Description
This raw vegan banana cream pie is a delicious, dairy-free, and gluten-free dessert featuring a crunchy walnut and oat crust, creamy banana-cashew filling, and optional coconut whipped cream and almond butter caramel sauce toppings. Perfect for those seeking a healthy yet indulgent treat with natural sweeteners and wholesome ingredients.
Ingredients
Crust
- 1 cup raw walnuts
- 1 cup large flake rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup soft and juicy pitted Medjool dates (about 12)
- ¼ teaspoon fine sea salt
Filling
- ⅓ cup virgin coconut oil, melted
- ¼ cup pure maple syrup
- 3 tablespoons freshly squeezed lemon juice
- 1 ¼ cups raw cashews, soaked and drained (soak in boiling water for 1 hour or cool water for 8 hours beforehand)
- 1 large, ripe banana
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- 3 tablespoons almond or other non-dairy milk
Coconut Whipped Cream (optional)
- 1 can (400 mL) full fat coconut milk, refrigerated overnight
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
Almond Butter Coconut Sugar Caramel Sauce (optional)
- ½ cup chilled coconut cream (from 1 can of refrigerated coconut milk—use only the hardened cream)
- ¼ cup coconut sugar
- Pinch of fine sea salt
- 1 teaspoon vanilla extract
- 2 tablespoons almond butter or peanut butter
Instructions
- Prepare the pie plate: Grease a 9-inch pie plate with coconut oil and place two pieces of parchment paper arranged in an ‘X’ across the bottom and sides. This allows easy removal of the pie later.
- Make the crust: In a food processor fitted with the ‘S’ blade, pulse the walnuts and rolled oats until coarse meal forms. Add shredded coconut, dates, and sea salt, then process until a sticky dough forms that holds together when pressed.
- Press crust: Crumble the dough into the prepared pie plate. Press from the center outward to cover the bottom and a couple inches up the sides, forming an even crust layer.
- Make the filling: In a high-speed blender, combine melted coconut oil, maple syrup, lemon juice, soaked cashews, banana, vanilla extract, sea salt, and almond milk. Blend starting on low and gradually increasing to high until smooth and creamy, with pudding-like consistency. Stir as needed to break air bubbles.
- Assemble and freeze: Pour the filling over the crust and smooth the surface. Cover with foil or reusable wrap and freeze on a flat surface for 5-6 hours or overnight. Remove 10 minutes before slicing.
- Remove the pie: Use the parchment paper handles to lift the pie out of the plate onto a cutting board. Slice with a sharp knife.
- Prepare coconut whipped cream (optional): Scoop hardened coconut cream from a chilled can into a bowl. Add maple syrup, vanilla, and salt. Whip with an electric mixer until light and fluffy.
- Prepare almond butter caramel sauce (optional): Scoop ½ cup chilled coconut cream into a small saucepan over medium-low heat and melt. Add coconut sugar and increase heat to medium. Cook while whisking frequently until bubbling and caramel-scented (about 5 minutes). Remove from heat and whisk in salt, vanilla, and almond butter. Add a splash of non-dairy milk if needed to thin the sauce when reheating.
- Serve: Slice the pie and top with coconut whipped cream, almond butter caramel sauce, and banana slices for garnish. Enjoy immediately!
Notes
- Use quality canned coconut milk brands (e.g., Whole Foods 365 Organic or Thai Kitchen) refrigerated overnight for best coconut cream separation.
- Only use the hardened cream from refrigerated coconut milk for whipped cream and caramel sauce; discard or save the water for smoothies.
- Soak cashews in boiling water for 1 hour or in cool water for 8 hours before making the filling to ensure smooth blending.
- Allow the pie to soften for 10 minutes after freezing for easier slicing.
- If you don’t have a high-speed blender, the filling may be less smooth but still delicious.
- Prep Time: 20 minutes (plus soaking time for cashews)
- Cook Time: 10 minutes (caramel sauce preparation optional)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Raw, American
