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Vegan Banana Cream Pie Without Bake Recipe

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4.9 from 59 reviews

This Paleo Banana Cream Pie is a delicious, easy-to-make dessert that requires no baking and is entirely vegan. Featuring a nutty date-based crust, creamy coconut and banana filling, and fresh banana and nut topping, it’s perfect for a healthy, guilt-free treat that caters to paleo and vegan diets.

Ingredients

For the Crust:

  • 1 and 1/2 cup almonds (can substitute pecans)
  • 1/2 cup almond flour
  • 6 Medjool dates, pitted
  • 2 tablespoons soft or melted coconut oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

For the Pie Filling:

  • 2 cans (14 ounces each) full-fat coconut cream, refrigerated a few hours up to overnight
  • 2–3 bananas, sliced
  • 1/4 cup pure maple syrup
  • 1/2 tablespoon vanilla extract
  • 1/4 teaspoon cinnamon

For Topping:

  • 1–2 sliced bananas
  • 1/2 cup chopped pecans or chopped almonds

Instructions

  1. Prepare the Crust: In a food processor, combine almonds, almond flour, Medjool dates, coconut oil, cinnamon, vanilla extract, and a pinch of salt. Process until mixture sticks together to form a dough.
  2. Form the Pie Crust: Press the crust mixture evenly into the bottom and around the sides of a pie dish. Place in the refrigerator to set while you prepare the filling.
  3. Prepare the Filling: Scoop out the solidified cream from the refrigerated coconut cream cans, leaving the liquid behind. In a mixing bowl, whip the solid coconut cream until smooth and fluffy.
  4. Add Flavor to Filling: Add sliced bananas, maple syrup, vanilla extract, and cinnamon to the whipped coconut cream. Gently fold everything together to combine evenly without mashing the bananas.
  5. Assemble the Pie: Spoon the filling into the prepared crust and spread it out evenly. Smooth the top with a spatula.
  6. Add Toppings: Arrange sliced bananas on top of the filling and sprinkle chopped pecans or almonds over the bananas for added texture and flavor.
  7. Chill Before Serving: Refrigerate the pie for at least 2 hours or until firm enough to slice and serve.

Notes

  • Make sure to refrigerate the coconut cream overnight or for several hours to allow it to solidify for whipping.
  • Use ripe bananas for a naturally sweeter filling and topping.
  • To keep the sliced bananas from browning quickly, consider lightly brushing them with lemon juice before topping.
  • Substitute pecans for almonds in the crust or topping as desired for different flavor variations.

Find it online: https://mealoria.com/vegan-banana-cream-pie-without-bake-recipe/