Raw Vegan Banana Cream

This raw vegan banana cream pie is a stunning dessert that delights without any baking. It satisfies cravings for banana cream pie while being completely free of dairy and gluten. Perfect for those looking for a fresh, wholesome treat that shines on the table and in the taste buds.

I made this pie for a family gathering once and everyone was amazed it was raw. Now it’s a go-to when I want to wow guests without spending hours in the kitchen.

Gather Your Ingredients

• Raw walnuts: whole and fresh for a crunchy, nutty crust base—choose unsalted and not roasted for best flavor
• Large flake rolled oats: add chewiness and bind the crust—opt for gluten-free if needed
• Unsweetened shredded coconut: gives texture and a touch of tropical sweetness
• Soft Medjool dates: act as natural sticky sweeteners for the crust, look for plump and moist ones to hold the dough well
• Fine sea salt: balances sweetness and brings out flavors—use a quality sea salt rather than iodized table salt
• Virgin coconut oil: provides richness and helps the filling set—choose unrefined for a mild coconut aroma
• Pure maple syrup: sweetens naturally with depth beyond plain sugar
• Freshly squeezed lemon juice: adds brightness and cuts through richness
• Raw cashews: soaked to soften and create a creamy, neutral base filling—soak in boiling water for one hour or in cool water overnight
• Ripe banana: supplies natural sweetness and banana cream flavor
• Vanilla extract: enhances all the flavors with a warm, aromatic note
• Almond or other non-dairy milk: thins the filling slightly—unsweetened is best so you can control sweetness
• Full fat coconut milk: chilled overnight to separate cream for coconut whipped cream and caramel sauce—look for brands with simple ingredients and refrigerate at least 12 hours
• Coconut sugar: sweetens the caramel sauce with deeper caramel notes than white sugar
• Almond butter or peanut butter: adds richness and a nutty finish to the caramel sauce

How to Make It

Prepare pie plate:

Grease it with coconut oil. Lay two pieces of parchment paper about 4 inches wide across the pan in an X shape so you can lift the pie out easily later. This technique is essential to avoid breaking your delicate raw pie.

Make crust:

Process walnuts and rolled oats in a food processor until coarse. Add shredded coconut, dates, and sea salt and process until the mixture holds together when pressed. It should be sticky but crumbly. Press this dough evenly into the prepared pan, working from the center outward and up the sides to form the base of your pie.

Make filling:

Combine melted coconut oil, maple syrup, lemon juice, soaked cashews, banana, vanilla, sea salt, and non-dairy milk in a high-speed blender. Start blending at low speed and increase gradually to avoid air bubbles. Blend until silky smooth and creamy, similar to pudding consistency. This can take a few minutes, so be patient and stop to scrape down the sides if needed.

Assemble pie:

Pour the filling over the crust and smooth the top with a spoon. Cover the pie with foil or reusable wrap and place on a level surface in the freezer. Freeze for about 5 or 6 hours, or overnight, until firm.

Serve preparation:

When ready to serve, lift the pie out of the pan using the parchment paper handles. Let it sit at room temperature for about 10 minutes to soften slightly before slicing with a sharp knife.

Make coconut whipped cream:

Scoop the hardened cream from the chilled can of coconut milk into a bowl. Add maple syrup, vanilla extract, and a pinch of sea salt. Whip with an electric mixer until light and fluffy. This adds a lovely creamy topping for the pie.

Make caramel sauce:

If making the almond butter coconut sugar caramel sauce, scoop ½ cup of hardened coconut cream into a small saucepan and melt over medium low heat. Stir in coconut sugar and increase heat to medium. Cook until bubbly and aromatic, about 5 minutes, being careful not to burn. Remove from heat and whisk in salt, vanilla, and almond butter. The sauce thickens and becomes luscious. Thin with a splash of non-dairy milk if needed when reheating.

Serve:

Serve slices topped with coconut whipped cream, a drizzle of caramel sauce, and fresh banana slices. Enjoy every bite.

I love how the banana adds just the right sweetness while the lemon juice keeps the filling bright and fresh. One time I surprised my family with this pie after a long vegan potluck and it disappeared in minutes. It’s a favorite for special occasions and feel-good everyday moments alike.

Flavor Boosters

Adding coconut whipped cream on top enhances the creamy texture and provides a luscious finish. The almond butter coconut sugar caramel sauce adds a rich, nutty sweetness that complements the banana cream perfectly.

Serving Suggestions

Serve slices with extra coconut whipped cream and a sprinkle of toasted coconut flakes for texture. Fresh berries or sliced mango are wonderful accompaniments that brighten the plate. A hot cup of coffee or herbal tea pairs perfectly with this naturally sweet, creamy dessert.

Creative Twists

In warmer months you can swap bananas for ripe mango or add passion fruit pulp to the filling for more tropical brightness. During cooler months try folding in some mashed cooked pumpkin or sweet potato into the filling with warming spices like cinnamon and nutmeg for cozy vibes.

This raw vegan banana cream pie combines simplicity with stunning flavor and texture. It’s a wonderful dessert to impress guests while keeping things wholesome and natural.

Common Questions About the Recipe

→ How do I soak cashews properly for the filling?

Soak cashews in boiling water for 1 hour or in cool water for 8 hours to soften them, ensuring a smooth and creamy filling texture.

→ What is the purpose of using Medjool dates in the crust?

Medjool dates act as a natural binder and sweetener, holding the crust ingredients together while adding a rich caramel flavor.

→ Can I use a regular blender for the filling?

A high-speed blender yields the smoothest texture, but a standard blender can be used; the filling will be less creamy but still delicious.

→ How should I prepare the coconut whipped cream?

Refrigerate a can of full-fat coconut milk overnight, scoop out the hardened cream, and whip it with maple syrup, vanilla, and a pinch of salt until fluffy.

→ What is almond butter caramel sauce and how is it made?

It’s a rich topping made by melting coconut cream with coconut sugar, then whisking in almond butter, vanilla, and salt, creating a smooth caramel-like sauce.