Raw Thai Coconut & Banana Pie (Adapted from Vanessa Sherwood)

Corinne Patton Rossi (Fiddleheads member, owner of Better Bodyworks in Pawcatuck, and provocateur extraordinaire) adapted this dessert from "GreenChef" Vanessa Sherwood's recipe for this past Easter weekend. I confess I'm a complete stranger to "raw foodism" but I've been on a bit of a coconut kick lately, thanks to the organic coconuts, coconut milk and oil we have at the co-op right now. So this goodie seems the perfect enticement to check out raw "cooking". ("Raw" as in a consciously-chosen diet consisting mostly or entirely of food that has not been cooked in any way; not, "Oops, I forgot to put this in the oven; oh well, they'll all eat it anyway." Could it be possible that a random kitchen goof was what originally inspired the raw food movement?)

Corinne's version is very similar to Vanessa's except for a few adjustments in the amount of several ingredients; Corinne used 2 cups of macadamia nuts instead of 1/2 for the crust, for instance. "The pie was so yummy," she confessed, "that I had it for breakfast [the next day]!"  Breakfast of champions, indeed.

Crust:
2 cups macadamia nuts
1/4 of the meat from a small mature coconut
pinch of salt
2 Tblsp coconut oil
4 Tblsp agave syrup
 
First layer of filling:
2 cups young coconut meat (approx 2 thai coconuts)
3/4 of the meat from the mature coconut mentioned above
1/2 cup coconut oil
6 Tblsp. agave syrup
2 Tblsp fresh lime jiuce
1/4 - 1/2 cup coconut water (as needed)
1/2 tsp salt
1 tsp vanilla extract
1-2 bananas, sliced 
 
Second layer of filling:
the meat of 1 small mature coconut
2 bananas
3 Tblsp coconut oil
2 Tblsp agave syrup
 
Line a small springform pan with plastic wrap.
 
For crust: Place all ingredients in food processor and blend to a small crumb.  Press into bottom of pan. Place in freezer to set while preparing filling.
 
For filling #1: Place all ingredients, except bananas, into food processor and blend until smooth, carefully adding just enough coconut water to creat a "flowing vortex" (Vanessa Sherwood's term) in the center of the processor. Slice 1or 2 bananas 3/8" inch thick and layer over crust. Spread filling over banana slices.
 
For filling #2: Place all ingredients in processor and blend until smooth. Spread over filling #1.
 
Cover pan with plastic wrap and refrigerate overnight. Serve with chcocolate garnish and non-dairy whipped cream if desired.