Chunky Monkey Pie
Banana split goodness with a brownie crust! This pie is loaded with bananas, coconut, fresh strawberries and an ooey-gooey chocolate brownie crust!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Ingredients
Crust Ingredients
- 1 cup packed pitted Medjool dates
- 1 cup unsweetened cocoa
- 1 cup raw almonds
- ½ cup raw cashews
- ½ cup chopped walnuts
- dash of sea salt
- 1 tablespoon vanilla extract
- 7 tablespoons water
Filling Ingredients
- 2 bananas 1 cut into chunks and 1 sliced
- 1 cup canned organic coconut milk solid part only
- 1 cup raw cashews soak for at least an hour
- 2 dates
- 1 tablespoon pure vanilla
- 1 tablespoon lemon juice
- ½ cup unrefined coconut oil melted
- dash of sea salt
Topping Options
- 1 cup strawberry chunks
- 1 banana cut into chunks
- ¼ cup shredded coconut
Instructions
Crust Instructions
- In a food processor, combine the dates, unsweetened cocoa, almonds, cashews, salt, vanilla, water, and walnuts and process until you get a thick, moist brownie that sticks together.
- Press mixture into a pie dish and place in freezer while preparing filling ingredients.
Filling Instructions
- In a food processor, combine the coconut milk, cashews, dates, vanilla, lemon juice and salt and process. Add the coconut oil and process again. Stir in the banana chunks (don't process).
- Layer the pie crust with the sliced banana and pour the filling over the banana topped pie crust. Chill for 2-3 hours.
- Before serving, decorate with strawberries, bananas and coconut. Enjoy!