So hey. Can we talk about knowing what the fudge to do with your life when you’re really not sure? When you are so indecisive that you manage to drive literally EVERYONE (cough: sister and boyfriend, especially) mad over your vast ability to vacillate, and being a bottomless pit of fickle-minded-ness??
Ugh. Story of my LIFE this past week and a half. And my intention is to not sound ungrateful. But, for some reason, I have this immense…fear, anxiety…that making one decision will ultimately destroy relationships, future opportunities, and my sanity. Fear that I will be letting everyone down, and the utmost fear that I am making the WRONG choice.But gosh darnit, why does it have to be so painful? And scary? Like putting on a pair of two-size-too-small jeans that are fresh out of the dryer, when your legs are still damp from the shower…well, maybe it doesn’t. Maybe it doesn’t have to be. Nothing is “forever”, and I have a choice…and even if those choices are the best in the long run, I have the right to make bad choices. I mean, we are not talking like taking too many tequila shots, and streaking through traffic. I am talking how I will feel and see myself in the long run…future self…“what will I think of myself in a few months? Years?”
Well, I can’t know everything. I don’t know everything. I am likely over thinking this whole situation. And right now, I think I am making the best choice I can with what I have in my brain right now. I cannot be 100% sure, but I live once. And I gotta keep chuggin’. Don’t we all?
Anyways, these raw banana cream pie jars. Vert tasty while eaten sitting in the sun. And, very, very easy to make. Like, we are talking (not counting cashew soaking time of 4-8 hours/20 minutes in hot water for a high-powered blender…and not counting chilling time for the parfaits, at least 2 hours, or even overnight if that is convenient for you), about 20 minutes. You can handle it, like how you can handle hard decisions. We can do this. And eat pie out of a jar, too.
Oh, and I think this is the first official “raw” dessert recipe on this here blog? I mean, I know maple syrup isn’t technically raw, and neither is dark chocolate if you choose to use it, but calm down. Close enough. Here we go. Enjoy your day, your life, and your decisions. You are awesome.
Note: this recipe was inspired by the beautiful lady behind Oh Lady Cakes. And I really love her stuff. So check it out, yo! Also note: if feeling lazy, you may simply make the banana cream filling, as this can serve as an amazingly simple and tasty banana pudding. Simply chill it for a few hours, and serve topped with banana slices, cacao nibs, dark chocolate, toasted coconut flakes and/or whipped coconut cream.
Raw Banana Cream Pie Jars // Serves 2 generously, or 3 more modestly // plant-based; vegan; gluten-free; soy-free; oil-free; refined sugar-free //
Banana Cream Filling:
- 1/2 cup cashews, soaked in warm/hot water for 20 minutes (if using high powered blender), or soaked at room temperature for 4-8 hours or overnight (if using conventional or if this is more convenient for you)
- 1 large ripe banana
- 2 soft medjool dates, soaked in hot water for 5-10 minutes, drained of excess water*
- 4 TB coconut cream or coconut milk, or almond or other plant-based milk, plus more if needed to help blend
- 1 TB maple syrup, if extra sweetness is desired or if your banana isn’t super ripe
- 1/2 tsp vanilla extract
- 1-2 tsp fresh lemon juice, to taste
- pinch of sea salt
- 4-5 large soft medjool dates, soaked for 5-10 minutes in hot water, drained of excess water*
- 1/2 cup walnuts or almond
- pinch cinnamon
- pinch sea salt
*I soaked my dates since they weren’t super soft, but if yours are, you can probably get away without doing this soaking step.
- ripe banana, sliced into rounds
- cacao nibs or shavings of dark chocolate, or both
- toasted coconut flakes
- whipped coconut cream for topping off, if you are feeling fancy and ambitious (not shown in pictures because I wasn’t feeling fancy and ambitious)
1. Soak your cashews, using the quick-soak hot water method if you have a high powered blender. To make the filling, simply place all the ingredients into a blender. Blend until smooth and creamy, adding a TB or two of coconut cream/milk/almond milk to help blend if needed. Taste for sweetness, salt and lemon, adjusting as needed.
2. To make the crust layer, pulse the medjool dates into a paste in a food processor. Add the walnuts, cinnamon and sea salt, pulsing to combine and chop the nuts into smaller pieces. When you have a mixture that can be pressed into a ball and hold the shape relatively well, you are done!
3. To make the parfaits, get 2 or 3 half-pint or close to half-pint jars. Start with a generous layer of the crust mixture, compacting just a bit. Add a layer of banana slices, and then a layer of banana cream. Sprinkle with cacao nibs, toasted coconut or dark chocolate shavings, or all three. Add another layer of banana slices, and then top the parfaits off with a layer of the banana cream. Place the parfaits in the fridge for at least 2 hours, up to 8 hours or overnight to set up. Top with whipped coconut cream, and sprinkle with additional cacao nibs, grated chocolate or coconut flakes, if desired right before serving. The additional toppings and/or coconut whip helps mask the brownish-layer that will form at the top of the banana cream, and is also delicious. Win win.
The layering…I think you can figure this out 🙂 use any appropriate container(s) or jars, like I did. Either way, these are delicious and fun.
Aaaand you’re done, minus some chilling time, for you AND the jars.