Archive for June 6th, 2013

June 6, 2013

Recipe – Raw Banana Cream Pie

I have been on a summer time dessert roll the past few weeks.  One of my all time favorite desserts was banana pudding.  When I was a kid I would literally sneak out of bed and eat the whole bowl of my mom’s famous banana pudding.  Now I don’t drink dairy milk, don’t eat pudding and I haven’t had a Nilla wafer in years but I still love bananas and the cool creamy texture of pudding!

Try my healthier substitute for banana pudding and let me know what you think!

Banana Cream Pie



1/2 cup dates

1/2 cup almonds

1/2 cup cashews

1 cup dried, unsweetened coconut

Pinch sea salt

Banana Cream Filling

2-3 medium bananas

3/4 cup pecans

1/4 cup honey or maple syrup

1/4 cup lemon juice

1/3 cup coconut oil

1 teaspoon vanilla

1/8 teaspoon sea salt

Coconut whipped cream

1 can of chilled coconut milk

2 tablespoons honey

1 teaspoon vanilla extract

Topping of your choice or all!

  • Drizzled chocolate
  • Sliced bananas
  • Chopped Nuts

Directions for Banana Cream Pie Assembly

1. Place all crust ingredients in a blender or food processor until the mixture sticks together.

2. Empty the crust mixture into a 8 inch glass pie dish. Press the crust down firmly with your hands. Top with layer of sliced bananas

3. Add all banana cream filling ingredients to your blender. Blend until creamy and smooth.

4. Pour banana cream filling over the layer of bananas and crust. Smooth out with the back of a spoon or silicone spatula.

5. Top pie with coconut whipped cream, sliced bananas and drizzled chocolate or chopped nuts.

6. Cover the pie and place in freezer to set overnight.

7. Store leftovers (if any!) in the freezer.

Directions for Coconut whipped cream

1. Scoop out all of the coconut cream and place in mixing bowl (leave the coconut water).

2. Add the honey and vanilla to the coconut cream and blend with a hand mixer until light and fluffy.

3. Pour the whipped coconut cream on the top of the banana cream and smooth out to the edges.