Delicious, creamy vegan banana coconut cream pie makes a great dessert anytime, and with hardly and sugar!
It’s almost completely sweetened by the dates and the bananas alone, although you would never know it from the taste. The texture is perfect light and creamy, and no one would ever guess it’s actually healthy, vegan and raw.
Also, the whipped cream is super easy to make! It’s great as an accompaniment to fresh fruit and granola, or as a topping for ice cream sundaes.
- 2 cups walnuts
- 1 cup cacao powder
- 9 large medjool dates, chopped roughly
- 1½ cup cashews
- ½ cup coconut oil, melted
- 7 dates
- ¼ cup lemon juice
- 5 banana (1 for blending, 4 sliced)
- 1 cup coconut milk (see note below)
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cans of full fat coconut milk, with the cream separated from the coconut water
- 2 Tablespoons agave, maple syrup or honey (or more to taste)
- In a food processor, with the "s" blade, process the walnuts and cacao until the nuts are crumbly but not pasty. Add the dates and process a little more until the mixture begins to stick together. Press firmly into the bottom and sides of a 9"spring form pan and set aside.
- Blend, everything except 4 of the bananas until smooth in the blender. Pour some into the prepared crust over some of the sliced banana. Alternate sliced banana with the filling until the pie crust is filled. Allow to chill overnight until set.
- To separate the cream from the water in the can of coconut milk, refrigerate it overnight Turn the can upside down and open the bottom. Pour out the water, leaving only the cream.
- Whip the cream (that has been separated from the water) with the agave until smooth. Allow to set up in the refrigerator until it has the consistency of whipped cream. Spoon on to the top of the pie before serving.