Tropical Blossom Cherry Banana Cream Pie - Raw & Vegan!

This dessert was inspired by Blossoming Lotus Vegan World-Fusion Cuisine cookbook. I have to share the story of how I stumbled upon this beautiful beloved cookbook.My husband spent time in Kauai, HI learning the art of Structural Integration, also known as Rolfing. I'll do another post or book possibly about that subject, for now we'll focus on the food. :) While in Kauai he would eat at the Blossoming Lotus Cafe, enjoying tantalizing meals. Years later when we met, I was creating vegan and vegetarian meals. He told me about the Blossoming Lotus Cafe and would even call me his Blossoming Lotus. I was working in corporate america at the time and the gal who sat in the cubicle behind me used to be a vegan. She knew I experimenting with the new lifestyle change and mentioned she had a book she no longer used. She brought it in and gave it to me as a beautiful gift. It was shocking to see it was none other than the Blossoming Lotus cookbook from Kauai! I told my soon to-be husband and cooked him a meal to remember! I made Ms. Austin's Acorn Squash with Wild Rice Pilaf covered in Avalon's Magic Mushroom Gravy! It was incredible. Saturday I was looking for a different, healthy yet tasty pie for dessert with some new friends. I decided to pull out this book and see what I could find. I saw the picture for the Dream Weaver's Live Fruit Pie with the Tropical Bliss Out Pie filling! I adapted it adding a big twist of "Christa" to it! To start, a healthy and wholesome live pie crust made from cashews, dates, spices and brown rice syrup!

The Cherry Banana Cream Pie oh so blissful and creamy filling:

Topped with fresh organic fruit creating a Tropical Blossom in honor of the recipe!

Gluten-Free, Paleo, Raw & Vegan Pie Crust!

• 4 cups cashews (or your favorite nut)
• 1 1/2 cups dates (figs, raisins, apricots etc...be creative)
• 1/2-1 tsp cinnamon powder
• 1/8 tsp ginger powder
• Pinch of cardamom, nutmeg, allspice and sea salt
• 1-2 tbsp brown rice syrup (or your favorite: agave, maple syrup etc)

Loving Preparation:

1. Place nuts in a food processor or high-speed blender (the Blendtec rocks!)
2. Chop fine and add spices, chop to distribute
3. Add dates and syrup. Combine until mixture balls up and sticks together.
4. Press the mixture into a greased 9" pie pan or spring-form pan. Keep a bowl of water handy to keep fingers moist while pressing into pan. Place prepared pie into freezer.

Cherry Banana Cream Filling:

• 3 cups mashed bananas
• 1 cup cashews (soaked for 2+ hrs)
• 3/4 cup pitted dates
• 3/4 cup fruit (papaya, mango, mixed berries. I used fresh pitted WA cherries!)
• 1 tbsp potato starch (or thickening agent such as corn  or arrowroot starch)
• 2 tsp lemon juice, fresh squeezed
• 1 tsp cinnamon
• 1/4 tsp cardamom
• Dash of ginger powder

Loving Preparation:

1. Place ingredients in a high-speed blender or food processor and process until smooth.
2. Pour into prepared crust. Place in fridge for a cream pie and allow to set to become more firm.
3. Cover with fresh and or dried fruits, nuts, carob chips, coconut flakes etc. Have fun and enjoy!

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Opt: Freeze to enjoy a sensational frozen treat! Jerry says it's even better frozen!

To good health,
Christa ~ Artistic Vegan