This vegan no bake banana cream pie is naturally sweetened raw and gluten-free. This dessert is best kept frozen until serving. Serve with coconut whip or your favourite non-dairy whipped cream.
Created by the very talented Laura-Jane Koers from her new cookbook "Cook Lively" and republished with permission.
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. If it's too soft to slice, it's not frozen yet.
For best flavour, it's best to use bananas that are not too ripe or green; they should have just a few brown spots on the peel. Store the dessert in the freezer for best keeping. I found this recipe to also works well using an 8" spring form pan lined with parchment paper.
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