Try this 10-ingredient, amazingly healthy vegan banana cream pie this Thanksgiving! Simple dessert at it’s finest.
1 heaping cup walnuts
1 heaping cup pitted dates (soaked for 10 minutes in warm water and drained)
1.25 cups cashews soaked for at least 4 hours or overnight, then drained
3.5 tbsp coconut oil. melted
1/4 cup coconut nectar
1 medium just ripe banana (~1/2 cup mashed)*
1/3 cup full fat coconut milk
1/2 tsp pure vanilla extract
1/4 tsp sea salt
2-3 tbsp lemon juice
1. Place soaked dates in the food processor and process until small bits remain and/or it forms into a ball. Remove and set aside.
2. Process walnuts until a meal consistency is achieved. Add back in dates and a pinch of salt and mix to combine. When squeezed between two fingers, the crust should stick together and feel moldable. If too dry, add another date or two. If too wet, add a little almond or walnut meal.
3. Press into a springform pan, or an 8×8 baking dish or round cake pan lined with plastic wrap or parchment. Press until flat, going up the sides about 1/2 inch. Place in freezer to set.
4. Add all filling ingredients to a blender and blend until smooth and creamy – about 1-2 minutes. If it’s having trouble blending, add a little more coconut nectar or water to encourage it along. It should be silky smooth when completely combined.
5. Taste and adjust seasonings as needed. Adding a heaping spoonful of peanut butter at this point could be a brilliant idea. Then pour into crust and smooth with a spoon. Tap to release any air bubbles, then cover and freeze until set – about 4-6 hours.
6. To serve, let thaw for 5 minutes. Top slices with coconut whipped cream, crushed peanuts and caramel sauce (optional). Should keep in the freezer, covered, for at least one week.
*Sub strawberries, mangoes or another fruit for bananas if desired.
*If your dates are already stick and very moist, you don’t need to soak them.