Mini Raw Banana Cream Pies with Peanut Butter Crust
These mini raw banana cream pies combine the delicious flavors of banana, peanut butter and chocolate chips in convenient little hand held packages.
Servings Prep Time
6 105minutes
Servings Prep Time
6 105minutes
Ingredients
Crust
Filling
Instructions
Crust
  1. Cover dates in boiling water and soak for 15 minutes then drain.
  2. Add dates, peanut butter, flax seed, rolled oats and 2 tbs of water to a food processor fitted with the S blade.
  3. Pulse to mix until the ingredients begin to clump together..
  4. Scrape mixture into a bowl and roll into 6 evenly sized dough balls.
  5. Line six cups of a muffin tin with small sheets of plastic wrap, then place a dough ball in each cup.
  6. Use your knuckle to press down the center of the dough and work the dough out toward the edges of the cup. Continue to work the dough from the center and up the sides until the dough covers the cup in a thin layer. (See photo above.)
  7. Refrigerate crusts while you make the filling.
Filling
  1. Cover cashews with boiling water and soak for 30 minutes then drain.
  2. Rinse food processor parts.
  3. Add cashews, banana, coconut oil, vanilla, lemon, salt and water to the food processer fitted with the S blade.
  4. Blend on high until mixture is creamy – stopping to scrape sides as needed.
  5. Scrape mixture into a bowl and fold in chocolate chips.
  6. Spoon filling into crusts and refrigerate for at least one hour before serving.
  7. Lift set pies out of the muffin tin by pulling up the plastic wrap.
  8. Keep mini pies in refrigerator for up to two days.