This recipe might sound and look too good to be true, but it is in fact vegan (and raw!). We had a family dinner party tonight before everyone heads off to school and I was in charge of dessert. I found this recipe on one of my favorite vegan blogs called This Rawsome Vegan Life
. It features some seriously delectable desserts, many of them raw and filled with healthy ingredients like fruit, nuts, and superfoods- it's almost always my go-to place to find dessert recipes. After having tried the vegan coconut cream pie from Jimbos (so delicious!) I was inspired to head in that direction.
Here is the adapted recipe I used:
1 cup pecans
1 cup walnuts
1 cup dates
1/2 cup raisins
1/2 teaspoon vanilla
3 peeled, frozen bananas (save one to slice)
1/4 cup almond butter
2 tablespoons melted coconut oil
1/4 cup agave/maple syrup
1/4 cup nut milk (use as little as possible)
1 teaspoon vanilla
1/4 cup cacao powder
Coconut whipped cream:
1 can coconut milk, put in the fridge overnight
seeds from 1 vanilla pod
1/8 teaspoon raw sugar
In a food processor, combine the walnuts and pecans until you reach a crumb-like consistency. Add in the raisins and dates, then the vanilla. Once all is combined, pour into a pie pan and press the mixture until it forms a firm crust. Place in the freezer. (Side note: You can make the crust ahead of time and freeze it for as long as you need. I made mine a few days early because I was going out of town, and left it in the freezer covered in plastic wrap.)
For the filling you will need a blender. Blend 2 frozen (or semi-frozen) bananas with the rest of the ingredients for the filling until smooth. Pour the mixture into your pie pan and lick your blender clean because that stuff is delicious!! Slice the remaining banana and layer them over the chocolate mixture. Refrigerate for an hour.
If you have ever made homemade whipped cream, this coconut cream will seem very familiar to you. Leaving the can of coconut milk in the fridge overnight allows it to separate. You only want to use the thick creamy stuff on top, not the watery milk beneath it. So scoop out the white layer and whip with a hand mixer until it looks like whipped cream! Add in the raw sugar and mix a little more. I forgot to add in the vanilla seeds when I made this so now would probably be the correct time to do that as well. It tasted delicious but I'm sure it would have been even better with a little vanilla! Spread all over your delicious vegan pie and again lick your bowl clean if you haven't yet. Refrigerate or freeze until you are ready to go to town.
OH! Also I added cacao nibs and some sliced raw almonds on top. Feel free to get crazy with fruit (blueberries would be yummy) or other goodies like goji berries or even more bananas!
You can leave the pie out for 15 minutes or so before serving so it will soften up a bit. It's a little hard to get the pieces out but this should help!
RIP you beautiful pie.