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Raw Vegan Banana Cream Pie

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A rich and creamy raw vegan banana cream pie with a naturally sweet walnut-oat crust, silky cashew-banana filling, coconut whipped cream, and almond butter caramel sauce.

Ingredients

  • 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)
  • 1/4 teaspoon fine sea salt
  • 1/3 cup virgin coconut oil, melted
  • 1/4 cup pure maple syrup
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/4 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
  • 1 can (400 mL) full fat coconut milk, refrigerated overnight
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • 1/2 cup chilled coconut cream (from 1 can of refrigerated coconut milk; use only the hardened cream that separates to the top)
  • 1/4 cup coconut sugar
  • Pinch of fine sea salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond butter or peanut butter

Instructions

  1. Grease a 9-inch pie plate with coconut oil. Arrange two pieces of parchment paper, each about 4 inches wide, in an X across the bottom and up the sides to create handles for lifting out the finished pie.
  2. Make the crust by processing the walnuts and rolled oats in a food processor fitted with the S blade until they form a coarse meal. Add the shredded coconut, dates, and sea salt and process until the mixture forms a dough that holds together when pressed.
  3. Crumble the crust mixture into the prepared pie plate. Starting in the center, press it firmly over the bottom and a couple of inches up the sides.
  4. Make the filling by adding the melted coconut oil, maple syrup, lemon juice, soaked cashews, banana, vanilla, sea salt, and non-dairy milk to a high-speed blender. Blend from low to high speed until completely smooth, creamy, and pudding-like, stopping to stir as needed.
  5. Pour the banana filling over the crust and smooth the top with a spoon.
  6. Cover the pie and place it on a level surface in the freezer. Freeze for 5 to 6 hours or overnight. Remove from the freezer about 10 minutes before serving, then use the parchment handles to carefully lift the pie from the pan before slicing with a sharp knife.
  7. For the coconut whipped cream, scoop the hardened cream from the refrigerated can of coconut milk into a bowl. Add 1 tablespoon maple syrup, 1 teaspoon vanilla, and a pinch of salt. Beat with an electric mixer until light and whipped.
  8. For the almond butter caramel sauce, place 1/2 cup chilled coconut cream in a small saucepan and melt over medium-low heat. Add the coconut sugar, increase the heat to medium, and cook for about 5 minutes, whisking often, until bubbles form around the edges and the mixture develops a caramel aroma. Remove from the heat and whisk in a pinch of salt, 1 teaspoon vanilla, and the almond butter or peanut butter. Thin with a splash of non-dairy milk if desired.
  9. Slice the pie and serve topped with coconut whipped cream, almond butter caramel sauce, and optional fresh banana slices.

Notes

  • For the smoothest filling, use a high-speed blender. A standard blender can be used, but the filling may be less silky.
  • Soak cashews in boiling water for 1 hour or in cool water for 8 hours, then drain before blending.
  • Refrigerate the coconut milk overnight so the hardened coconut cream separates from the liquid.
  • Allow the frozen pie to soften for about 10 minutes before slicing.
  • A splash of non-dairy milk can be added to thin the caramel sauce, particularly when reheating.
  • Fresh banana slices make an excellent garnish when serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/raw-vegan-banana-cream-pie/