Print Recipe

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


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


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!