Mmmmmm Banana Cream Pie. Just like mama used to make. Weeeell, almost. This recipe tastes just as good without all of the added sugar and dairy. You will be smiling with every bite!
Ingredients
Crust
1 1/2 cups almond meal
1 cup medjool dates (about 10)
Filling
1/2 pkg silk tofu (7oz)
1 tsp vanilla
1 1/2 cups raw cashews
1 cup dates
1/2 cup unsweetened almond milk ( or plant milk of your choice )
1 banana
2 bananas cut into 1/4 inch slices for inside of pie
Topping
1/2 to 1 cup toasted coconut
Instructions
Pulse the almond meal and dates in the blender until mixture sticks together. Press mixture into a 9 inch pie plate to make the crust. Bake at 350° for 5 to 10 minutes or until golden brown. Place filling ingredients into blender and blend until smooth. Pour half of mixture onto crust. Layer sliced banana onto the cream and then cover the bananas with remaining cream mixture. Sprinkle the toasted coconut on top of the cream and refrigerate for 4-6 hours.
6 comments
This was an easy and delicious recipe to follow and enjoy! We addd a pinch of sea salt to bring out the natural sweetness of the fruit- the crust came out perfect after about 12-15 mins in a convection oven (bc we used a few more dates and cashews so it needed more time to become golden brown), and the ripe bananas layered between the super creamy and light filling, topped with crispy toasted coconut shavings, made it a #TeamTexture, delicious, Banana Cream Pie! Plant based never tasted so satisfying. Thank You for sharing this recipe!:)
Do you have a suggestion of what I can substitute for the cashews in this recipe. My son is allergic to cashews. This is my biggest struggle in trying to become vegan.
You could use raw almonds that have been soaked for a few hours =)
I am very happy to find your channel. The recipes look yummy and l will be creating them soon. Thanks for sharing your story.
is there something i could replace for the tofu need to avoid soy!
You could use 1/2 cup more of the cashews