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Raw No Bake Vegan Banana Cream Pie

Raw No Bake Vegan Banana Cream Pie That's Guilt-Free and Dreamy

Enjoy a guilt-free dessert with this Raw No Bake Vegan Banana Cream Pie featuring creamy bananas and wholesome ingredients.
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Prep Time 20 minutes
Freezing Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Medjool dates Natural sweetness and moisture; can substitute with figs.
  • 1 cup Raw almonds or walnuts Provides structure and crunch; can swap with pecans or seeds.
  • 1 pinch Salt Enhances flavors.
For the Filling
  • 1 cup Raw cashews Soak to achieve a smooth consistency; can replace with coconut cream.
  • 2-3 pieces Ripe bananas Adds natural sweetness; use well-ripened bananas.
  • ¼ cup Coconut oil Melted; adds richness.
  • ¼ cup Maple syrup Natural sweetener; adjust for taste.
  • 1 teaspoon Vanilla extract Optional to use almond extract.
  • ½ pieces Juice of lemon Can substitute with lime juice.
For Topping
  • 1 cup Fresh banana slices Optional but enhances presentation.
  • 1 cup Vegan whipped cream Coconut whipped cream is recommended.

Equipment

  • Food Processor
  • high-speed blender
  • 9-inch pie pan

Method
 

Preparation Steps
  1. In a food processor, combine Medjool dates, raw almonds (or walnuts), and a pinch of salt. Pulse until crumbly and holds together, about 1-2 minutes. Firmly press into a 9-inch pie pan and freeze to firm up.
  2. Soak 1 cup of raw cashews in water for at least 2 hours or overnight. Drain and rinse the cashews under cold water.
  3. Blend soaked cashews, 2-3 ripe bananas, melted coconut oil, maple syrup, vanilla extract, and lemon juice in a high-speed blender for 1-2 minutes until smooth.
  4. Remove the crust from the freezer and pour the cashew filling over it. Spread evenly and optionally layer banana slices on top.
  5. Place the pie in the freezer and let it set for at least 2 hours to firm up.
  6. Before serving, let the pie sit at room temperature for about 10 minutes. Top with fresh banana slices and vegan whipped cream.
  7. Slice the pie into wedges and serve immediately for a delightful dessert.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 50mgPotassium: 250mgFiber: 4gSugar: 15gVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 weeks.

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