Soak the almonds approximately 5-8 hours. Do the same with the dates if they are very hard.
First chop the pecans coarsely. Mix almonds and dates in your blender to obtain a smooth dough. Now add the pecans and knead the dough thoroughly.
Next, grease a springform pan (diameter 22 cm ) with raw coconut oil, spread the dough across the pan bottom and press it up the sides, so you get about a 3 inch high side. Store the dough in the refrigerator while you prepare the filling.
For the filling you put the cashews, melted coconut oil, agave nectar, vanilla, the juice of half a lemon, some water and a banana in a blender and blend to a smooth cream consistency. Add the berries and once again blend until the berries are thoroughly mixed with the rest of the filling. Feel free to add as much lemon juice, agave syrup and vanilla as you like.
Finally, cut a banana into slices. Put some fresh lemon juice over it, to make sure the bananas do not get brown. Take the crust out of the refrigerator and spread on the banana slices. Now, put the berry filling on the banana slices and spread it until it is nice and smooth.
Place your Raw Berry Cream Pie in the fridge overnight and then enjoy it with your best friends!