This recipe is one of my favorites.

I adopted it when I was in nutrition school, and always make it for my birthday, since it’s my fasting time for Orthodox Easter.

Twenty-three years ago, when I started to fast for Easter, there were very limited places to get vegan food and treats. It was the most challenging time to figure out what to eat, and especially how to satisfy my sweet tooth cravings while avoiding any dairy products.

Time sure has changed and I’m forever grateful for this, and all the amazing food we are able to create today with so many ingredient choices we have from around the world.

I can guarantee you that even your non-vegan friends and family will eat this like it’s their birthday.

They do at my house, and proceed to ask me for the recipe.



Let’s start by making the crust.

Before you start, soak your cashews in cool water until you’re ready to use them.

Add the cocoa nibs, goji berries and walnuts or choice of nuts to the food processor.

Blend together until chopped up semi fine.
Add dates, unsweetened shredded coconut, and flax seed.

Blend all ingredients together until they marry one another and create a sticky texture, about 5mins in the food processor.

Remove from the processor and add to the pie plate.

Press and even out the crust throughout the plate with your hands.

Put in the fridge or freezer to become firm, as you make the filling.


Remove water and add soaked cashews, and maple syrup or your choice of sweetness to your food processor and process until smooth. Add bananas and the remainder of ingredients and process until it’s a creamy consistency.

When desired texture is achieved, take the pie plate out of the fridge or freezer, add filling to pie crust, you may add some shredded coconut on top.

Cover with wrap and put into the freezer for 1-2 hrs before you serve.

Must be kept in the freezer, take out 10min before serving.