The Whole Food Plant Based Cooking Show
Vegan Banana Cream PIe
Calories: 447kcal
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!
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Equipment
Ingredients
Crust
- 1 ½ cups almond meal
- 1 cup medjool dates
Filling
- 7 oz silken tofu 7oz
- 1 tsp vanilla
- 1 ½ cups raw cashews
- 1 cup dates
- ½ cup almond milk unsweetened, or plant milk of your choice
- 3 bananas, divided 1 banana for blending into the filling, 2 bananas, sliced for layer inside the pie
Topping
- ½ cup toasted coconut or more
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.
- 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.
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Nutrition
Calories: 447kcal | Carbohydrates: 52g | Protein: 12g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 27mg | Potassium: 641mg | Fiber: 8g | Sugar: 32g | Vitamin A: 58IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 3mg
