Coconut Cream Pie

Crust:
2 cups sprouted, soaked, and dehydrated almonds
½ cup dried coconut
½ pound dates, soaked and drained

 

Combine sprouted and dehydrated almonds, dried mature coconut, and dates in a food processor. Then press mixture into a tart pan with a removable bottom.

 

Filling:
1 cup dried coconut
6 frozen bananas
spice to taste

 

Make a butter by blending the dried coconut and combining it with the banana and spices. The filling is then poured into the crust and the whole thing sets up in the freezer. (about 8 hours) remove from freezer and cut when pie is at room temperature.