Raw Chocolate Swirl Banana Cream Pie

8 Apr

I’m writing this post from inside a fully pressurized mild hyperbaric chamber in Bondi Junction, Sydney. I’m breathing in 31% oxygen instead of the 19% you are breathing in as you read this. Similar to SCUBA diving, I will experience a feeling of relaxation, mental clarity, and wellness when I emerge from this blow-up cylinder in an hour. Increasing the oxygen level to my lungs, and therefore my cells, will help regulate my immune system as well as repair and purify my cells.

I planned on having a nap while in here, but once I was told I could take anything I wanted in with me, I decided to get to work on a new blog entry and recipe. I’m taking full advantage of the increased oxygen and cellular activity in my brain!

I’m also (figuratively) working on another cake recipe while in this inflated tube. I can’t get enough of these raw desserts. They are so healthy yet taste so sinful. I eat raw dessert for any meal. Made of mostly nuts and fruit, this Raw Chocolate Swirl Banana Cream Pie is perfect to feast on at any time of the day.

Raw Chocolate Swirl Banana Cream Pie Drizzled with Chocolate Sauce and Macadamia Nut Butter

Crust
1 cup raw almonds
1 cup dates
2 Tbsp raw cacao powder
1/4 tsp vanilla
1/4 tsp cinnamon

Combine all ingredients in food processor until crumbly texture is reached.
Press crust mixture into bottom of a spring-form pan and set aside.

Pie Filling
2 cups raw cashews
1/2 cup cold-pressed coconut oil
2-3 bananas
1/2 tsp vanilla
2 Tbsp raw cacao powder

Process cashews in food processor until fine.
Add coconut oil and bananas. Process mixture until smooth.
Transfer approximately half of the batter to a small bowl and stir in vanilla.
Add cacao to remainder of batter in processor and pulse until combined.
Alternating between the two mixtures, spoon batter into pan. Gently swirl with a butter knife or skewer.

Macadamia Nut Butter
1/2 cup raw macadamia nuts