Ingredients Crust: 1 cup walnuts or pecans 1 cup cashews 2 tbsp agave or maple syrup 3 - 4 tbsp almond, rice or soy milk 2 tsp pure vanilla extract 1 tsp cinnamon 1/4 tsp salt Filling: 1 cup organic peanut butter, unsalted (if using salted omit salt) 3 medium bananas, ripe (yellow) 3 tbsp almond, rice or soy milk 2 tsp pure vanilla extract 1/4 tsp salt 1/3 cup dark chocolate chips, mini or regular (optional) Directions To make the crust, add Crust Ingredients to a food processor and process until a ball of dough forms, stopping and scraping the sides of the bowl. Start with a few tablespoons of almond milk and add more if necessary to bring to a desired consistency. Be careful not to over process the crust into a nut butter. Transfer the dough to a 9" pie dish and flatten on the bottom and sides with your hands to make a pie shell. You can make a pretty rim using the fork. Give food processor a rinse, wipe with a towel and add Filling Ingredients. Process until smooth, pausing and scraping the sides of the bowl. Pour filling into the prepared crust and smooth the top with a spatula. Sprinkle with chocolate chips (optional), cover with plastic wrap and freeze for 3-4 hours or until frozen. Thaw on a counter for about 30 minutes before slicing and serve.