Raw Vegan Banana Cream (Print-Friendly Version)

A creamy, plant-based banana dessert featuring nut crust and coconut whipped topping.

# Ingredients You’ll Need:

→ 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 (about 12)
05 - 1/4 teaspoon fine sea salt

→ Filling

06 - 1/3 cup virgin coconut oil, melted
07 - 1/4 cup pure maple syrup
08 - 3 tablespoons freshly squeezed lemon juice
09 - 1 1/4 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 (400 mL) 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 - 1/2 cup chilled coconut cream (from refrigerated coconut milk)
19 - 1/4 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 4-inch wide parchment paper strips in an 'X' across the bottom and up the sides, pressing them to adhere.
02 - Pulse walnuts and rolled oats in a food processor until coarse. Add shredded coconut, dates, and salt; process until dough forms that sticks when pressed.
03 - Crumble dough evenly into prepared pie plate. Press from center outward, covering bottom and up sides by a couple of inches.
04 - In a high-speed blender, combine melted coconut oil, maple syrup, lemon juice, soaked cashews, banana, sea salt, vanilla, and non-dairy milk. Blend from low to high until smooth and creamy, similar to pudding consistency, stirring to release air bubbles if needed.
05 - Pour filling over crust, smoothing the top. Cover with foil or reusable wrap and freeze on a level surface for 5-6 hours or overnight. Remove 10 minutes before slicing.
06 - Lift pie using parchment paper handles onto a cutting board and slice with a sharp knife.
07 - Scoop hardened coconut cream from chilled can into a bowl. Add maple syrup, vanilla, and salt. Whip with electric mixer until fluffy.
08 - Melt 1/2 cup chilled coconut cream in a small saucepan over medium-low heat. Stir in coconut sugar and raise heat to medium, whisking until bubbles form and caramel aroma develops, about 5 minutes. Remove from heat and whisk in sea salt, vanilla, and almond butter. Thin with non-dairy milk if necessary.
09 - Garnish sliced pie with coconut whipped cream, caramel sauce, and banana slices before serving.

# Extra Tips:

01 - Refrigerate coconut milk overnight to separate cream for whipped cream and caramel. Use only hardened cream portions.
02 - Soak cashews in boiling water for 1 hour or in cool water for 8 hours prior to blending.

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