Are you craving a dessert that’s creamy, sweet, and guilt-free? This raw vegan banana cream pie is a dream come true.
Made with wholesome, plant-based ingredients, it’s a dessert that satisfies without added sugar, dairy, or gluten.
Ingredients & Substitutions
Before you dive into the recipe, gather the following ingredients:
For the Crust:
- 1 cup of Medjool dates, pitted – Dates give natural sweetness and act as a binder. Swap for raisins if needed.
- 1 cup of raw almonds or walnuts – These add crunch to the crust. Pecans work well too.
- A pinch of salt – Enhances the flavor of the crust.
For the Creamy Filling:
- 1 ½ cups of raw cashews, soaked – Cashews make the filling rich and creamy. For nut-free alternatives, try using coconut cream.
- 2-3 ripe bananas – Bananas add natural sweetness and that classic banana flavor.
- ¼ cup of coconut oil, melted – Helps solidify the filling when refrigerated. You can also use cocoa butter for a firmer texture.
- ¼ cup of maple syrup – A touch of maple syrup adds sweetness; agave syrup or date syrup also work.
- 1 tsp vanilla extract – Adds depth of flavor.
- Juice of half a lemon – Brightens up the flavor and balances the sweetness.
Topping:
- Fresh banana slices – Decorate the top of the pie with banana slices for extra flavor and visual appeal.
Step-by-Step Recipe
Let’s make this delightful pie! Follow these steps for a smooth, silky, and utterly delicious raw vegan banana cream pie:
Step 1: Prepare the Crust
In a food processor, combine the pitted dates, nuts, and a pinch of salt. Pulse until the mixture forms a sticky, crumbly texture.
Press the crust mixture into the bottom of a 9-inch pie pan. Use the back of a spoon to ensure an even layer.
Place the crust in the freezer to firm up while you make the filling.
Step 2: Soak the Cashews
Place the raw cashews in a bowl and cover with water. Soak for at least 2 hours or, ideally, overnight. This softens the cashews and helps achieve a creamy texture.
Drain and rinse the cashews before using.
Step 3: Make the Filling
In a blender, combine the soaked cashews, bananas, melted coconut oil, maple syrup, vanilla extract, and lemon juice.
Blend on high until smooth and creamy. The mixture should have no lumps and should resemble a thick, creamy custard.
Taste the filling and adjust the sweetness if needed, adding a bit more maple syrup for extra sweetness or lemon juice for brightness.
Step 4: Assemble the Pie
Remove the crust from the freezer. Pour the banana cashew filling over the crust, using a spatula to smooth the top.
You can also add additional banana slices in between the layers of fill.
Place the pie in the freezer to set for at least 2 hours. This helps the pie firm up so it can be sliced.
Step 5: Add the Topping
Before serving, take the pie out of the freezer and let it sit at room temperature for about 10 minutes.
Arrange fresh banana slices on top of the pie. For a more decorative look, try layering the banana slices in a circular pattern.
Step 6: Serve and Enjoy!
Slice and serve your raw vegan banana cream pie. It’s delicious on its own, or you can top it with a dollop of coconut whipped cream for extra indulgence!
Tips for the Perfect Raw Vegan Banana Cream Pie
- Use ripe bananas: Ripe bananas are sweeter and blend more smoothly. Look for bananas with a few brown spots for the best flavor.
- Adjust sweetness to taste: If you like a sweeter dessert, add more maple syrup or even a few pitted dates to the filling.
- Chill thoroughly: Freezing the pie allows it to firm up for easy slicing. Make sure to freeze it for at least 2 hours, but it can be kept longer if you prepare it in advance.
- Experiment with toppings: Coconut flakes, cacao nibs, or chopped nuts add a lovely texture to the top of the pie.
- Store in the freezer: This pie keeps well in the freezer for up to two weeks. Cover it tightly to prevent freezer burn and remove it 10 minutes before serving to soften.
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Frequently Asked Questions (FAQs)
Q: Can I make this pie nut-free? A: Yes! Substitute the crust with gluten-free oats or shredded coconut, and use coconut cream in place of cashews for the filling. This may change the texture slightly but will still be delicious.
Q: How can I make the pie firmer? A: Adding a bit more coconut oil or using cocoa butter in the filling will result in a firmer pie that holds up well, especially in warm weather.
Q: Is this pie suitable for meal prep? A: Absolutely. This pie keeps in the freezer for up to two weeks, making it a great make-ahead dessert.
Conclusion
This raw vegan banana cream pie is the ultimate guilt-free dessert. It’s easy to make, requires no baking, and is loaded with wholesome ingredients.
Whether you’re vegan, gluten-free, or simply looking for a healthy dessert, this pie is a must-try.
The creamy banana and cashew filling over a crunchy crust will have you coming back for seconds. Enjoy every bite of this nutritious treat, and don’t forget to share it with family and friends!
