Base

1 cup of walnuts or raw cashew nuts
1 cup of raw almonds
1.5 cups of pitted dates
1/4 cup of cacao nibs (optional)

Filling

2 bananas
1 avocado
1/4 cup of raw cacao powder
1/2 cup of cacao nibs (optional)
1/4 cup of raw maple syrup or 1/4 cup of coconut sugar
1 cup of peanut butter

Topping

2x 400g cans of coconut milk. (These need to be kept in the fridge overnight, a layer of cream will form on top. This is used for the top layer of the pie.)
1 banana

1 cup of walnuts or raw cashew nuts 1 cup of raw almonds 1 5 cups of pitted dates 1/4 cup of cacao nibs (optional) 2 bananas 1 avocado 1/4 cup of raw cacao powder 1/2 cup of cacao nibs (optional) 1/4 cup of raw maple syrup or 1/4 cup of coconut sugar 1 cup of peanut butter 2 x 400g cans of coconut milk. (These need to be kept in the fridge overnight, a layer of cream will form on top. This is used for the top layer of the pie.) 1 banana

1. In a food processor blend the base ingredients until they are blended finely. Press into a pie dish and make sure the crust is 0.5 cm’s thick so it doesn’t crack when taken out of the dish. Place in the freezer.

2. Blend all the filling ingredients together until smooth. Place onto the base of the pie and then set in freezer for 10 minutes.

3. To make the topping, spread coconut milk over the pie (the coconut milk fat should have formed at the top of the can overnight). Slice up one banana and place on top of pie. Sprinkle with cacao powder and place in the freezer for an hour before serving.