This no bake pie is the ultimate vegan and gluten free dessert. The humble crust is made with dates and almonds, with a creamy cashew butter and banana filling– so delicious you’ll want to make over and over again!

For the Crust:
* 1 cup salted and roasted almonds
* 2/3 cup pitted Medjool dates 10-15
* 1 tsp vanilla extract

For the Filling:
* 3 ripe bananas
* 1.5 cups The Butternut Co. Unsweetened Cashew Butter
* 1/2 cup full-fat coconut milk
* 1/4 cup maple syrup
* 1 tsp vanilla extract
* 1/4 tsp sea salt

For the Topping:
* 1/3 cup chocolate chips
* 1 tbsp coconut oil
* 1/4 cup diced almonds
* 1/2 tsp sea salt

1. Blend the dates, almonds and vanilla extract until a dough is formed. Pour it into a greased pie plate, spread it evenly, and press firmly to form the crust.
2. For the filling: blend together the bananas Unsweetened Cashew Butter, coconut milk, maple syrup, vanilla extract, and sea salt until smooth. Pour the mixture on top of the crust and freeze the pie for at least 4 hours (until it sets).
3. Remove the pie from the freezer at least an hour before serving. Heat the chocolate chips and coconut oil in a microwave at 30-second intervals until smooth. Pour this generously over the pie, top with diced almonds, and sprinkle a little sea salt on top.
4. When ready to eat, bring the pie to room temperature and cut into slices.

5. Serve with a hot cup of herbal tea. Enjoy!


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