This no-bake raw vegan banana cream pie is naturally sweetened, gluten-free and made from unprocessed whole ingredients. Top it with coconut whipped cream or your favourite non-dairy whipped cream. This raw-inspired dessert is simple to make, dairy free and doesn't require any complicated steps.
This recipe is republished with permission from "Cook Lively, 100 Quick and Easy Plant-Based Recipes for High Energy, Glowing Skin and Vibrant Living Using 10 Ingredients or Less" by Laura-Jane Koers.
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Why you will love this recipe
The smooth, creamy filling of this vegan banana cream pie is made from raw cashews, ripe bananas, maple syrup and is tempered with fresh lemon juice, vanilla and sea salt. Dates, cashews and shredded coconut create a simple and effective crust for the filling; a touch of salt is added to enhance and balance the sweetness of the dates.
Topped with dollops of coconut whipped cream and fresh banana, it's surprisingly easy to prepare, satisfying for the most discerning banana cream pie lovers. This recipe is also very forgiving, even if your blender isn't very powerful.
Best of all, there is no nut soaking time required, which I love. It also doesn't contain complicated ingredients or steps.
Ingredients & Substitutions
The ingredients needed for this recipe are as follows, however, for the full list and quantities of each, please see the recipe card below.
Raw cashews: these are requires for both the crust and the filling. You will want to use raw, whole cashews that are unsalted. These can are usually available in the bulk section of your grocery store, or you may need to order them from a reputable online retailer.
Unsweetened shredded coconut: this helps bind the crust and add flavour and texture.
Pitted dates: I prefer to use medjool dates because they are easier to process and softer (when fresh). If your dates are harder, you can place them in a bowl of hot water to soften up for 5 minutes, drain, and then process them as per the recipe instructions. Make sure to remove both the pit and the stem end.
Sea salt: this is necessary to balance out the sweetness of the dates and enhance the overall flavour.
Fresh Bananas: This recipe calls for medium sized bananas, which roughly means 7-8" in length. You will want to use fresh, ripe bananas with no bruising and just a few brown spots on the peel.
Pure maple syrup: this adds natural sweetness to the pie filling. Alternatively, you could use agave syrup in equal measure.
Lemon juice: the acidity of the lemon juice serves to balance the sweetness and also acts to prevent the bananas from browning too much while the pie sets.
Coconut oil: adds body and fat to this recipe. Coconut oil is hard to semi-solid at room temperature. The coconut oil should be soft, not liquid or fully solid. If you’re not fond of the taste, opt for refined coconut oil which has little to no taste. Though, in some instances, the flavour of unrefined coconut oil can complement a recipe, especially with tropical fruits like pineapple or banana.
Vanilla extract: For flavour.
Step by Step Instructions
Making this raw vegan banana cream pie is fairly easy. The most time consuming steps are pressing the crust into the pan and blending the ingredients. Total prep time is roughly 15 minutes, however,you will need to plan for a full 8-10 hours of freezing time. For the full detailed instructions, please see the recipe card below.
- Line an 8" pie plate with parchment paper. Set aside.
- Process all the crust ingredients in a food processor.
- Using your hands, press the mixture firmly into the prepared pan, paying special attention to the edges and forming a slight crust lip around the edges of the pan.
- Add all the filling ingredients to your blender. Blend until creamy and smooth.
- Pour the blended mixture onto the crust. Smooth it out with the back of a spoon or offset spatula.
- Cover and place the pie in the freezer. Freeze until firm (at least 8 hours). Slice and serve.
Helpful Tips
Use parchment paper: lining a spring-form pan with parchment paper works the best for this recipe and prevents any sticking.
Smooth crust evenly: I use a flat bottom dry measuring cup to press the crust evenly on the bottom of the pan.
Garnish just before serving: coconut whipped cream need to stay chilled to hold it's shape. Plus, slicing bananas too soon will make them brown and unappetizing.
Freeze Fully: this pie needs to be well frozen to keep it's shape when slicing. This will take anywhere between 8-10 hours depending on your particular freezer.
Storage & Make Ahead
Storing: This dessert needs to stay covered in the freezer and should last for several weeks. Just prior to serving, let the pie stand at room temperature to thaw slightly. This step will aid in slicing the cake.
Make Ahead: This recipe must be made ahead of time. There really aren't any tips for speeding up the process. Plan to make this recipe the night before or about 10-24 hours in advance of serving time.
About Laura-Jane Koers
Laura-Jane is a Canadian food blogger who's work has appeared many high profile Canadian publications. She runs the popular plant-based site The Rawtarian and has authored her first cookbook "Cook Lively - 100 Quick and Easy Plant-Based Recipes for High Energy, Glowing Skin and Vibrant Living Using 10 Ingredients or Less"
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Raw Vegan Banana Cream Pie (No-Bake)
Special Equipment
- 1 8" spring-form pan
- 1 High powered blender or food processor
Ingredients
For the Crust
- 1 cup raw unsalted cashews
- 1 cup unsweetened shredded coconut
- ½ cup pitted dates, tightly packed, stem ends removed
- ¼ teaspoon sea salt
For the Banana Filling
- 2 medium bananas, peeled
- ¾ cup raw unsalted cashews
- ¼ cup pure maple syrup
- ¼ cup lemon juice
- ⅓ cup coconut oil
- 1 teaspoon pure vanilla extract, optional
- ⅛ teaspoon sea salt
Instructions
Make the Crust
- Line an 8" spring form pan with parchment paper. Set aside.
- To make the crust, process all the crust ingredients in a food processor until the mixture sticks together when squeezed and the dates are greatly reduced in size and almost invisible (about 40 seconds).
- Distribute the loose mixture evenly across the parchment lined pan. Using your hands (or the flat bottom of a dry measuring cup), press the mixture down very firmly, paying special attention to the edges and forming a slight crust lip around the edges of the pan. Set aside once firmly in place.
Make the Banana Filling
- Add all the filling ingredients to your blender. Blend until creamy and smooth.
- Pour the blended mixture onto the crust. Smooth it out with the back of a spoon.
- Cover and place the pie in the freezer. Freeze until firm (at least 8 hours). You will be able to slice this very cleanly when ready.
Portion, Garnish and Serve
- Allow the pie to stand at room temperature for 5-10 minutes before slicing. Garnish the slices and serve right away.
Notes
Nutrition
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
Disclaimer
all recipes on The Simple Green are developed and tested in a Canadian kitchen, at normal elevation, using electric appliances and ingredients available in Canada. Results may vary.