"Paleo and Vegan..."
INGREDIENTS
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1 9-inch Cookie Crust
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3 cups of Coconut Cream (fractionated from 3 chilled cans of full fat coconut milk)
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⅔ cup of Arrowroot Starch
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¾ cup of Cashew Butter
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½ cup of Coconut Sugar
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2 teaspoons of Cinnamon
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½ teaspoon of Nutmeg
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2 teaspoons of Dark Rum
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2 teaspoons of Vanilla Extract
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½ cup of Melted Coconut Oil (preferably expeller pressed)
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4 Bananas (at least one very ripe)
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2 Tablespoons of Coconut Oil
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1 Tablespoon of Coconut Sugar
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¼ cup of Dark Rum