A Live Lemon-Banana Pie That Will Rock Your World

One of the deserts we drooled over during my May Yoga Retreat here on Kauai was a live Lemon-Banana filled pie. Not only is this pie mind-blowingly delicious, it also baffles the mind to know that there is ZERO sugar or additional sweeteners added to this amazing treat.

Ohhhhh, my mouth waters just thinking about how good this is!

The participants at my retreats have encouraged me to make a Recipe Book that includes all of our meals we enjoy together throughout the week. Ummm, how yummy is that encouragement?

Well, I haven’t dove into that creation quite yet, but today I am delighted to share with you (with permissions from Mark Reinfeld from the 30 Minute Vegan) the recipe for this unanimously desired desert.

From the 30-Minute Vegan, the filling recipe:

3 cups sliced banana
2-3 Meyer lemons, zested (2-3 tablespoons zest), or to taste (I go for 3 big ones)
1/2 cup coconut oil (I use raw, organic)
1 teaspoon vanilla extract (I actually left this ingredient out for retreat pie)
1/8 teaspoon sea salt

Put all this in your VitaMixer and blend.

For the final creation of the pie you can either use a pre-made organic graham cracker crust, or you can make your own live pie crust. Layer your crust with your filling, stick in the freezer for a couple hours to set the pie, and dive in. It’s all good!

For my gluten free participants I served this filling to them as a pudding, sprinkled coconut shreds and cacao nibs on top. My daughter by the way, loves this pudding sooooo much and it makes me so happy to know how much goodness is fueling her body with this healthy, delicious and raw food snack.

From the 30 Minute Vegan, a live Pie Crust from heaven:

1 1/2 cups almonds
1 1/4 cups pitted Medjool dates
2 tablespoons shredded coconut
1/4 teaspoon ground cinnamon
Pinch of ground cardamom, nutmeg, or allspice

To prepare this crust, place the almonds in a food processor and process until just ground. Add the dates, coconut, cinnamon, and cardamom, and process until the dates are broken up and the mixture begins to run up the sides of the processor. You may need to add more dates if you are using a variety that is not as moist as the Medjool.

Use your hands to press the crust into a 9-inch pie plate and refrigerate or freeze.

Ahhhhhh, enjoy!

Find out more about the great cookbook, the 30 Minute Vegan, here.

Purchase the 30 Minute Vegan here.

Find out more about my delicious yoga retreats on Kauai here.