.
Caramel filling... 1 cup cashews ½ cup pitted fresh dates or about 8 Medjool dates 2 tbs mesquite powder 3/4 cup water (or almond milk if you prefer) 1 tsp vanilla extract ½ tsp psyllium husk (optional) 1/4 tsp salt
Sliced banana to layer, flavour and decorate...
1. In a high powered blender whizz the cashews, dates and the rest of the filling ingredients together until very smooth. The mixture will turn a beautiful caramel colour. If the consistency is too thick then add a little extra water.
2. Layer slices of fresh banana on the crusts and spoon caramel neatly into the tins/ dishes and place in the fridge to set for minimum 1 hour.
3. Layer slices of fresh banana on top of the caramel.
*The psyllium husk is to bind and thicken the caramel, making it very firm. Although not a necessity, it's great if you need to mop up excess fluid*
Coconut ice cream...
Entirely optional and if you leave it out they have significantly less kj's and fat and just as nice.
1 can of coconut cream
3 tbs maple syrup
1/4 tsp vanilla bean powder
1/4 tsp liquid vanilla extract
1/4 tsp powdered stevia (optional)
1/4 tsp salt
1. Mix all the ingredients up and put in your ice cream maker and spoon onto the pies!
Turn the coconut into cream by doing this... Coconut Whipped Cream (just add a pinch of sweetener)