Ingredients

Crust:
1 cup walnuts or pecans
1 cup cashews
2 tbsp agave, honey or maple syrup
3 – 4 tbsp almond, rice or soy milk
2 tsp pure vanilla extract
1 tsp cinnamon
1/4 tsp salt
Filling:
1 cup organic peanut butter, unsalted (if using salted omit salt)
3 medium bananas, ripe (yellow)
3 tbsp almond, rice or soy milk
2 tsp pure vanilla extract
1/4 tsp salt
1/3 cup dark chocolate chips, mini or regular (optional)
Directions

To make the crust, add Crust Ingredients to a food processor and process until a ball of dough forms, stopping and scraping the sides of the bowl. Start with a few tablespoons of almond milk and add more if necessary to bring to a desired consistency. Be careful not to over process the crust into a nut butter. Transfer the dough to a 9″ pie dish and flatten on the bottom and sides with your hands to make a pie shell. You can make a pretty rim using the fork.
Give food processor a rinse, wipe with a towel and add Filling Ingredients. Process until smooth, pausing and scraping the sides of the bowl. Pour filling into the prepared crust and smooth the top with a spatula. Sprinkle with chocolate chips (optional), cover with plastic wrap and freeze for 3-4 hours or until frozen. Thaw on a counter for about 20 minutes before serving, then slice.
Storage Instructions: Freeze covered for up to 1 month.

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