This vegan, no-bake pie is bananas. Literally and figuratively!! Not only is it delicious and tastes just as good as full-fat, creamy banana pie and pudding, it’s made with all-natural ingredients, making it the perfect healthy dessert!
First layer= Pecan, almond & date chewy crust
Second Layer= Freshly-sliced bananas marinated in lime juice
Third layer= Creamy banana caramel filling
Third Layer= Coconut whipped cream
Lastly= Topped with coconut shavings and vegan chocolate chips
Serves: 8 Time: 1 hour
Nut + Date Crust:
- 1/2 cup almonds
- 1/2 cup pecans
- 6 fat pitted medjool dates
- 1 tbsp agave nectar
- A pinch of ground ginger
- 2 bananas
- Juice of 1 lime
- 12 tbsp unrefined light demerara sugar
- 3 ripe bananas, peeled and mashed well
Coconut Whipped Cream:
- 2 cans (15 oz) full-fat coconut milk
- 1 tbsp agave nectar
- 1 tsp vanilla extract
- 2 tbsp shaved, unsweetened coconut
- 2 tbsp vegan chocolate chips (I used Enjoy Life brand)
Directions: First, make sure your coconut milk is chilling in the fridge. Next, make your crust by putting just the nuts in a food processor and pulsing to get a chunky crumble. Then add the dates, agave, and ginger and pulse a few more times until it comes together.
Place the mixture into an 8 inch springform pan and use your fingers to spread it all over the base, making a lip around the sides about 3/8 inch deep. Put in the fridge to chill.
Now make the banana caramel by combining the sugar and mashed banana in a pan over medium heat. Simmer until the caramel has thickened and is a deep brown color, about 3-5 minutes.
Peel the bananas and slice them in thin rounds. Toss them in the lime juice, then lay them evenly on top of the crust.
Once the caramel is cool, pour it over the bananas, spreading it evenly, and put into the fridge to chill.
Scoop the thick white top layer from your cans of coconut milk and put it into a bowl. Add the agave and vanilla and whisk until thick, like heavy whipped cream. Put into the fridge to chill for 20 minutes.
When you are ready to eat, give the coconut cream a final stir, spoon it on the top of the caramel, and use the back of the spoon to create pretty swirls.
Lastly, top with coconut and chocolate chips. Serve and enjoy!
Calories: 347, Total Fat: 11g, Total Carbs: 63g, Fiber: 5g, Sugars: 51g, Protein: 4g
*Adapted from “A Modern Way to Eat” by Anna Jones