coconut whipped cream (or your favorite whipped topping)
~Soak cashews in water overnight or for at least 6 hours!~
Crush graham crackers into a fine powder. I used a food processor and pulsed until the right consistency. Transfer to a medium bowl and stir in melted coconut oil until well combined. Press firmly down into an 8 inch pie plate or tart pan. Place in the freezer to set.
Meanwhile, drain cashews and place into a food processor. Add melted coconut oil, maple syrup, banana slices, coconut milk, vanilla and lemon juice. Blend until smooth and creamy scraping down sides as needed. (this may take a few minutes!) Pour into pie crust and use a spatula to smooth. Place back into the freezer for 3-4 hours or until set.
Once set, let thaw for a few minutes for easier slicing. Add desired toppings and enjoy!
Store in the freezer!
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2015/03/16/banana-split-cream-pie/