Frozen Banana Chocolate Cream Pie

Make the crust: Toast a cup of walnuts or almonds in a 350°F oven until browned. Place in a food processor together with a cup of desiccated coconut, unsweetened cocoa powder,  raisins, water, teaspoon of salt, and Stevia.

Process until mixture starts to clump together. Line an 8-inch springform pan with plastic wrap. Press mixture onto the bottom of the prepared pan. Cover and freeze.

Meanwhile, make the filling: Peel and slice ripe of lakatan bananas; freeze for a few hours until hard.

Transfer to a food processor and process with soy milk and unsweetened cocoa powder until smooth.

Pour mixture on top of the prepared crust and smoothen the top. Cover with a plate and freeze until hard. Unmold pie from pan.

Let pie sit in the refrigerator for 30 minutes or at room temperature for 5 to 10 minutes before slicing and serving.