no bake vegan peanut butter banoffee pie …

I thought the raw chocolate chunk cheesecake with peanut butter and coconut was the best raw vegan pie that existed … until this one! Those who know me know that my favourite dessert is banana caramel pie. Imagine how excited I was to find a healthy version! (Actually my mum found it on Pinterest and sent me the pin. Thanks mum!)

This recipe is courtesy of The Clean Dish.

It’s a simple recipe. No baking involved. Gluten free. Vegan. Refined sugar free. Amazing.

2 cups raw cashew nuts
2 tablespoons shredded coconut
¾ cup chopped dates (approximately)
¼ teaspoon vanilla extract
pinch of sea salt

2 cans full-fat coconut milk, refrigerated for at least 8 hours (ideally several days)
3 tablespoon maple syrup
½ teaspoon vanilla extract
3-4 medium bananas
fresh squeezed lemon juice from ½ lemon
1 cup peanut butter

1) To make the crust, add nuts to a food processor and blend until coarse.

2) Add shredded coconut, dates, vanilla extract and sea salt and process until well combined.

3) Press crust into a pie form and refrigerate. I used a 9 inch (23cm) diameter pie dish.

1) Remove coconut cans from refrigerator; be careful not to shake.

2) Scoop out cream that has accumulated at the top of both cans into a medium bowl (discard the liquid or save for a smoothie).

Note: I’ve made this pie twice and the type of coconut milk that you use along with the duration that the milk is in the refrigerator for does make a difference. With the first pie, the coconut milk contained 27% coconut extract and was stored in the refrigerator overnight. With the second pie, the coconut milk contained 82% coconut extract and was in the refrigerator for days. The coconut milk for the second pie better resembled whipped cream than the coconut milk that I used for the first pie.

3) Add maple syrup and vanilla extract and mix with a hand mixer until coconut cream stiffens and resembles regular whipped cream. May take up to 5 minutes of mixing). Refrigerate.

4) Peel and slice bananas and dip into lemon juice. Don’t let banana slices sit in lemon juice for too long, they will become mushy.
5) To assemble the pie, spread peanut butter on pie crust, cover with banana slices (about two layers), then spread whipped cream out on top. Garnish with banana chips, if desired.

6) Refrigerate for at least 2 hours, ideally over night. Enjoy!

My family loved this pie. This pie was absolutely delicious. The crust was thick, the peanut butter was gooey, the bananas soft and the coconut milk creamy – textures galore. The raw version is just as good as the original version of the banana caramel pie.

You can shamelessly enjoy this dessert without feeling guilty.

“The basic items necessary to sustain life are sunshine and coconut milk.” ~ Dustin Hoffman


3 responses to “no bake vegan peanut butter banoffee pie …

  1. Tabitha, please do! You’ll love it!

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