Banana Cream Pie

INGREDIENTS

1 pre-baked pastry case (pie shell)
170 g / 6 oz / 1 cup stoned dates
115 g / 4 oz / 3/4 cup cashews
4 t arrowroot
Pinch sea salt
1 t vanilla essence
285 ml / 1 1/3 cups water
2 ripe bananas

METHOD
Chop the dates and place them in a liquidiser with the cashews, arrowroot, salt, vanilla and water. Blend thoroughly.
Pour into the saucepan and heat gently, stirring constantly until thickened. Allow the mixture to cool.

Slice the bananas into the pie shell. Cover them with the cashew date mixture; chill to firm and serve.