This vegan raw banana cream pie is made with only 10-ingredients including the crust! It has a super delicious walnuts-dates crust and a fantastic filling made with cashews, coconut milk, coconut oil, banana, vanilla, agave nectar, lemon juice, and salt! It's sweet, creamy, healthy and sooo delicious!
Send some love to minimalistbaker.com where we found this recipe!
Place soaked dates in the food processor and process until small bits remain and/or it forms into a ball. Remove and set aside.
Process walnuts until a meal consistency is achieved. Add back in dates and a pinch of salt 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 almond or walnut meal.
Press into a springform pan, or an 8×8 baking dish or round cake pan lined with plastic wrap or parchment. Press until flat, going up the sides about 1/2 inch. Place in freezer to set.
Add all filling ingredients 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.
Taste and adjust seasonings as needed. I think adding a heaping spoonful of 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.
To serve, let thaw for 5 minutes. Top slices with coconut whipped cream, crushed peanuts and caramel sauce (optional). Should keep in the freezer, covered, for at least 1 week.
Notes
*Sub strawberries, mangoes or another fruit for bananas if desired.
*If your dates are already sticky and very moist, you don’t need to soak them.
*Nutrition information does not include toppings.
By VeggieSouls
