Mini Raw Banana Caramel Cream Pies

Ingredients

Crust

• 2 cups pecans
• 1/4 teaspoon sea salt
• 7-8 soft medjool dates, pitted and chopped

Filling

• 1 1/4 cups raw cashews (preferably soaked overnight and drained)
• 1/2 cup young coconut meat (or additional soaked cashews)
• 1/4 cup coconut water (or filtered water)
• 1 Tbsp lemon juice
• scant 1/4 cup agave nectar or honey
• 1/4 cup plus 1/2 Tbsp coconut oil (warmed to liquid)
• 1/4 teaspoon sea salt
• 1/2 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
• 1/2 cup ripe mashed banana
• 1 sliced banana

Caramel

• 1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
• 2 Tbsp raw coconut butter
• 3 Tbsp raw coconut nectar, maple syrup or raw honey
• 1 tsp pure vanilla extract
• 1 tsp maple extract
• 1/4 tsp sea salt
• 2 Tbsp filtered water

Cream Topping

• 3/4 cup raw cashew pieces (preferably soaked overnight)
• 1/2 cup coconut water
• 3/4 cup fresh young coconut meat (or additional soaked cashews if not available)
• 2 tablespoons agave nectar or honey
• 1 teaspoon pure vanilla extract and seeds of half a vanilla bean (reserved from filling)
• 1/4 cup coconut oil (warmed to liquid)
• Makes two 4inch pies

Directions

1. Line two 4 inch pie pans with plastic wrap. To prepare the crust, process pecans and sea salt in a food processor until the pecans are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottoms and up the sides of the prepared pans, and set aside.
2. To make the caramel, puree all ingredients until smooth in a food processor except water. Add water as needed if too thick. Set aside.
3. To make the filling, drain the cashews and combine them with coconut meat, coconut water, lemon juice, agave nectar, coconut oil, sea salt and vanilla in a food processor and blend until smooth and creamy. Add 1 cup ripe mashed banana and puree until smooth.
4. To assemble, arrange a layer of banana on the bottom of each pie. Top with a couple Tbsp caramel, then half of the filling, then another layer of banana layers, then more caramel, then the remaining filling. Place in the freezer until it is set, 4 to 6 hours, then once set store in the fridge. Before topping, lift out of pie pans using plastic wrap, and place on serving plates.
5. To make topping, drain cashews and blend all ingredients until smooth in a food processor, then scrape into a bowl and place in the freezer about 30 minutes until a frosting consistency. Place the topping in pastry bag and pipe decoratively around the top of the pies. Store leftover pies in the fridge.