Happy May Day!!!
Tra la! It's May! The lusty month of May! That lovely month when ev'ryone goes Blissfully astray. Tra la! It's here! That shocking time of year When tons of wicked little thoughts Merrily appear! It's May! It's May! That gorgeous holiday When ev'ry maiden prays that her lad Will be a cad! It's mad! It's gay! A libelous display! Those dreary vows that ev'ryone takes, Ev'ryone breaks. Ev'ryone makes divine mistakes The lusty month of May! | Tra la! It's May! The lusty month of May! That darling month when ev'ryone throws Self-control away. It's time to do A wretched thing or two, And try to make each precious day One you'll always rue! It's May! It's May! The month of "yes you may," The time for ev'ry frivolous whim, Proper or "im." It's wild! It's gay! A blot in ev'ry way. The birds and bees with all of their vast Amorous past Gaze at the human race aghast, The lusty month of May. |
dance around my room to Camelot, stay up until 3 am, and eat a giant slice of chocolate banana cream pie!
LUCKILY, this is a very healthy banana cream pie!
Pie is usually packed with sugar and butter, which is unhealthy and unnecessary and I would be feeling awful at the moment.
But, this is a guilt free dessert made creamy with cashews and coconut and sweetened with bananas and dates, which contrast beautifully with the bitter sweet cacao layer and walnut crust. So I am feeling quite energized and decided to post the recipe even though it is 3 am!
1 3/4 cup walnuts, soaked over night in salt waterFor nut soaking instructions and benefits, read Soaking to increase digestion and mineral absorption.
1/4 cup flax seed meal
1/2 cup pitted soft dates
1/4 teaspoon salt
Place all crust ingredients into your food processor and blend into a smooth dough. Press into pie tin or spring form pan. Place in the freezer to set while you are making the chocolate filling.
3 frozen bananas
2 Tablespoons raw cacao powder
1 Tablespoon melted coconut oil
1 Tablespoon chia seeds, ground flax seeds, or 1 teaspoon psyllium husk powder
Blend all ingredients until smooth and spread over the crust. Place in freezer to set while you make the banana cream filling.
Banana Cream Filling:
3/4 Cup Cashews, soaked for at least 4 hours and pureed into a nut butter
1/4 Cup Coconut Milk Kefir (or plain coconut milk)
1 tsp Vanilla Extract
1/4 Cup Chia Seeds or ground flax seeds (or 1 Tablespoon ground psyllium husks)
3 Ripe Bananas
Optional: 1-3 Packets Stevia (or sweetener of your choice)
1. Place all ingredients into your food processor and blend until bananas are completely smooth. For nut soaking instructions and benefits, read Soaking to increase digestion and mineral absorption.
2. Spread on top of the set chocolate layer and place in the fridge for at least 4 hours to set (or the freezer if you are short on time).
Tip: The bananas brown very quickly, so keep it in the fridge or freezer. If you keep it in the freezer, let it thaw in the fridge before serving.
You can also top the pie with coconut kefir whipped cream and sliced bananas.
Coconut whipped cream:
1. Place a can of coconut in the freezer over night. The next day scrape off the top layer of cream and save the water at the bottom for drinking or to put in smoothies.
2. Blend the cream with a hand held mixer or in the food processor until fluffy.
Coconut Kefir whipped cream:
1. Strain Coconut Milk Kefir in a cheese cloth for a few hours or over night over night in the fridge (for detailed instructions go here: Kefir Cheese).
2. Mix remaining kefir cream cheese left in the cheesecloth with a hand mixer or food processor until fluffy.
3. Since the kefir is sour, you can add some vanilla extract and sweetener like agave, maple syrup, or stevia.