Frozen Banana Crème Pie

Frozen Banana Crème Pie
Staff Writer

Frozen Banana Crème Pie

This raw, vegan, gluten-free, and ultra-healthy rendition of frozen banana crème pie is surprisingly sophisticated and satisfying. Made without any additives, sugar, preservatives, flour, or eggs, you will amaze your friends and family with the creamy, cashew-based texture and the rich, nutty crust.

See all dessert recipes.

Click here to see The Great American Pie Extravaganza.

6
Servings
198
Calories Per Serving
Deliver Ingredients

Ingredients

For the sauce

  • 1 Cup cashews
  • 5 Medjool dates, pitted
  • 2 Tablespoons agave nectar or maple syrup
  • 2-3 tablespoons extra-virgin coconut oil
  • 1 Tablespoon alcohol-free vanilla extract or 1 vanilla bean, split and scraped

For the pie

  • 2 Cups macadamia nuts, brazil nuts, and/or hazelnuts
  • 8-10 dates, pitted
  • 1 Teaspoon vanilla extract
  • 1/2 Cup shredded coconut
  • 2 Tablespoons coconut oil
  • 2-3 bananas, peeled and sliced thinly
  • 1 Teaspoon cinnamon

Directions

For the sauce

In a bowl, soak the cashews in water for about 1-2 hours. In another bowl, soak the dates in 1 cup water for about 30-60 minutes.

Drain the dates, but reserve the water. Drain the cashews and place in a blender with half of the date water, agave nectar, and coconut oil and blend until smooth. Add the rest of the water with the dates and vanilla extract and blend until smooth. Refrigerate 20 minutes before serving. Can be sealed and stored for several days in refrigerator.

For the pie

In the bowl of a food processor fitted with the "S" blade, combine the nuts, dates, vanilla extract, shredded coconut, and 1 ½ tablespoons of the coconut oil and process until all of the ingredients stick together and move up the sides of the bowl.

Use the remaining coconut oil to moisten the 8- or 9-inch pie tin or plate. Form the crust to fit the pie plate. Cover the pie crust with a layer of bananas. Pour 1 cup of the sauce over the bananas and decorate the top with cinnamon and more slices of banana.

Cover with waxed paper and then with plastic wrap or aluminum foil and freeze for 3-4 hours. Slice and serve. This pie will keep for up to 2 weeks frozen.

Nutritional Facts

Total Fat
11g
16%
Sugar
23g
26%
Saturated Fat
10g
42%
Carbohydrate, by difference
25g
19%
Protein
1g
2%
Vitamin A, RAE
8µg
1%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
11mg
1%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
6µg
0%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
29mg
4%
Selenium, Se
3µg
5%
Sodium, Na
48mg
3%
Water
60g
2%
Zinc, Zn
1mg
13%

Frozen Banana Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Frozen Banana Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.