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!

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 8

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
• 0 Pinch of sea salt
• 0.5 cup Banana slices (for garnish)
• 2 tablespoons Shredded coconut (for garnish)

Directions

Step 1

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.

Step 2

Press the crust mixture evenly into the bottom of a 9-inch pie pan, ensuring it is compact and smooth. Set aside.

Step 3

For the filling, drain and rinse the raw cashews, which have been soaked in water for at least 4 hours or overnight.

Step 4

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.

Step 5

Open the chilled can of coconut milk and scoop out the solidified cream layer, discarding the liquid or saving it for another recipe.

Step 6

Fold the coconut cream into the blended filling mixture until fully incorporated and smooth.

Step 7

Pour the banana-coconut filling into the prepared crust and smooth out the surface with a spatula.

Step 8

Place the pie in the refrigerator to set for at least 4-6 hours, or until firm.

Step 9

Before serving, top the pie with thinly sliced bananas and a sprinkle of shredded coconut as garnish.

Step 10

Slice and serve chilled. Enjoy your raw vegan Coconut Banana Cream Pie!

Nutrition Facts

Serving size	(1599.1g)

Amount per serving	% Daily Value*
Calories	4281.4

Total Fat 269.1g	0%
Saturated Fat 116.3g	0%
Polyunsaturated Fat 26.0g
Cholesterol 0mg	0%
Sodium 690.8mg	0%
Total Carbohydrate 460.8g	0%
Dietary Fiber 73.0g	0%
Total Sugars 302.7g
Protein 83.8g	0%

Vitamin D 0IU	0%
Calcium 865.8mg	0%
Iron 26.9mg	0%
Potassium 6827.7mg	0%

*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.

Source of Calories

Fat: 52.6%

Protein: 7.3%

Carbs: 40.1%