Coconut Banana Cream Pie Raw Vegan
Indulge in the tropical decadence of this no-bake Coconut Banana Cream Pie—a raw vegan confection that’s as healthy as it is delicious! Featuring a naturally sweet crust made from raw almonds, medjool dates, and shredded coconut, this pie is filled with a luscious, creamy blend of ripe bananas, cashews, and velvety coconut cream. Infused with the delicate flavors of vanilla and a touch of maple syrup, this dreamy dessert requires no cooking, making it the perfect treat for warm-weather occasions or anytime you crave a light yet satisfying dessert. Garnished with fresh banana slices and a sprinkle of coconut, it’s an eye-catching, plant-based masterpiece that’s also gluten-free and dairy-free. Ready in just 25 minutes of prep time, it’s a guilt-free delight that will wow vegans and non-vegans alike!
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Recipe Information
Ingredients
- 1.5 cups Raw almonds
- 1 cup Pitted medjool dates
- 0.5 cup Shredded unsweetened coconut
- 3 large Ripe bananas
- 1 can Full-fat coconut milk (chilled overnight)
- 1 cup Raw cashews
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon juice
- Pinch of sea salt
- 0.5 cup Banana slices (for garnish)
- 2 tablespoons Shredded coconut (for garnish)
Instructions
Prepare the crust by adding raw almonds, pitted medjool dates, and shredded unsweetened coconut to a food processor. Blend until the mixture holds together when pressed between your fingers.
Press the crust mixture evenly into the bottom of a 9-inch pie pan, ensuring it is compact and smooth. Set aside.
For the filling, drain and rinse the raw cashews, which have been soaked in water for at least 4 hours or overnight.
In a blender or high-speed food processor, combine the soaked cashews, 2 ripe bananas, maple syrup, vanilla extract, lemon juice, and a pinch of sea salt. Blend until smooth and creamy.
Open the chilled can of coconut milk and scoop out the solidified cream layer, discarding the liquid or saving it for another recipe.
Fold the coconut cream into the blended filling mixture until fully incorporated and smooth.
Pour the banana-coconut filling into the prepared crust and smooth out the surface with a spatula.
Place the pie in the refrigerator to set for at least 4-6 hours, or until firm.
Before serving, top the pie with thinly sliced bananas and a sprinkle of shredded coconut as garnish.
Slice and serve chilled. Enjoy your raw vegan Coconut Banana Cream Pie!
Nutrition Facts
Calories |
4281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.1 g | 345% | |
| Saturated Fat | 116.3 g | 582% | |
| Polyunsaturated Fat | 26.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 460.8 g | 168% | |
| Dietary Fiber | 73.0 g | 261% | |
| Total Sugars | 302.7 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 866 mg | 67% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 6828 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
