INGREDIENTS

Crust:

12 full honey graham cracker sheets 

7 tablespoons vegan butter, melted

1 tablespoons granulated sugar (or maple sugar)

1/2 teaspoon cinnamon

1/4 teaspoon salt

Filling:

1/2 cup coconut oil

1/2 cup dark brown sugar (or coconut sugar)

2 (7.9-ounce) cans sweetened condensed coconut milk

3 tablespoons Justin’s Maple Almond Butter (or any almond butter)

1/4 teaspoon salt

Toppings:

3 small bananas, sliced

3/4 cup coconut whipped cream

1 ounce dairy free chocolate bar, shaved

Flakey sea salt

INSTRUCTIONS:

Preheat oven to 350°F.

In the bowl of a food processor, process the graham crackers into crumbs. Add the butter, sugar, cinnamon, and salt, and blend until mixture resembles course sand.

Transfer the crust mixture into a 9-inch tart pan or pie dish. Gently press evenly into the bottom and up the sides of the pan. Place pan on a baking sheet and bake for 7-8 minutes. Remove from oven and cool completely.

To make the filling, combine the coconut oil and brown sugar in a medium saucepan over medium heat. Stir until fully melted. Mix in the sweetened condensed coconut milk, almond butter, and salt. Bring to a boil, reduce heat to medium-low, and simmer for 6-8 minutes or until the mixture begins to thicken slightly, stirring constantly. Remove from heat and pour into the cooled crust. 

Refrigerate at least one hour.

Once chilled, arrange the sliced bananas on top of the pie. Spread the whipped coconut cream on top of the banana slices, and sprinkle with chocolate shavings.

Slice and serve with a sprinkle of flakey sea salt (as desired). Refrigerate any leftovers up to one week. Enjoy!