*Graham Cracker Ingredients:
- ½ cup cashew butter
- ½ cup coconut sugar
- 1 flax egg (for non-vegan version, replace with egg)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ cup cassava
- 1 tbsp ground flax seed meal mixed with 3 tbsp water (let soak for 5 minutes before using.)
Graham Cracker Crust:
- 7 Graham Crackers(about 3/4 cups) recipe is below
- ¼ of a medium sized banana (save the rest for next step)
- ¾ of medium sized banana
- ½ cup non dairy milk
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla
- Pinch of salt
- 1 cup unsweetened coconut flakes
- ¼ cup chopped walnuts
- ¼ cup chopped dark chocolate
For the Graham Cracker crumbs:
Preheat oven to 350℉.
Beat together cashew butter and coconut sugar in a stand mixer with paddle attachment or hand mixer with beaters.
Once fluffy and light in color, stop mixing, scrape down sides and add egg.
Beat again until egg is combined, then add rest of dry ingredients.
Once a thick dough ball is formed, scoop onto a large piece of parchment paper and press into a rectangle shape.
Place another large piece of parchment paper over that, and with a rolling pin, roll into a thin rectangular sheet(about 10”x 7”), about ¼” thick (if you notice the dough is too sticky, sprinkle some extra cassava flour where you feel is needed.)
Cut into a grid pattern, 3 lines across horizontally and 5 lines vertically, making 15 squares and with a fork, poke holes into the tops of each one.
Transfer to parchment lined cookie sheet.
Bake for 7-10 minutes, pull from oven and let cool completely.
For the Graham Cracker Crust:
In small food processor, ground up graham crackers until a fine crumb. Add banana, keep grinding until mixture starts holding together and banana is fully incorporated(similar to wet sand. If it seems too wet and sticky, add another graham cracker and blend again until it is at the right consistency-if its too dry, add a sliver of banana and blend again.)
Press mixture into parchment lined oven-safe pan(6”x 6” works best) pack down firmly with back of measuring cup.
Set aside while prepping filling.
For the Filling:
Preheat oven to 350℉.
In small food processor, blend together banana and milk until completely smooth.
Pour in separate bowl and add rest of ingredients until everything is evenly mixed.
Pour mixture over prepared graham cracker crust and bake for 40 minutes.
Let cool for at least one hour before serving. It will firm up as it cools, be patient. Enjoy!