1 ½ cups pecans soaked for 8 hours
1 ½ cups dates
3 apples – peeled, cored and grated
1 ½ cup raisins
2 cups pecans – coarsely chopped
1/4 cup freshly sqeezed orange juice
2 tablespoons honey
2 tsp cinnamon
In the food processor process the dates and pecans until there forms a smooth dough.
Spread the dough evenly in a 9 inch pie dish and place in the fridge to set.
In a large bowl, thoroughly mix all ingredients and spread onto crust.
Place in the fridge to set for 3 hours.
- To make the banana cream:
Blend 3 ripe bananas with around 1/3 cup melted coconut oil until smooth.
- You can serve as is, or place in a dehydrator for half an hour, for a warm pie.
Or place in oven at the lowest temperature with the door open to ensure it doesn’t reach over 40 degrees celsius (over this temperature will begin to destroy some nutrients).
Serve cake with a dollop of banana cream, and feast!