Whoever heard of a banana cream pie that is dairy-free and full of protein? Well, your health-conscious friends will be crazy about this sweet indulgence! However, if you are preparing it for your kids, don’t tell them it is raw, vegan, gluten-free, and full of nutrients! I tested it on my son’s college friends and they gave it the thumbs up!

I keep this pie in the freezer. Plan to remove it to room temperature to soften about 20 minutes before cutting and serving.

Ingredients

Crust

• 1 c raw almonds

• 10 pitted meedjol dates

• 2 T unsweetened cacao powder

• 2 T coconut oil (solid)

• ½ t salt

Filling

• 2/3 c almond butter

• 1/3 c maple syrup

• 2 ripe medium bananas

• ½ c full-fat coconut milk (the solid that is separated from the liquid)

• 2 t vanilla

Topping

• ½ c vegan cacao chips (I really like Enjoy Life)

• 2 t coconut oil

• 1 t sea salt for sprinkling (optional)
  

Instructions

Crust

Prepare a pie dish generously with cooking spray. Blend the almonds in a food processor until coarse. Add the dates, cacao powder, salt, and coconut oil. Blend on high until a dough forms. Form into a disk shape and place in the pie plate. Using wet (clean!) hands, flatten the dough and spread out evenly across the pie plate. Make sure thickness is consistent.

Filling

Combine all of the ingredients in a food processor and blend on high until smooth and creamy. Pour onto crust and freeze for at least an hour until set.

Topping

Once pie is set, melt coconut oil on low and add cacao chips. Continue stirring on low heat until completely melted. Generously drizzle over cold pie filling with a spoon. Sprinkle with sea salt (optional). Return pie to the freezer. Take it out 20 minutes before serving to soften. Serves 8-10.