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Do you know when you crave something sweet and hearty for dessert and your typical square of dark chocolate is not enough?
I have three words for you: banana. Cream. Cake.
Possibly my favorite cake in existence.
As a chocolate lover, there are few chocolate-free desserts that I consider drool-worthy, and the banana cream pie is at the top of that list. Creamy, sweet, melted in your mouth, nutty, positively heavenly.
This vegan banana cream pie recipe only requires about 20 minutes of prep time, zero cook or bake, and it's foolishly easy to make. A true diamond in the rough.
How to make vegan banana cream pie:
One of the best parts of this recipe is that it is easier to prepare than most banana cream pie recipes. Just add all of the crust ingredients to your food processor and run it until a thick, sticky dough forms. Press this crust mixture firmly into the bottom of a parchment spring lined pan to form the crust.
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The filling is nothing more than a coconut whipped cream situation. Buy Coconut Cream at the grocery store or buy two cans of full-fat coconut milk and refrigerate them overnight. Scoop the thick white cream out of the cans, leaving the clear liquid behind (you can use this liquid in smoothies later!).
Transfer the coconut cream to a stand mixer or bowl and add the pure maple syrup, vanilla extract, and sea salt. Beat the mixture until it is well combined.
Pour 1/4 to 1/2 of the coconut whipped cream mixture into the spring platter on top of the prepared crust. Put banana layers on top, then repeat for the remaining coconut whipped cream mixture.
Everything included in this creamy and dreamy dessert is whole and natural. I used raw unpasteurized almonds from Bremner Farms for the crust and for decoration. Bremner Farms is a family operation based near Chico, California. They specialize in growing organic raw almonds and walnuts and take great care in the growing and harvesting process. You can learn more about the company and buy raw walnuts in bulk through their website. HERE.
So to sum it up and sum it up, what we have here is a mega succulent dessert that turns out to be …
- Dairy free
- Refined without sugar
- Without gluten
- Grain free
As well as being the perfect gift for those like me who don't eat gluten and refined sugar, it's also a great option to take to meetings, as there will always be some people who have dietary restrictions.
How to store banana cream pie:
Vegan banana cream pie should be stored in the refrigerator or freezer. Just store it in an airtight container or a zip-lock bag.
For me, this is the perfect dessert to prepare and keep on hand in the freezer. Every time I crave dessert (which is basically daily), I take the cake out of the freezer, cut a slice, and put the whole cake back in the freezer (a large zippered bag is your best friend in this app), then Let the slice thaw for a few minutes (if I have the patience to do so). After a good thawal, the cake becomes super creamy.
You can also eat vegan banana cream pie in its frozen form, like an ice cream pie, which is usually how it goes, because I have the patience of a 2-year-old.
And that's it! We are ready to move towards the magical land of almond crust and dairy-free unbaked cakes. Be sure to visit Bremner Farms for all your bulk almond and walnut needs! Enjoy!
If you make this vegan banana cream pie, feel free to share a photo and tag @RecetasLatinas on Instagram!
Unbaked Vegan Banana Cream Pie (Paleo)
Preparation time: 20 minutes.
Total time: 20 minutes
Servings: 1 8-inch cake
A healthier dairy-free banana cream pie recipe
1½ cups raw almonds I used the almonds from Bremner Farms
8 large dates boned medjool
2 tablespoons softened or melted coconut oil
¼ teaspoon ground cinnamon
½ teaspoon pure vanilla extract
1/4 teaspoon salt
Banana cream cake 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 of sea salt
3 large ripe bananas, peeled and sliced
Raw Almonds Sliced
Raw Pistachios Sliced
1 square grated dark chocolate
Prepare the almond crust:
Add the crust ingredients to a food processor and process until the almonds are finely chopped (but still quite thick), and a sticky mixture forms. Line 8-inch spring pan with parchment paper and press crust mixture into bottom, creating an even layer. Refrigerate until ready for use.
Prepare the filling:
Open the two cans of chilled coconut milk and scoop out the thick coconut cream into a mixing bowl (or a stand mixer equipped with the whisk attachment), leaving the water clear for use in smoothies or a different recipe.
Add the pure maple syrup, vanilla extract, and sea salt to the bowl and use a hand mixer to beat the ingredients until they are thick and fluffy. It's okay if the mix doesn't have the same consistency as regular homemade whipped cream, as long as it's thick.
Pour ¼ to 1/2 of the coconut whipped cream over the prepared crust and spread in an even layer. Place 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 you're ready to serve, drop the cake from its pan 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 cake for more than two hours, you may need to defrost it for 8-10 minutes before cutting and serving, as the coconut milk will harden. Store the leftover banana cream pie in the freezer.
Not all canned coconut milk is the same. I recommend this or this brand to get the best result. You can also use 2 cans (14 ounces) of coconut cream.
Cream Bake Paleo Cake Banana Vegan