Chocolate Banana Cream Pie

Oh my gosh!!! Do you want a absolutely decadent, wonderful pie that is healthy??? This is so good you would never believe it is healthy, that is if you don't eat the entire pie at one sitting. A very special friend brought me some on Valentine's Day! Yummy yummy!!

Oh yes coconut oil.
Their is a lot of controversy over coconut oil as it is a saturated fat. But remember it is a saturated fat, from coconut's. What is bad is saturated fat from meat and dairy products.
I personally use it and believe in it. In fact I use it for a moisturiser on my face, and as a sun screen in the summer. My bike riding friend puts on sun screen, and still gets burned if we are out for a long time. No I have never been burned using coconut oil.
Read the book:
The Coconut Oil Miracle, by Bruce Fife,C.N., N.D.
I just went to get the book and can't find it. Must have loaned it out Their are several good books on the topic. Why don't you read the books and draw your own conclusions.

In the mean time, here is the recipe.

Recipe:

Chocolate Banana Cream Pie

Crust:

1 cup raw pecans
1/2 cup soft Medjool dates-pitted and coarsely chopped
1 cup plus 2 Tablespoons unsweetened coconut flakes
2 Tablespoons chocolate chips of choice

Filling:

4 medium avocado's- very ripe
1/2 cup honey or Agave Nectar
1/4 cup maple syrup
4 Tablespoons coconut oil, slightly softened.
2 teaspoons vanilla extract- not imitation
1 cup natural cocoa powder-I used carob powder
2 medium bananas- very ripe
16 pecan halves


Directions:
1-Lightly coat bottom of 8" glass pie plate with coconut oil.
2-Combine pecans, dates and 1 cup coconut flakes in blender, process until mixture is crumbly.
Add chocolate chips, pulse until mixture starts forming a ball. Press mixture into pie pan to
form crust, place in freezer to chill.
3-To make filling. Half avocados. Remove pit, and scoop out flesh.Combine avocado flesh,
sweeteners, coconut oil, vanilla cocoa powder and bananas in a food processor.
Process until very smooth and creamy, scraping sides of food processor as needed.
Add up to 1/3 cup warm water if needed, one tablespoon at a time, if needed to thin.
4-Pour filling over crust, smoothing top. Scatter the remaining 2 Tablespoons of coconut
over the top of the pie. Arrange pecan halves around the outside of the pie.
Chill at least one hour before serving. That is if you can stay out of in that long.

Oh so very good. Took the recipe from February's issue of better Nutrition, with a few changes.