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No Bake Vegan Banana Cream Pie (Paleo)
A creamy, perfectly sweet healthier dairy-free banana cream pie recipe that will knock your socks off!
Prep Time
20 mins
Total Time
20 mins
Servings: 1 (8-inch) pie
Calories: 396 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Almond Crust:
- 1½ cups raw almonds I used Bremner Farms’s almonds
- 8 large Medjool dates pitted
- 3 tablespoons coconut oil melted
- ¼ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- 1/4 tsp salt
Banana Cream Pie Filling:
- 2 14-ounce cans full-fat coconut milk*, refrigerated overnight (see note)
- ¼ cup pure maple syrup
- 1-½ teaspoons pure vanilla extract
- Pinch sea salt
- 3 large ripe bananas peeled and sliced
For Garnish
- raw almonds chopped
- raw pistachios chopped
- 1 square dark chocolate grated
Instructions
Prepare the Almond Crust:
- Add the ingredients for the crust to a food processor and process until the almonds are finely chopped (but still fairly chunky), and a sticky mixture is formed. Line an 8-inch springform pan with parchment paper and press the crust mixture into the bottom, creating an even layer. Refrigerate until ready to use.
Cup of Yum
Prepare the Filling:
- Open the two cans of refrigerated coconut milk and scoop the thick coconut cream into a mixing bowl (or stand mixer fitted with the whisk attachment), leaving the clear water behind to use in smoothies or a different recipe.
- Add the pure maple syrup, vanilla extract, and sea salt to the mixing bowl and use a hand mixer to beat the ingredients until thick and fluffy. It’s okay if the mixture doesn’t have the same consistency as regular homemade whipped cream, so long as it’s thick.
- Pour ¼ to 1/2 of the coconut whipped cream onto the prepared crust and spread into an even layer. Layer the sliced bananas on top, followed by the remaining coconut whipped cream. Use a rubber spatula to evenly spread the coconut whipped cream.
- Cover the pan with plastic wrap and refrigerate for 2 hours. When ready to serve, release the pie from its mold and garnish with grated dark chocolate and chopped almonds and pistachios. Use a sharp knife to cut into triangles and serve immediately.
- Note: If you freeze the pie for longer than two hours, you may need to thaw it 8 to 10 minutes before cutting and serving, as the coconut milk will harden. Store leftover banana cream pie in the freezer.
Notes
- Not all canned coconut milks are created equal. I recommend this or this brand for the best result. You can also use 2 (14-ounce) cans of coconut cream.
- this
- this brand
- coconut cream
Nutrition Information
Serving
1of 10
Calories
396kcal
(20%)
Carbohydrates
34g
(11%)
Protein
6g
(12%)
Fat
27g
(42%)
Fiber
4g
(16%)
Sugar
25g
(50%)
Nutrition Facts
Serving: 1(8-inch) pie
Amount Per Serving
Calories 396
% Daily Value*
| Serving | 1of 10 | |
| Calories | 396kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.