Raw salted caramel banana cream pie jars

“When I was a girl, my life was music that was always getting louder. Everything moved me. A dog following a stranger. That made me feel so much. A calendar that showed the wrong month. I could have cried over it. I did. Where the smoke from a chimney ended. How an overturned bottle rested at the edge of a table. I spent my life learning to feel less. Every day I felt less. Is that growing old? Or is it something worse? You cannot protect yourself from sadness without protecting yourself from happiness.” - Jonathan Safran Foer | Everything is Illuminated

Notes: If you’re not fond of bananas, you can make this with pretty much any fruit (berries, peaches, etc.) – just substitute about 2/3 cup of puree. Depending on the sweetness of the fruit, you may have to add a few more dates to amp things up a bit. If you’re not into the high fat thing, you can replace 1/2 cup of the cashews with an extra ripe banana (or two). I’ve made this recipe with a few heaping tablespoons of raw cacao powder and it did not disappoint. Although I highly recommend adding a heavier pinch of salt and a couple extra dates to help balance the bitterness of the cacao.

RAW SALTED CARAMEL BANANA CREAM PIE JARS

Crust
1 cup raw walnuts
2 medjool dates, pitted

Salted caramel
3-4 medjool dates, pitted and soaked 15 minutes
1/3 cup warm water
Small pinch of Himalayan salt

Banana cream
1 cup raw cashews, soaked overnight
2 small ripe bananas
2 medjool dates, pitted and soaked 15 minutes
1/4 cup raw almond milk
Small pinch of Himalayan salt
1 tsp pure lemon juice

In a food processor fitted with the S blade, blend the walnuts into a fine meal. Add the dates and process until crumbly. Divide a little over 3 tablespoons of the mixture between 5 small jars and press up/into the sides. Cover and refrigerate until ready to use.

Place the dates on a small plate and mash the shit out of them with a fork (this may take up to 5 minutes) until they turn into a lumpy paste. Add a bit (1 tablespoon) of the 1/3 cup of water and continue mashing until smooth. Scrape date mash into a small bowl and stir in remaining water until combined. Pass through a fine mesh strainer (to remove chunks) then stir in salt. Transfer caramel to an air tight jar and refrigerate until ready to use. Will keep for up to three days. Stir before using.

Prepare the banana cream by adding the cashews and bananas to the base of a high speed blender, such as a Vitamix. Add the milk and lemon juice; mix on high speed for 30-45 seconds, scraping down the sides as needed. Divide the cream mixture between the jars and drizzle with salted caramel. Chill for at least an hour. Best served within 24 hours, but will last for up to three days in the refrigerator. Top with banana slices and walnut pieces (if desired) just before serving. If freezing, consume within two weeks and thaw before serving.

Yield: 5 jars