This is the easiest, no baking required, pop-it-in-the-freezer vegan banana pie. I found the recipe on an Instagram post from nutrition_facts_org. After making it and posting this photo on FaceBook I’ve had several recipe requests, so here it is on the blog for easy finding. Want to receive short videos of helpful healthy information, subscribe to NutritionFacts.Org.
The Ingredient List
1 1/4 cup almonds
1/4 cup packed pitted dates (I used 6 – 8 Medjool dates, depending on the size of each date)
Pinch of salt
1 1/4 cup cashews (since these will be ground in the food processor, buying pieces is cheaper than buying whole cashews)
1-2 ripe bananas (I used 2 bananas)
1 tablespoon vanilla extract (I always spill over a few drops, never level the vanilla)
1/4 cup packed pitted dates (I used 6 – 8 Medjool dates, again depending on the size of each date)
Pinch of salt
1/4 – 1/2 cup water dribbled in tablespoon increments till you get a smooth creamy, not watery consistency. (The original recipe called for water, I used pineapple juice instead of water)
1 – 2 ripe bananas (optional: See #8 in The Preparation Method). Strawberries and blueberries also make great toppings. Use your imagination.
1/4 – 1/3 cup shredded coconut, depending upon your love of coconut.
The Preparation Method
- Have a cooled (I place mine in the refrigerator as I mix the ingredients) 9-inch glass Pyrex Pie Plate
- In a food processor or blender, (I use a food processor), blend the almonds until a flour-like texture. Add in the Medjool dates (pitted) and blend until crust is sticky. Test stickiness by pressing a small ball of dough against the side of the processor.
- Place crust into the cooled pie plate. Pat and manipulate the dough with the back of a spoon till it is about 1/8 to 1/4 inch thick on the bottom and up the sides. Keep the sides even in height all the way around the pie plate.
- Add cashews, bananas, Medjool dates, salt and vanilla into the food processor. Blend until fully integrated. Add the liquid (water or pineapple juice) in one tablespoon increments till you have a creamy, ribbon-like smoothness. (the last pie I made used about 4 – 5 tablespoons)
- Pour the pie filling on top of the pie crust and smooth out.
- Cover with foil or freezer safe plastic and place in the freezer. Allow to set 3-4 hours. Keeping it in the freezer makes for cleaner cut edges. I never keep this pie in the refrigerator, only the freezer (however it’s gone within two days). Keeping it in the refrigerator makes for a pudding pie, slightly runny consistency. It is even better after freezing overnight.
- Use a sharp knife for cutting, and if necessary dip the knife in water to get a cleaner cut. Use a spatula to lift the pie piece smoothly.
- Top the Pie with banana slices, and/or strawberries, and/or blueberries, and coconut before serving. You see cacao nibs in the photo above. Chocolate pieces are good on almost everything! In the above toppings list, I listed 2 ripe bananas. If you cut these and arrange them on the pie top, they will turn brown. It is best to keep these bananas on-hand and top this pie at the time of serving.
Cleaning Almonds, Nuts and Seeds: This is only an option. I soak my almonds for 15-20 minutes in water with one tablespoon of white vinegar, or food grade hydrogen peroxide, or plain water. Rinse well in a strainer and pat dry (leave the brown skins on). I have a food dehydrator, set on the air temperature of 110º that I use for about 15 minutes to dry them. Since most people do not have food dehydrators, I recommend allowing them to air dry on a paper towel or cotton cloth for the same time. If you are in a rush, turn the oven on the lowest setting, mine is 175º. Turn the oven off just before it reaches this lowest temperature. Allow nuts to air dry in the warm heat for several minutes (3 to 5 minutes). You do not want toasted almonds, just slightly dry almonds. Again, this is totally not necessary, unless you are a germaphobe like me.
This pie does not have to be only a banana pie. The next time I make this pie, I will use strawberries and have fresh steeped lavender to use as the liquid. Stay tuned…!
Phebe is always experimenting with recipes and flavors. She is certified through Matthew Kenney Academy in the Art of Raw Vegan Cuisine, she worked at The Tree of Life Center in Patagonia, Arizona as kitchen staff and growing micro-greens, she completed her Plant-Based Certification from eCornell and the T. Colin Campbell Center for Nutritional Studies. Want to be a positive contributor to climate change:::begin to adopt a plant-based diet.