serves 18 . 30 minutes hands-on time . 3 hours-overnight to set
Ingredients:
Crust:1 cup unsweetened shredded coconut
2 cups rolled oats
2 Tbsp coconut butter
2 Tbsp. raw honey
2 Tbsp. water
Filling:
8 semi-ripe bananas, peeled, divided
1 Tbsp. fresh lemon juice
1 tsp. pure vanilla extract
1 cup unsalted raw macadamia nuts, soaked in warm water for 30 minutes to 1 hour
6 unsweetened dried pitted dates (Medjool or Noor)
1/8 tsp. cinnamon, groundPinch nutmeg, ground
1/2 cup low-fat plain yogurt, strained, or nonfat plain Greek-style yogurt
Instructions:
1. Prepare crust: In a food processor, combine all crust ingredients. Pulse until combined and crumbly. Scrape out into a small bowl, cover and plastic wrap and refrigerate until ready to use. (Crust mixture may be prepared 1 day ahead, covered and refrigerated.)
2. Prepare filling: Place 5 bananas, lemon juice and vanilla into a clean food processor and pulse until pureed and smooth. Scrape banana puree into a medium mixing bowl and set aside. Do not wash food processor bowl. Place macadamia nuts and dates into food processor and puree until a smooth, sticky paste forms. Add banana puree back into food processor bowl and puree until smooth, stopping processor occasionally to scrape down the sides and bottom of the bowl. Add cinnamon, nutmeg and yogurt to banana mixture and pulse until combined.
3. Thinly slice remaining 3 bananas and arrange them on the bottom of a rectangular baking pan (9x11x2 inches) in a single layer. Pour banana mixture over sliced bananas and smooth top of filling with a spatula. Cover with plastic wrap and refrigerate for a minimum of 2 hours or overnight to set. After pie has set, crumble crust mixture over top of pie. Slice into 18 squares and serve immediately.
Nutrition: 18 servings, serving size = 2 inch square
1. Prepare crust: In a food processor, combine all crust ingredients. Pulse until combined and crumbly. Scrape out into a small bowl, cover and plastic wrap and refrigerate until ready to use. (Crust mixture may be prepared 1 day ahead, covered and refrigerated.)
2. Prepare filling: Place 5 bananas, lemon juice and vanilla into a clean food processor and pulse until pureed and smooth. Scrape banana puree into a medium mixing bowl and set aside. Do not wash food processor bowl. Place macadamia nuts and dates into food processor and puree until a smooth, sticky paste forms. Add banana puree back into food processor bowl and puree until smooth, stopping processor occasionally to scrape down the sides and bottom of the bowl. Add cinnamon, nutmeg and yogurt to banana mixture and pulse until combined.
3. Thinly slice remaining 3 bananas and arrange them on the bottom of a rectangular baking pan (9x11x2 inches) in a single layer. Pour banana mixture over sliced bananas and smooth top of filling with a spatula. Cover with plastic wrap and refrigerate for a minimum of 2 hours or overnight to set. After pie has set, crumble crust mixture over top of pie. Slice into 18 squares and serve immediately.
Nutrition: 18 servings, serving size = 2 inch square
Calories: 193, Total Fat: 10.5, Carbs: 26 g, Fiber: 4g, Sugars: 13 g, Protein: 4 g, Sodium: 5
Source: Clean Eating Magazine May/June 2010 Issue
Source: Clean Eating Magazine May/June 2010 Issue
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