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straight on shot of a slice of vegan banana cream pie on a light blue plate drizzled with caramel sauce and topped with coconut whipped cream

Raw Vegan Banana Cream Pie

★★★★★

4.9 from 21 reviews
  • Author: Allison
  • Total Time: 4 hours 25 minutes
  • Yield: 8-12 servings 1x
  • Diet: Vegan

Description

This raw vegan banana cream pie is so easy to make, and impressive to look at. If you love banana cream pie and need a dairy-free, gluten-free fix, you need to try this recipe!

Ingredients

Scale

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)
  • 1/4 teaspoon fine sea salt

Filling

  • 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

Coconut Whipped Cream

  • 1 can (400 mL) full fat coconut milk, refrigerated overnight (see note)
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt

Almond Butter Coconut Sugar Caramel Sauce

  • 1/2 cup chilled coconut cream (from 1 can of refrigerated coconut milk- use only the hardened cream that separates to the top, as you would use for coconut whipped cream)
  • 1/4 cup coconut sugar
  • Pinch of fine sea salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond butter or peanut butter

Instructions

  1. First things first, prepare your pie plate. I used a 9-inch pie plate. Grease it with coconut oil. Take two pieces of parchment paper, each about 4 inches wide. Arrange them in an ‘X’ in the bottom and up the sides of the pie plate. The coconut oil will help them adhere to the pan. (This is necessary- you need to be able to lift your pie out of the pan once it’s ready!)
  2. To make the crust, place the walnuts and rolled oats in a food processor fitted with the ‘S’ blade. Process into a coarse meal. Add the shredded coconut, dates, and sea salt. Process until a dough that sticks together when pressed between your fingers forms.
  3. Crumble the dough into the prepared pie plate. Working from the middle, press the dough down and out over the bottom and a couple of inches up the sides of the pan.
  4. To make the filling, place the melted coconut oil, maple syrup, lemon juice, cashews, banana, sea salt, vanilla, and milk in a high speed blender. (If you don’t have a high speed blender, you can use a standard blender, but the filling will not get super smooth.) Starting at low speed and gradually increasing to high, blend until super smooth and creamy. It should have the consistency of a pudding. Stop as needed to stir if an air bubble forms. This took a couple of minutes. I recommend ear plugs!
  5. Pour the filling over the crust and smooth with a spoon.
  6. Cover with foil or reusable food wrap such as Abeego and transfer into an even surface in the freezer. Freeze for 5-6 hours, or overnight. Remove from the freezer 10 minutes before slicing and serving. When ready to remove from the pan, use the parchment paper as handles to carefully lift the pie out of the pan onto a cutting board. Then use a sharp knife to slice.
  7. If making coconut whipped cream, open your can of chilled coconut milk and scoop out the hardened coconut cream into a bowl. Add the maple syrup, vanilla, and a pinch of salt. Whip using an electric mixer until a whipped cream consistency is reached.
  8. If making almond butter caramel sauce (I hope you are; this is AH-mazing and really is the cherry on top), open a second can of chilled coconut milk and scoop out 1/2 cup of the chilled coconut cream into a small saucepan. Reserve the rest of the cream for another use (there will be about 1/4 cup remaining). Melt over medium low heat. Once melted, add the coconut sugar and turn up heat to medium. Cook, whisking often, until bubbles form around the edges and the mixture takes on a caramel aroma, five minutes. Be careful not to burn it. Next, remove from the heat and whisk in the salt, vanilla, and almond butter. It will thicken up a bit once the almond butter is stirred in; feel free to add a splash of non-dairy milk to thin it out as desired, especially when reheating.
  9. Slice the pie and garnish with the coconut whipped cream, caramel sauce, and banana slices. Eat!

Notes

Certain brands of coconut milk work better for making coconut whipped cream than others. I have had the most success with Whole Foods 365 organic brand, and I have also heard that people have had success with Thai Kitchen brand. You must refrigerate the coconut milk overnight before making coconut whipped cream or the caramel sauce. This allows the cream to separate from the water. You only use the hardened cream in both the whipped cream and the caramel sauce. Discard the water or use it in a smoothie.

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Cuisine: American

Keywords: raw vegan banana cream pie

Find it online: https://upbeetkitchen.com/2021/05/07/raw-vegan-banana-cream-pie/