Raw Chocolate Banana Cashew Cream Pie Bars
The perfect sweet treat awaits you with these Raw Chocolate Banana Cashew Cream Pie Bars. Creamy, rich, and deliciously satisfying, they combine the goodness of nuts with the sweetness of bananas. Ideal for any occasion, these easy-to-make bars will have everyone asking for more. Give them a try tonight!
Equipment
- Frying Pan
- Whisk
- Food Processor
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 cup Raw Pecans
- 2 cups Raw Unsweetened Coconut
- 1 cup Pitted Packed Dates
- 2 teaspoons Vanilla Extract
- Pinch Flaky Sea Salt
- 2 cups Roasted Cashews
- 2-4 Ripe, But Firm Bananas, Sliced
- 1/2 cup Coconut Oil, Melted
- 1 cup Cocoa or Cacao Powder
- 1/3 cup Honey More or less to taste
- Hemp or Sesame Seeds, for Topping (Optional)
Instructions
- Line an 8x8 inch square baking pan with parchment paper, ensuring it covers the bottom and sides for easy removal later.
- In the bowl of a food processor, combine the pecans, 1 cup of coconut, dates, 1 teaspoon of vanilla, and a pinch of salt. Pulse until finely chopped and the mixture holds together when squeezed in your hand. This texture is crucial for a solid base. Press the mixture evenly into the prepared pan and place it in the freezer to firm up.
- Without cleaning the food processor, add the cashews, the remaining 1 cup of coconut, 1/2 cup of water, and the remaining 1 teaspoon of vanilla. Pulse until the mixture is smooth and creamy. You want it to be spreadable but still thick.
- Remove the base layer from the freezer and pour the creamy cashew mixture over it, spreading it evenly. Carefully layer the sliced bananas on top, ensuring they cover the entire surface.
- In a separate bowl, whisk together the melted coconut oil, cocoa, and honey until smooth. Pour this rich chocolate mixture over the bananas, ensuring an even coat.
- Place the entire pan back in the fridge and chill for at least 1 hour, or until the bars are firm and set.
- Once firm, remove the bars from the pan using the parchment paper. Place them on a cutting board and cut them into squares or rectangles, depending on your preference.
- Serve topped with fresh bananas and a sprinkle of hemp or sesame seeds for an added crunch. These bars keep well in the fridge, so feel free to make them ahead of time!
Notes
- Tip 1: Keep the bars in an airtight container in the fridge to maintain their freshness. They will last up to a week.
- Tip 2: You can freeze these bars for longer storage. Just cut them into portions and wrap individually in plastic wrap before placing them in a freezer bag.
- Tip 3: These bars pair wonderfully with a scoop of dairy-free ice cream or a dollop of coconut whipped cream for a decadent dessert experience.
- Tip 4: If you have nut allergies, consider using sunflower seeds or pumpkin seeds in place of the pecans and cashews.
- Tip 5: Add a splash of almond extract or a tablespoon of almond butter for an additional layer of flavor.