I grew up eating massive amounts of cereal. Cinnamon toast crunch was one of the top choices (after reese puffs of course). This evening when I sat down to try my new creation, my jaw dropped. I have created a healthy version of my childhood favourite. The base is brazil nuts, which was an experiment that came out better than expected. With a creamy banana coconut frosting which somehow doesn’t taste very banana like, maybe because I used super ripe bananas. The combination of everything just works. A nice paleo, raw, enzyme rich dessert to satisfy your sweet tooth.
This Cinnamon Toast Crunch Raw Pie was our last sweet indulgence for the next month as we start the Whole30 tomorrow. A little intimidated at the prospect of no added sweetness for 30 days but it’ll be a good challenge. I’ve heard only great things about how people feel after the challenge and I’m keen to discover what treasures lie ahead. For J reduced inflammation is his number 1 goal. For myself definitely hoping for more energy and a bit less mama-flub.
Ingredients
- 1 cup brazil nuts
- 1/2 cup coconut oil
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 2 super ripe bananas
- 1/3 cup desiccated coconut
Instructions
- In a small sauce pan boil some water, place coconut oil in a heat proof bowl over top of boiling water, until melted.
- In a high powered blender or food processor pulse the brazil nuts, coconut sugar and cinnamon until it forms a fine crumb, almost a nut butter.
- Place this mixture in a bowl and add to it 1/2 of the melted coconut oil. Mix well.
- In a small pie dish, press the brazil nut mixture to form a crust. Pop this into the freezer while making the "frosting"
- Add desiccated coconut to your blender or food processor and pulse until really fine. Add bananas and blend together. It should be quite thick.
- Wait until crust is partially set, it doesn't have to be frozen, just cold enough the spreading the frosting on top won't mess it up.
- At this point spread an even layer of banana frosting with some extra coconut flakes on top.
- Pop into the fridge or freezer until well chilled.
