No-Bake Vegan Banana Cream Pie
A healthy, raw vegan banana cream pie with a simple date-walnut crust and a creamy cashew-banana filling. This no-bake dessert is quick to prepare and perfect for a guilt-free treat.
- Prep15 min
- Total15 min
- DifficultyEasy
- Servings8
This raw vegan banana cream pie is a delightful and healthy dessert that requires no baking. Its simplicity is its strength, featuring a naturally sweet crust made from dates and walnuts, and a luscious filling crafted from cashews, banana, and coconut cream.
It's a fantastic option for those seeking a guilt-free indulgence, perfect for gatherings or a special treat. The minimal ingredients and straightforward preparation make it accessible even for novice cooks, proving that healthy can also be incredibly delicious.
Ingredients
Converted amounts are rounded.
Method
- In a food processor, process the pitted dates until they form small pieces or a ball. Remove from the processor and set aside.
- Process the walnuts until they reach a fine meal consistency. Return the processed dates to the food processor along with a pinch of salt and mix until combined. The mixture should hold together when squeezed between your fingers. If it seems too dry, add another date or two; if too wet, add a bit more ground walnuts.
- Press the crust mixture evenly into the bottom of a springform pan or an 8x8 inch baking dish lined with parchment paper. Ensure it's pressed flat and comes up the sides about half an inch. Place the pan in the freezer to set.
- Combine all the filling ingredients – soaked cashews, melted coconut oil, agave or maple syrup, banana, coconut milk, vanilla extract, sea salt, and lemon juice – in a high-speed blender. Blend for 1-2 minutes until completely smooth and creamy. If the blender struggles, add a little more agave or water to help it along.
- Taste the filling and adjust seasonings if necessary. Pour the smooth filling over the chilled crust. Gently tap the pan on the counter to release any air bubbles. Cover the pan and freeze for 4-6 hours, or until firm.
- Before serving, allow the pie to thaw for about 5 minutes. Slice and serve, optionally topping with coconut whipped cream, crushed peanuts, or caramel sauce.
💡 Tips
- Ensure your cashews are well-soaked for the creamiest filling. Overnight soaking is ideal.
- If you don't have a springform pan, line a regular cake pan or baking dish with plastic wrap or parchment paper, leaving some overhang to easily lift the pie out.
- The pie can be stored in the freezer, well-covered, for up to a week.
Inspired by a recipe from Minimalist Baker