I saw this recipe from Minimalist Baker and I had to try it!  It sounded delicious (which it was) and looked super simple.  I made it on my birthday, and the only way I was making my own dessert on my birthday is if it was incredibly easy, which this was.  I will definitely make this again, and next time I will try it with strawberries instead of bananas.

This would be a great dessert option for your Easter dinner, or to finish off the Spring barbeques that will eventually happen here in Minnesota!  With no refined sugar or unhealthy fats, this dessert is one you can feel good about indulging in.  (And to be clear, this IS an indulgence even though it is vegan, gluten-free and refined sugar-free!)

If you haven’t heard of Minimalist Baker, you are in for a treat!  I am loving the recipes I find there. . . .

For this one, I was able to follow the recipe almost exactly, which is rare for me.  Here it is:

Crust:

  • 1 cup walnuts
  • 1 cup medjool dates, pitted

Combine walnuts and dates in a food processor or blender and pulse until combined and dough-like.

Press mixture into a parchment-lined round cake pan.

banana cream pie crust

 Filling:

  • 1 1/4 cups raw cashews
  • 3 1/2 tablespoons coconut oil, melted
  • 1/4 cup maple syrup or coconut nectar
  • 1 medium banana, mashed
  • 1/3 cup full-fat coconut milk
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • Juice of 1/2 lemon

Combine all ingredients in a high-speed blender and blend until smooth.

Pour over crust.

Freeze for 4 hours.

banana cream pie 

 Coconut whipped cream:

  • Solid cream from 1 can full-fat coconut milk
  • 2 tablespoons maple syrup or coconut nectar
  • 1/2 teaspoon vanilla

Whip all ingredients with a hand blender and add more sweetener to taste.  Refrigerate to firm.

Yummy!

banana cream pie slice