Banana Cream Pie

crust

• 3/4 cup almonds 
• 3/4 cup dates 
• 4 tablespoons cocoa powder 

filling 

• 1/4 cup macadamia nuts 
• 1/4 cup water
• 1 tablespoon lemon juice 
• 2 bananas 
• pinch salt

topping (optional)

• 1/2 banana, sliced 
• a couple tablespoons pistachios, chopped 
• pomegranate seeds 

Crust:

In a food processor fitted with an "S" blade, process the almonds until fine. Add dates, cacao powder. Process another minute or two until mix starts sticking together. 

Press into the bottom and sides of ~ 6" tart pan.  

Place in freezer for a few minutes to set.

Filling:

Puree water, macadamia nuts, and lemon juice until very creamy. This takes a few minutes. 

Add bananas, processing until very smooth. 

Once smooth, place in the freezer for about a half hour to thicken.

Assembly:

Scoop the filling into the tart shell, decorate with your toppings

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