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No-Bake Vegan Banana Cream Pie

A creamy and dreamy dessert that requires no baking, perfect for lazy evenings or spontaneous gatherings.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust ingredients
  • 1 cup dates, pitted Use as the sweetener for the crust.
  • 1 cup nuts (like almonds or walnuts) Provides crunch and flavor.
  • 1/2 cup shredded coconut Adds texture and coconut flavor.
  • 1 cup oats Acts as a binder for the crust.
Filling ingredients
  • 1 cup cashews, soaked Soak in water to soften for creaminess.
  • 1/2 cup coconut milk Makes the filling smooth and creamy.
  • 1/4 cup maple syrup Adds sweetness to the filling.
  • 2 ripe bananas Provides natural sweetness and flavor.
Toppings
  • 1 cup coconut whipped cream For a light and fluffy topping.
  • 1/2 cup vegan caramel sauce Drizzle on top before serving.

Method
 

Preparation
  1. Blend the dates, nuts, coconut, and oats in a food processor until they form a sticky dough.
  2. Press the mixture into the bottom of a pie dish to form the crust.
  3. Blend the soaked cashews, coconut milk, maple syrup, and bananas in a blender until creamy.
  4. Pour this filling into the crust and spread evenly.
  5. Freeze the pie for several hours until firm.
Serving
  1. Before serving, top the pie with vegan caramel sauce and coconut whipped cream.
  2. Slice and enjoy!

Notes

Store leftover pie in an airtight container in the fridge for up to 3 days. If you want to keep it longer, pop it in the freezer. Soak cashews for a smooth filling; use ripe bananas for better flavor. Drizzle with melted dark chocolate for a chocolate twist.