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You are here: Home / Recipes / Cake / Banana Cream Pie (raw, GF, vegan)

Banana Cream Pie (raw, GF, vegan)

November 21, 2015 By Deviliciously Raw

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#raw #vegan Banana Cream Pie | Deviliciously Raw

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 bananaย and caramel flavor combination is simply divine ๐ŸŒ๐Ÿ™ย 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 likeย slightly marzipan-flavored,ย the sweet banana filling topped with creamy cashew icing and raw caramel drizzle. Phew!ย Quick, easy recipe made with just a few ingredientsย and really quite easy to make.


#raw #vegan Banana Cream Pie | Deviliciously Raw

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 crustย combine all the ingredients in the food processor fitted with the S blade and process until wellย combined. Press mixture evenly into prepared cake tin, pushing mixture up the sides, about 2ย 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 outย of the freezer and pour the cream over the base by using a spatula, add sliced bananas.ย 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.ย 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.

#raw #vegan Banana Cream Pie | Deviliciously Raw

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’sย set. Take out of freezer 1 hour before you want to serve it so it can soften and is easy toย 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 powderย substitute with vanilla extract or use Mesquite powder (sweet with a slightly nutty wild flavor and a hint of caramel).ย If you are allergic to cashew you can always substitute cashew and use young thai coconut meat or organic full fat coconut milk.

#raw #vegan Banana Cream Pie | Deviliciously Raw

Banana Cream Pie
 
Save Print
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.
3.5.3208

#raw #vegan Banana Cream Pie | Deviliciously Raw

Banana Cream Pie (raw, GF, vegan)

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Filed Under: Cake, Recipes Tagged With: Banana, Banana Cream Pie, Dairy free, Easy healthy recipes, Gluten-Free, Guilt free, Healthy Recipes, Lucuma powder, Nourishing, Plant based diet, Raw, Raw Caramel, Raw Food, Raw Vegan Dessert, Superfood, Vegan, Vegan Recipes

Previous Post: « Raw Seed Flatbread/Crackers
Next Post: How to Make the Most out of Your Juice Pulp »

Reader Interactions

Comments

  1. Everyday Sarah Jane

    November 21, 2015 at 9:19 pm

    This looks absolutely delicious!!!

    • Deviliciously Raw

      November 21, 2015 at 11:08 pm

      Thank you Sarah!!

  2. Nicola

    November 23, 2015 at 1:19 am

    Looks divine Krisztina. Thanks for sharing

    • Deviliciously Raw

      November 23, 2015 at 7:32 am

      You’re so welcome! Thanks for reading ๐Ÿ™‚

  3. Sophie33

    November 30, 2015 at 6:10 am

    What a thing of beauty you created! This looked amazing & that is why, I made it! It was so creamy & extremely delicious! xxxx

    • Deviliciously Raw

      November 30, 2015 at 6:11 pm

      Aw Sophie I always want to give you a hug after I read your comments!! I’m glad you liked it! xox

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Originated in the Black Forest region of Germany, is typically made with a light chocolate sponge cake, soaked with cherry syrup and cherry brandy (Kirsch), then layered with whipped cream and cherries. This version swaps the chocolate sponge for a denser, fudgier chocolate cake. The filling is made of cherries, coconut and cashew cream, which is also the frosting. Recipe link in my bio, enjoy!

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This cake consists of three extremely tasty layers, which complement each other perfectly and form a wonderful harmony of flavors. Creamy and dreamy strawberry cream, vanilla strawberry jelly and a crust made with pistachios will leave you speechless. Creamy and rich, and practically melt in your mouth. Recipe link in my bio.
๐Ÿ“ Enjoy the recipe & let me know how you like it;)
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https://deviliciouslyraw.com/2022/07/05/strawberry-cake/
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#plantpowered #eatmoreplants #veganlife #veganrecipes #healthydessert #veganfood #rawveganrecipes #nobake #eatfortheplanet #veganstrawberrycake #plantbasedkitchen #eatwelllivewell #bestofvegan #eattherainbow #rawcakevibes #rawstrawberrycake #rawvegan #rawveganrecipeshare #plantbased #realfood #foodismedicine #healtychoices #veganseat #foodblogfeed #deviliciouslyraw
[๐—ก๐—˜๐—ช ๐—ฅ๐—˜๐—–๐—œ๐—ฃ๐—˜] ๐—•๐—น๐˜‚๐—ฒ๐—ฏ๐—ฒ๐—ฟ๐—ฟ๐˜† ๐—–๐—ต๐—ฒ๐—ฒ๐˜€๐—ฒ๐—ฐ๐—ฎ๐—ธ๐—ฒ ๐˜„๐—ถ๐˜๐—ต ๐—–๐—ฎ๐—ฟ๐—ฑ๐—ฎ๐—บ๐—ผ๐—บ ๐—ฎ๐—ป๐—ฑ ๐—ง๐—ต๐˜†๐—บ๐—ฒ
This lovely cake with blueberries, thyme and lemon is really fresh and totally berrylicious. Recipe link in my bio, enjoy!
๐Ÿซ
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https://deviliciouslyraw.com/2022/06/01/blueberry-cheesecake/
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