Slightly More Successful Baking Adventures with Abbey

Today, I will be showing you how to make a no-bake, processed sugar-free, almond butter and banana pie, based off of this recipe. The pie crust is from this recipe. (As I poke around this person's blog, I find more and more great recipes... Check her out if you are looking for healthy desert options!)

To make the pie crust, you must blend together (I used a food processor)...

-2 tablespoons of cocoa powder
-1/2 a cup of pecans (or other nut of your choice)
-1/2 a cup of shredded coconut
-1/2 a cup of raisins (pitted dates work, too)
-and 1/8th of a teaspoon of salt

When your mixture is blended well, spread it out in a 9-inch pan.

To make your pie, you must blend together...

-3 bananas
-1 cup of almond butter (or other nut butter of your choice)
-2 teaspoons of pure vanilla extract
-1/8th teaspoon of salt
-1/4th cup of melted, virgin coconut oil (<--- this sentence is why commas are important. Without the comma, the recipe would call for 1/4th of melted virgin. Umm... WHAT?!)
-4 tablespoons of pure maple syrup

Once your mixture is very well blended, pour it on top of the pie crust.

Freeze it until it hardens, and then keep it cool until you eat it.

The verdict:

"Very banana-y; but, mmmmm–I love the kick of the crust!"
"Very good."
"Much better than your last cake."
"Eh, pretty good." (From the apathetic teenage boy.)
"It kind of has the consistency of a go-gurt."
"Really good!"

Woo-hoo, a success! I agree: the pie is delicious. It's crazy that it has only natural sugars in it, for it tastes like something you would buy at a grocery store! This is definitely a recipe I will come back to. Next time, however, I may try using less bananas or more nut butter, so that the pie tastes more buttery and not so banana-y.
Now, if you will excuse me, I'm going to finish the piece of pie that I am eating now, and then go pack for camping!