- 3 cups coconut flakes
- 7 Medjool dates, pits removed
- 1 tablespoon vanilla
- 3 tablespoons hemp seeds
- 2 tablespoons coconut
Filling: (Yield: 3 cups)
- 3 large bananas, ripe
- 1 cup fresh coconut meat from young coconut (about 1 to 2 coconuts depending on thickness of meat)
- 1/4 cup coconut milk
- 1/3 cup coconut sugar
- 1 tablespoon vanilla extract
- 1/4 cup coconut oil
- 3 tablespoons white ground chia seeds
- Pinch sea salt
- 1 cup shredded coconut, divided
To Make the Crust:
Combine all crust ingredients in a food processor and until well combined and crust starts to stick together. Press into 6-inch fluted pie pan (with removable bottom). Refrigerate or freeze while you make the filling.
To Make the Filling:
Mash up bananas in a large bowl and set aside. In blender, blend coconut meat and coconut milk until smooth. Add a little fresh coconut water if the blades won’t spin easily. Add coconut sugar, vanilla, coconut oil, chia seeds and salt. Blend until incorporated.
Pour into bowl with bananas, add 1/4 cup shredded coconut and gently fold until just mixed. Pour into crust. Top with remaining 3/4 cup shredded coconut and refrigerate at least 2 hours until set.