Mini Raw Banana Caramel Cream Pies

I had a craving for banana cream pie this weekend and I was not going to ignore it.  But, the recipe I had made in the past just wasn't going to cut it.  Egg yolk and butter filled custard topped with mile high whipped cream!  I tend to eat a large amount when I make it so I wanted something a little more kind to my system this time.  So...I decided that I needed to create a raw version, and for some reason I wanted it to involve caramel! 

So I got to work creating my masterpiece!  I wanted to make an individual pie, since I know I will eat the whole thing.  So I scaled it down to a 4 inch.  Love my mini pie pans!

For the crust I used a simple pecan base sweetened with dates, since they both so lovely with bananas!  The filling was to be creamy and luscious, so I used a cashew coconut base with a touch of vanilla.  I blended bananas into it as well as layered them into the filling, since I wanted them to be very present...as this was afterall, banana pie! 

It had to have raw caramel layered into it as well, so I whipped up a almond date maple caramel with a hint of sea salt and it was delicious!  Of course it also had to be topped off with cream, so I used a coconut filled vanilla cream to top the pie!

It was decadent and delicious!  I was not missing the eggs and heavy cream at all!  In fact this was way better than the coconut cream pies I have made in the past!  And I thought I could never improve upon that one!

Mini Raw Banana Caramel Cream Pies
Makes two 4 inch pies

Crust:
2 cups pecans

1/4 teaspoon sea salt
7-8 soft medjool dates, pitted and chopped

Filling:

1 1/4 cups raw cashews (preferably soaked overnight and drained)
1/2 cup young coconut meat (or additional soaked cashews)

1/4 cup coconut water (or filtered water)

1 Tbsp lemon juice

scant 1/4 cup agave nectar or honey

1/4 cup plus 1/2 Tbsp coconut oil (warmed to liquid)

1/4 teaspoon sea salt

1/2 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)

1/2 cup ripe mashed banana

1 sliced banana

Caramel:

1/3 cup plus 1 Tbsp almond butter

1/4 cup plus 3 Tbsp maple syrup

6 dates

1 tsp pure vanilla extract

a large pinch of sea salt

Cream Topping:
3/4 cup raw cashew pieces (preferably soaked overnight)
1/2 cup coconut water

3/4 cup fresh young coconut meat (or additional soaked cashews if not available)
2 tablespoons agave nectar or honey
1 teaspoon pure vanilla extract and seeds of half a vanilla bean (reserved from filling)
1/4 cup coconut oil (warmed to liquid)

Line two 4 inch pie pans with plastic wrap. To prepare the crust, process pecans and sea salt in a food processor until the pecans are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottoms and up the sides of the prepared pans, and set aside.

To make the filling, drain the cashews and combine them with coconut meat, coconut water, lemon juice, agave nectar, coconut oil, sea salt and vanilla in a food processor and blend until smooth and creamy. Add 1 cup ripe mashed banana and puree until smooth.  

To assemble, arrange a layer of banana on the bottom of each pie.  Top with a couple Tbsp caramel, then half of the filling, then another layer of banana layers, then more caramel, then the remaining filling.  Place in the freezer until it is set, 4 to 6 hours, then once set store in the fridge. Before topping, lift out of pie pans using plastic wrap, and place on serving plates. 

To make topping, drain cashews and blend all ingredients until smooth in a food processor, then scrape into a bowl and place in the freezer about 30 minutes until a frosting consistency. Place the topping in pastry bag and pipe decoratively around the top of the pies. Store leftover pies in the fridge.