Vegan, Raw, Gluten Free and Refined Sugar Free
IT’S MY 100TH POST!! WOOH!
Guys, it’s happened. I finally made a banana cream pie. To say I’ve been thinking about making this for a while would win the understatement of the century award. I’ve had a little note in my phone saying “vegan banana cream pie!” for literally two years now. I never got around to making one because a) basically everyone and their grandma already has a recipe for it and b) I was scared it wouldn’t be nice enough to justify making a whole pie with no apparent purpose 😦
But then I thought about it, and I knew there was a safe chance I would be able to eat the whole pie myself. Soooo vegan and raw banana cream pie time! And guess what, it’s probably the nicest thing I think I’ve ever made. I made it this morning, and literally half of the pie is already gone. Me and my sister demolished it.
There’s so many good things going on in this pie. The base is packed with desiccated coconut and raw cacao and nuts for all those good omegas. Then there is a layer of fresh banana slices, encased in a creamy chocolate cinnamon avocado mousse, topped with vanilla scented coconut cream, topped with fresh passionfruit because YES passionfruit is amazing. End of story.
Guys, I’m really happy right now. This is almost as exciting as when I cracked the avocado brownie mystery. Or figured out the perfect vegan scones. Banana cream pie is kind of the most amazing dessert ever and I never even knew it. I never even tried it before. Who knows? I may have just created the most sacrilege, awful version of banana cream pie ever heard of. But I seriously doubt it 🙂
This is what you should make for your cynical bacon loving friends who think vegans, and especially “raw” vegans, are extremist crazy people. Just grab a big spoon of pie and waggle your finger at them as they rant at you and say “uh uh, shhh now, here you go” and shove that pie right in their pie hole. They will be forever grateful to you ❤ Have a great weekend everybody xx
One Year Ago: Gluten Free Pear and Hazelnut Muffins
2 ripe firm bananas
1-2 medium, perfectly ripe avocados
2-3 tbsp maple syrup or agave nectar
1 tsp cinnamon
1 can full-fat coconut milk or cream
~ for fully raw use 1 cup cashew cream instead of coconut ~
3 tbsp maple syrup
1-2 passionfruit, for topping
Process all the ingredients for the base in a food processor until combined. Press into a 21cm or small pie tin firmly with your fingers. Keep in the freezer while you make your other elements.
Slice the banana and lay in circles on top of your crust. In between each stage try and keep the pie in the freezer so you keep its shape.
Blend the avocado, cocoa powder, cinnamon and maple syrup until smooth and creamy. Sweeten according to your own tastes, but this was enough for me. Spoon this over the banana slices and smooth down well to cover all the banana pieces and form an air-proof barrier.
I used coconut yogurt – blend with the maple syrup and spoon over the chocolate cream. For coconut cream, keep the can in the fridge over night. Take out in the morning and spoon off the thick cream that has formed at the top. Whip this with the honey until fluffy.
Top with the passionfruit and keep in the freezer until ready to serve. Don’t leave it too long, you don’t want to freeze it solid! You can make it ahead of time and keep it in the freezer, then the fridge for the hour or two before you serve it. Enjoy! Serves about 8