Banana Cream Pie (raw, GF, vegan)

Good Morning Beautiful Souls! Yesterday I was in the mood to recreate this goodness. Today I have a special treat for you, Banana Cream Pie with Caramel Sauce – the banana and caramel flavor combination is simply divine 🍌🙏 This is my husband’s favorite (absolute favorite of all time) cake. Well, mine too!! What’s in your favorite raw cake?

This cake is very rich, the base like slightly marzipan-flavored, the sweet banana filling topped with creamy cashew icing and raw caramel drizzle. Phew! Quick, easy recipe made with just a few ingredients and really quite easy to make.

Banana Cream Pie Recipe
You’ll need: food processor, blender
Preparation time: 1 hour
Total time: 2 hours
Makes 1 large cake

Ingredients for Crust:
2 cup almond meal
1/2 cup finely shredded coconut
2- 3 tbsp coconut nectar
1 tbsp coconut oil

Line the base and sides of a 9 inch cake tin with baking paper and set aside. For the crust combine all the ingredients in the food processor fitted with the S blade and process until well combined. Press mixture evenly into prepared cake tin, pushing mixture up the sides, about 2 to 3 cm. Place in the freezer whilst you make the filling.

Ingredients for Filling:
1 + 1/2 cup cashews, soaked
3 tbsp coconut oil, melted
1/4 cup coconut nectar
2 medium ripe banana
seeds from 1/2 vanilla bean
juice of 1 lime
pinch of pink himalayan salt

2 – 3 ripe banana, sliced

Place all ingredients, in a powerful blender and blend until smooth. Take your prepared crust out of the freezer and pour the cream over the base by using a spatula, add sliced bananas. Place back in the freezer whilst you make the icing.

Note:
Bananas should be peeled just before using because when exposed to air, they oxidize and turn brown. If they are not used immediately after peeling, brush the flesh of the bananas with lemon or lime juice to prevent them from browning. Another method that can be used to prevent browning is to soak bananas. Mix 1 part lemon juice with 2 or 3 parts water and place slices in the mixture. Allow to soak for 5 minutes, drain slices and then dry with paper towels.

Creamy Cashew Icing:
2 cup raw cashews, soaked 2-3 hours and rinsed
2 tbsp coconut oil, melted
3 tbsp coconut nectar
seeds from 1/2 vanilla bean
1 tsp fresh lime juice
pinch of pink himalayan salt
2-4 tbsp filtered water (need for blending)

Remove cake from freezer top with the icing and let sit in the freezer (about an hour) or until it’s set. Take out of freezer 1 hour before you want to serve it so it can soften and is easy to cut. This does need to be served chilled though.

Ingredients for the Caramel:
3 tbsp coconut nectar
1 tbsp coconut oil
2 tsp lucuma powder
pinch of cinnamon

To make the caramel, mix all the ingredients together. Decorate and serve,
Enjoy!

Notes: You can always substitute Coconut Nectar and use date paste if you prefer. If you can’t get Lucuma powder substitute with vanilla extract or use Mesquite powder (sweet with a slightly nutty wild flavor and a hint of caramel). If you are allergic to cashew you can always substitute cashew and use young thai coconut meat or organic full fat coconut milk.

Banana Cream Pie

 

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Prep time

1 hour

Total time

1 hour

 

Author: Deviliciously Raw

Recipe type: Cakes

Cuisine: Raw, Vegan

Serves: 1

Ingredients

• FOR CRUST:
• 2 cup almond meal
• ½ cup finely shredded coconut
• 2- 3 tbsp coconut nectar
• 1 tbsp coconut oil
• FOR FILLING:
• 1 + ½ cup cashews, soaked
• 3 tbsp coconut oil, melted
• ¼ cup coconut nectar
• 2 medium ripe banana
• seeds from ½ vanilla bean
• juice of 1 lime
• pinch of pink himalayan salt
• 2 - 3 ripe banana, sliced
• CREAMY CASHEW ICING:
• 2 cup raw cashews, soaked 2-3 hours and rinsed
• 2 tbsp coconut oil, melted
• 3 tbsp coconut nectar
• seeds from ½ vanilla bean
• 1 tsp fresh lime juice
• pinch of pink himalayan salt
• 2-4 tbsp filtered water (need for blending)
• FOR CARAMEL:
• 3 tbsp coconut nectar
• 1 tbsp coconut oil
• 2 tsp lucuma powder
• pinch of cinnamon

Instructions

1. Line the base and sides of a 9 inch cake tin with baking paper and set aside.
2. FOR CRUST - combine all the ingredients in the food processor fitted with the S blade and process until well combined. Press mixture evenly into prepared cake tin, pushing mixture up the sides, about 2 to 3 cm. Place in the freezer whilst you make the filling.
3. FOR FILLING - Place all ingredients, in a powerful blender and blend until smooth. Take your prepared crust out of the freezer and pour the cream over the base by using a spatula, add sliced bananas. Place back in the freezer whilst you make the icing.
4. FOR ICING - Place all ingredients into a food processor and process until smooth.
5. Remove cake from freezer top with the icing and let sit in the freezer (about an hour) or until it's set. Take out of freezer 1 hour before you want to serve it so it can soften and is easy to cut. This does need to be served chilled though.
6. To make the caramel, mix all the ingredients together. Decorate and serve,
7. Enjoy!

Notes

You can always substitute Coconut Nectar and use date paste if you prefer. If you can't get Lucuma powder substitute with vanilla extract or use Mesquite powder (sweet with a slightly nutty wild flavor and a hint of caramel). If you are allergic to cashew you can always substitute cashew and use young thai coconut meat or organic full fat coconut milk.
Bananas should be peeled just before using because when exposed to air, they oxidize and turn brown. If they are not used immediately after peeling, brush the flesh of the bananas with lemon or lime juice to prevent them from browning. Another method that can be used to prevent browning is to soak bananas. Mix 1 part lemon juice with 2 or 3 parts water and place slices in the mixture. Allow to soak for 5 minutes, drain slices and then dry with paper towels.

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