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Homemade No Bake Vegan Banana Cream Pie (Paleo) picture

No Bake Vegan Banana Cream Pie (Paleo)

This No Bake Vegan Banana Cream Pie is a deliciously creamy and healthy dessert perfect for summer!
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Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Paleo, Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup Raw almonds finely ground
  • 8 large Medjool dates pitted
  • 3 tbsp Coconut oil melted
  • 1 tsp Ground cinnamon
  • 1 tsp Pure vanilla extract
  • 1 pinch Salt
For the Filling:
  • 2 cans Full-fat coconut milk refrigerated overnight
  • 1/4 cup Pure maple syrup
  • 3 large Bananas peeled and sliced
For Topping:
  • 1/4 cup Chopped raw almonds
  • 1/4 cup Chopped raw pistachios
  • 1 square Grated dark chocolate

Equipment

  • Food Processor
  • Mixing Bowls
  • 9-inch Pie Pan
  • Spatula
  • Refrigerator

Method
 

Instructions
  1. Start by placing the raw almonds in your food processor. Pulse until they are finely ground. Add the Medjool dates, melted coconut oil, ground cinnamon, pure vanilla extract, and salt. Process until the mixture is sticky and holds together when pressed.
  2. Transfer the mixture into a 9-inch pie pan. Use your fingers or the back of a measuring cup to press the mixture evenly into the bottom and up the sides of the pan. Aim for a firm and even crust. Once done, set it aside.
  3. Open the cans of refrigerated full-fat coconut milk. Scoop out the solidified cream into a mixing bowl, leaving the liquid behind for another use. Add the pure maple syrup, pure vanilla extract, and a pinch of sea salt. Use a hand mixer or whisk to beat the mixture until smooth and creamy.
  4. Slice the three ripe bananas and arrange them evenly over the crust. Pour the coconut filling over the bananas, smoothing it out with a spatula to cover them completely.
  5. Cover the pie with plastic wrap and place it in the refrigerator. Chill for at least 4 hours, or until set.
  6. Once chilled, remove the pie from the refrigerator. Just before serving, sprinkle the top with chopped raw almonds, chopped raw pistachios, and grated dark chocolate.

Notes

  • Refrigerate your coconut milk overnight for the best results.
  • Adjust the sweetness by adding more or less maple syrup as per your taste.
  • Experiment with different nuts for the crust or toppings.