Vegan Banana Cream Pie
This vegan banana cream pie is incredibly creamy and luxurious, made without refined sugar, butter, or flour. With just 10 ingredients and simple preparation, this delicious dessert is quick to assemble and requires no baking, making it a perfect effortless treat.
Instructions
- 1
Place cup pitted dates (1 heaping) in the food processor and process until small bits remain and/or it forms into a ball. Remove and set aside.
- 2
Process cup walnuts (1 heaping) until a meal consistency is achieved. Add back in cup pitted dates (1 heaping) and a pinch of sea salt (0.25 tsp) and mix to combine. When squeezed between two fingers, the crust should stick together and feel moldable. If too dry, add another date or two. If too wet, add a little [47e053b5-826b-43df-8616-69c6cbb7cb96 nut meal].
- 3
Press into a springform pan, or an 8x8 baking dish or round cake pan lined with plastic wrap or parchment. Press until flat, going up the sides about 0.5 inch. Place in freezer to set.
- 4
Add all filling ingredients (cashews (1.25 cups), coconut oil (3.5 tbsp), agave nectar or maple syrup (0.25 cup), just ripe banana (1 medium), full-fat coconut milk (0.33 cup), pure vanilla extract (0.5 tsp), sea salt (0.25 tsp), lemon juice (2.5 tbsp)) to a blender and blend until smooth and creamy - about 1-2 minutes. If it's having trouble blending, add a little more agave or water to encourage it along. It should be silky smooth when completely combined.
- 5
Taste and adjust seasonings as needed. I think adding a heaping spoonful of [36ccd1d4-cc33-4d0d-8453-d68e690cafa8 peanut butter] at this point would be a brilliant idea. Then pour into crust and smooth with a spoon. Tap to release any air bubbles. Then cover and freeze until set - about 4-6 hours.
- 6
To serve, let thaw for 5 minutes. Top slices with vegan whipped cream (1 portion), crushed peanuts (1 portion) and caramel sauce (1 portion) (optional). Should keep in the freezer, covered, for at least 1 week.
Nutrition Facts
Per portion