Raw Vegan Banana Cream (Print-Friendly Recipe)

A creamy, dairy-free banana dessert with walnut crust and coconut whipped topping.

# Ingredients List:

→ Crust

01 - 1 cup raw walnuts
02 - 1 cup large flake rolled oats
03 - 1 cup unsweetened shredded coconut
04 - 1 cup soft, pitted Medjool dates (approximately 12 dates)
05 - ¼ teaspoon fine sea salt

→ Filling

06 - ⅓ cup virgin coconut oil, melted
07 - ¼ cup pure maple syrup
08 - 3 tablespoons freshly squeezed lemon juice
09 - 1¼ cups raw cashews, soaked and drained
10 - 1 large ripe banana
11 - 1 teaspoon vanilla extract
12 - Pinch of fine sea salt
13 - 3 tablespoons almond or other non-dairy milk

→ Coconut Whipped Cream

14 - 1 can (13.5 fl oz) full-fat coconut milk, refrigerated overnight
15 - 1 tablespoon maple syrup
16 - 1 teaspoon vanilla extract
17 - Pinch of fine sea salt

→ Almond Butter Coconut Sugar Caramel Sauce

18 - ½ cup chilled coconut cream (solid portion from refrigerated coconut milk)
19 - ¼ cup coconut sugar
20 - Pinch of fine sea salt
21 - 1 teaspoon vanilla extract
22 - 2 tablespoons almond butter or peanut butter

# How to Make It:

01 - Grease a 9-inch pie plate with coconut oil. Arrange two pieces of parchment paper in an 'X' shape inside the plate, allowing sides to extend up the pan, which helps in lifting the pie after freezing.
02 - Combine walnuts and rolled oats in a food processor fitted with an 'S' blade and process into a coarse meal. Add shredded coconut, dates, and sea salt. Process until dough forms that sticks when pressed.
03 - Crumble the dough into the prepared pie plate. Press the mixture evenly from the center outwards along the base and sides, about two inches up, creating an even crust layer.
04 - In a high-speed blender, combine melted coconut oil, maple syrup, lemon juice, soaked cashews, banana, vanilla, sea salt, and non-dairy milk. Blend on low to high speed until smooth and creamy, resembling pudding consistency. Stir if bubbles form.
05 - Pour the filling over the crust and smooth out with a spoon. Cover with foil or reusable wrap and place on a level surface in the freezer. Freeze for 5-6 hours or overnight. Remove 10 minutes before serving for easier slicing.
06 - Scoop hardened coconut cream from chilled coconut milk into a bowl. Add maple syrup, vanilla extract, and salt. Whip with an electric mixer until fluffy and creamy.
07 - Melt ½ cup chilled coconut cream in a small saucepan over medium-low heat. Add coconut sugar and increase heat to medium. Cook while whisking until bubbles form and caramel aroma develops, about five minutes. Remove from heat; whisk in sea salt, vanilla, and almond butter. Thin with non-dairy milk if desired.
08 - Lift the pie out using parchment handles and transfer to a cutting board. Slice with a sharp knife. Garnish slices with coconut whipped cream, caramel sauce, and banana slices.

# Extra Information:

01 - Refrigerate coconut milk overnight for the cream to separate, allowing effective preparation of whipped cream and caramel sauce.
02 - Soak cashews in boiling water for one hour or in cool water for eight hours before use to achieve optimal texture.

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