Raw Vegan Banana cream pie

Bananas are my favorite fruit. I eat a banana almost every day. It’s not surprising that banana cream is my favorite pie. Since I’ve eliminated most dairy products from my diet, I haven’t made or eaten a banana cream pie in years. (*cue tears*). Friends, I had been due.

The crust is also only ten ingredients!

Dates and walnuts = crust

Filling = banana, coconut milk and coconut oil, vanilla, agave, salt, vanilla, cashews

After trying these Seven- Ingredient Vegan Cheesecakes, I have never looked back.

You can’t beat the filling that cashews soaked in water yield. It is so silky, sweet, and creamy. It’s hard to believe that it is dairy-free. It’s not at all suspect. I love it when it’s topped with Coconut Whipped Cream. It is my favorite these days.

It’s also easy to prepare. Process your dates and nuts in a food processor and press them into a springform or round pan lined with plastic wrap if you do not have one (hand raised). Freeze it and forget about it.

Blend your filling ingredients until smooth and creamy. You don’t even need a Vitamix to make this. Just a good blender will do. I use a Kitchenaid. Pour the mixture over the crust. Cover and freeze until set. It’s done. What is the result? What is the result?

This pie is perfect. It’s:




Bananas are infused into this deliciously sweet treat


Topped with caramelized peanuts, coconut whipped cream, and coconut flakes, this dessert is a dream.

This pie is easy to make! It’s delicious… if you like bananas. My sister doesn’t like them. She used to be allergic! I don’t know how we are related. Our shared love of desserts and coffee makes up for it.

If bananas are not your cup of tea, don’t worry. Sub strawberries! Substitute mangoes or strawberries! Or blueberries. Pick your fruit, and then go. Cheers!



  • One cup of walnuts
  • One heaping cup of pitted date (if they are dry or stiff, soak them in warm water for 10 minutes and then drain).


  • 1 1/4 cups of cashews, soaked overnight or for at least four hours.
  • 3 1/2 Tbsp coconut oil (melted)
  • 1/4 cup maple syrup or agave nectar
  • One medium just ripe banana (1 banana yields ~ 1/2 cup mashed)*
  • I scraped the cream from the top of the coconut milk to give it a luxurious texture.
  • 1/2 tsp pure vanilla extract
  • 1/4 teaspoon sea salt
  • Use 2-3 tablespoons of lemon juice


  • Place the dates in your food processor. Process until only small pieces remain, or it forms a ball. Remove and set aside.
  • Process walnuts to a smooth consistency. Mix in the dates and a pinch of salt. The crust should be able to stick together when squeezed between your fingers. Add another date or two if the mixture is too dry. If the mixture is too wet, you can add some almond or walnut meal.
  • Press into an 8×8 baking pan or round cake pan lined in plastic wrap or parchment. (As per the original recipe // change the number of pans or size if changing batch size). Press the mixture until it is flat and smooth, up to about 1/2 inch on each side. Place in the freezer to set.
  • Blend all ingredients in a mixer until creamy and smooth – approximately 1-2 minutes. Add agave or more water if it isn’t blending well. When completely blended, it should be silky-smooth.
  • Adjust seasonings to taste. Add a generous spoonful of peanut butter at this stage. Pour into crust, and smooth with a spoon. Tap the surface to remove any air bubbles. Cover and freeze for 4-6 hours.
  • Let the ice cream thaw in the refrigerator for five minutes before serving. Add Coconut Whipped Cream and crushed peanuts to the slices (optional). Keep covered in the freezer for at least a week.

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