No Bake, Raw Vegan Mini Banana Cream Pie

And here comes a new addition to the category of dairy free, refined sugar free, gluten free treats: A Banana Cream pie! This recipe is sweet, creamy, crunchy and delicious made not only for pleasure, but also to nourish your body. All ingredients are kept in their raw state, to maintain their fabulous health benefits and nutrients.

Banana Cream Pie Recipe

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Ingredients: (for 10 mini pies)


2 cup Walnuts

15-18 Pitted Dates

Banana Filling:

1 cup of Pilinuts (soaked overnight)

2 tbsp Coconut Butter

2 ripe Bananas

2 tbsp Calamansi Juice

2 tbsp Virgin Coconut Oil

Few drops of Vanilla Extract

2 tbsp Coconut Nectar 

1 tsp Sea Salt

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Material needed:

Food processor


Mini pie pans (preferably in silicone)


In a food processor, process the walnuts and dates until well combined and finely chopped. Press the mixture evenly along the bottom of the pans.

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For the filling, blend all the ingredients in a blender until smooth. Pour the mixture on top of the crust and flatten with a spatula.

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Add any topping of your choice. Mine were sliced banana, coconut yoghurt (recipe here) and coconut nectar.

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Place the pan in the freezer for a few hours. Thaw slightly before serving.

Store in the freezer for up to 1o days. Enjoy!

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Hi, I am Ady! Wife to my filipino love and mum to my eurasian baby bear. Loving the outdoor, travelling and everything natural & healthy!

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