Raw Vegan Banana Cream

This raw vegan banana cream pie is perfect when you want a show-stopping dessert that feels indulgent but still aligns with a plant-based lifestyle. It combines rich creamy filling with a naturally sweet, nutty crust for a dessert that is both satisfying and nourishing. The no-bake process makes it accessible even if you do not want to turn on your oven.

I first made this while hosting a summer brunch and was amazed how many guests asked for seconds despite it being so different from traditional desserts they were used to. It quickly became a favorite at get-togethers.

Gather Your Ingredients

• Raw walnuts: provide a crunchy base rich in healthy fats and protein— look for fresh and firm walnuts without any bitterness
• Large flake rolled oats: add texture and help bind the crust without overpowering flavor— choose organic for best quality
• Unsweetened shredded coconut: brings a chewy, tropical note that pairs well with coconut oil used later
• Soft and juicy pitted Medjool dates: natural sweetener that helps the crust stick together— select plump and moist dates to avoid dry texture
• Fine sea salt: enhances the natural flavors throughout the recipe— pure sea salt is best for a clean taste
• Virgin coconut oil, melted: helps create a creamy filling with smooth mouthfeel— use unrefined coconut oil for mild coconut aroma
• Pure maple syrup: natural sweetener that balances tartness from lemon juice— opt for grade A organic if possible
• Freshly squeezed lemon juice: adds bright acidity to cut through richness
• Raw cashews, soaked and drained: create a silky-smooth texture for the filling— soak in boiling water for a quicker method or cold water overnight for convenience
• Large ripe banana: contributes natural creaminess and sweetness— select bananas that are fully ripe with brown spots for maximum flavor
• Vanilla extract: adds warmth and depth to the filling and whipped cream— pure vanilla extract is preferred over imitation
• Almond or other non-dairy milk: adjusts consistency of the filling, use unsweetened varieties to keep sweetness balanced
• Full fat coconut milk, refrigerated overnight: crucial for coconut whipped cream and caramel sauce— choose a brand that thickens well such as Whole Foods 365 organic or Thai Kitchen brand
• Coconut sugar: used in caramel sauce to develop rich flavor— prefer unrefined coconut sugar for natural caramel notes
• Almond butter or peanut butter: gives body and richness to the caramel sauce— use freshly stirred nut butter without additives for best results

How to Make It

Sauté the Aromatics:

(While this recipe does not require sautéing, the detailed step here starts with prepping to build your crust)

Prepare your pie plate:

greasing it with coconut oil to ensure the crust does not stick. Place two pieces of parchment paper crossing in an X shape inside the plate with a little coconut oil to hold them in place. This setup helps you lift the frozen pie easily without damage.

Make the Crust:

Place raw walnuts and large flake rolled oats in a food processor fitted with the ‘S’ blade. Pulse until the mixture becomes a coarse meal with some texture remaining for crunch. Add shredded coconut, pitted Medjool dates, and a pinch of fine sea salt. Pulse again until the mixture forms a sticky dough that holds together when pressed between your fingers. Be careful not to over-process or it will turn into too fine a powder.

Press the dough:

evenly into the prepared pie plate. Start from the middle and work your way out making sure to press firmly on the bottom and build it up at least two inches along the sides to hold the filling well.

Make the Filling:

In a high-speed blender combine melted virgin coconut oil, pure maple syrup, freshly squeezed lemon juice, soaked and drained raw cashews, one large ripe banana, a pinch of fine sea salt, vanilla extract, and almond or other non-dairy milk. Start blending on low speed, gradually increasing to high. This avoids air pockets and ensures the filling becomes ultra-smooth and creamy. Blend for a couple of minutes until the texture resembles pudding. You may need to stop and scrape down the sides once or twice.

Assemble and Freeze:

Pour the creamy filling over the crust in the pie plate. Smooth the top using a spoon or spatula for an even finish. Cover the pie loosely with foil or reusable food wrap like Abeego. Transfer the pie to a flat surface in the freezer. Freeze for at least five to six hours or overnight for best set.

Before serving:

remove the pie from the freezer and let it rest at room temperature for 10 minutes for easier slicing. Use the parchment paper handles to carefully lift the pie out onto a cutting board. Slice with a sharp knife.

Make Coconut Whipped Cream:

Open the can of chilled coconut milk and scoop out the hardened cream separating it from the watery part. Place the coconut cream in a bowl. Add maple syrup, vanilla extract, and a pinch of salt. Using an electric mixer, whip until light and fluffy with the texture of whipped cream.

Prepare Almond Butter Coconut Sugar Caramel Sauce:

From a second can of refrigerated coconut milk, scoop out half a cup of the hardened cream into a small saucepan and melt it over medium-low heat. Once melted, add coconut sugar and increase the heat to medium. Stir frequently while the mixture bubbles and turns a caramel shade with a warm aroma, about five minutes. Be alert not to burn it. Remove from heat and whisk in the sea salt, vanilla extract, and almond butter. The caramel will thicken upon stirring. If too thick or cooling down, add a small splash of non-dairy milk to loosen the sauce when reheating.

Serve:

Slice the pie and top with freshly whipped coconut cream, drizzle with the almond butter caramel sauce, and garnish with extra banana slices if desired.

My favorite ingredient has to be the soaked cashews for their incredible ability to transform into creamy textures that rival traditional dairy. This pie always reminds me of summer afternoons spent with family when a cold, sweet treat was the perfect way to end the day.

Flavor Boosters

Storage Tips Wrap leftover pie tightly with plastic wrap or store in an airtight container in the freezer. Thaw in the refrigerator overnight before serving for the best texture. Keep coconut whipped cream separate if possible and add fresh before serving.

Serving Suggestions

This pie pairs beautifully with fresh berries or a sprinkle of toasted coconut flakes for extra texture. For an elegant touch, serve with a sprig of mint or a light dusting of cinnamon on top. It works well as a dessert after light meals or as a decadent snack anytime.

Creative Twists

Cultural Context Banana cream pie has long been a favorite American dessert, traditionally made with baked crusts and dairy. This raw vegan version honors the flavors and nostalgia while embracing plant-based cooking techniques that keep everything natural and healthy. It reflects growing interest in raw foods and allergy-friendly recipes. Seasonal Adaptations In warmer months, this pie is a refreshing choice, especially chilled from the freezer. For colder seasons, consider warming the caramel sauce slightly before drizzling and serve with toasted nuts or spiced fruit compote on the side for cozy comfort. Success Stories Many friends have shared how this recipe converted them to loving raw desserts. They often say the texture and flavor are surprisingly similar to conventional banana cream pie but leave them feeling lighter and more energized. Freezer Meal Conversion Freeze the whole pie as instructed and slice straight from the freezer for a convenient dessert option whenever you crave something sweet. The caramel sauce can be made in bulk and frozen in small containers that thaw quickly for an easy topping.

This raw vegan banana cream pie strikes a perfect balance between indulgence and healthiness, making it a beloved dessert for all occasions.

Recipe FAQs

→ How do you make the crust stick together?

Process walnuts, oats, shredded coconut, dates, and sea salt until the mixture forms a dough that binds when pressed.

→ What ensures the creamy texture of the filling?

Soaked cashews blended with banana, coconut oil, and non-dairy milk create a smooth, pudding-like consistency.

→ Why soak cashews before blending?

Soaking softens the cashews, making the filling silkier and easier to blend into a creamy base.

→ How is the coconut whipped cream prepared?

Chill full-fat coconut milk overnight, scoop the hardened cream, then whip with maple syrup, vanilla, and salt until fluffy.

→ What gives the caramel sauce its flavor?

Cooked coconut cream with coconut sugar, almond butter, vanilla, and a pinch of salt creates a rich, nutty caramel topping.

→ How long should the dessert be frozen?

Freeze for 5-6 hours or overnight to allow the filling to set properly before serving.