Raw Peanut Butter and Banana Cream Pie
[Vegan, Gluten-Free]

To Make the Crust:

1. Add everything to your food processor and blend until the nuts and dates are broken down and incorporated with the dates.
2. When you can pinch the mixture and it adheres together, it’s ready. If it's too thick, add another date. If it’s too loose, add additional nuts.
3. To prepare your muffin pans, you can cut pieces of cellophane into squares and line each muffin tin with them. If you have a removable bottom mini tart pan, you can omit this step or if you wish to make one large pie using a tart pan with a removable bottom, you can also skip this step.
4. Spoon some of the crust filling into each prepared muffin tin, about 1/4 of the way. Press it down and up the sides a bit with a 1/4 cup measuring cup and then your fingers. Repeat until complete.

To Make the Filling:

1. Drain and rinse your cashews. Place all of the ingredients into your high powered blender and blend until super creamy. This may take a minute or so. Then, spoon the mixture atop each crust. Fill it to the top of each muffin tin.
2. As an option, you can melt some vegan chocolate chips and spooned some on top of the muffins. To do that, just microwave the chips in 30-second intervals, then decorate how you like. Freeze until set for about 30 minutes. Before serving, let stand at room temperature for at least 15 minutes to soften. Store covered in the freezer if you have any leftovers.