I purchased some awesome supplies for this dessert (raw cashews, almonds, hemp protein etc. from Nuts.com) who I highly recommend (this is NOT a paid sponsorship). Their products are incredibly fresh and the shipping was insanely fast! This recipe does need to set up and chill in the freezer for at least 6-8 hours but I did it overnight. So remember that when preparing. This would be a fun Easter dessert or for a summer party. Nice and chilled. Packed with healthy ingredients and great fats that your body needs. Not all fats are bad – remember that! Nuts are a great source of protein and fats.
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Raw Almond Butter and Banana Pie
- Total Time: 30 minutes
- Yield: Serves 8
- Diet: Vegan, Gluten-Free
Description
A chilled, creamy pie perfect for warmer weather.
Make it ahead for Easter or any special occasion.
Ingredients
- 0.75 cups (177 ml) raw almonds
- 0.75 cups (177 ml) raw cashews
- 0.75 cups (177 ml) toasted coconut
- 10 pitted Medjool dates
- 2 tablespoons almond butter
- 0.25 tsp salt
- 1 cups (237 ml) raw cashews
- 2 cups (473 ml) filtered water
- Additional filtered water
- 1 cups (237 ml) cashew cream
- 2 overripe bananas
- 0.25 cups (59 ml) maple syrup
- 0.25 cups (59 ml) lemon juice
- 0.33 cups (79 ml) coconut oil
- 1 teaspoon vanilla paste or extract
Instructions
- Place all crust ingredients in a food processor and blend until well incorporated, adding a Medjool date or almond milk if needed to achieve a clumping consistency.
- Spray a removable bottom tart pan with baking spray with flour, pour in the crust, and press firmly into the pan, going up the sides.
For the Cashew Cream
- Soak raw cashews in filtered water overnight in the refrigerator.
- Rinse soaked cashews with cold water and let dry for 15 minutes.
- Blend cashews in a high-powered blender with enough filtered water to almost cover them (adjust water for desired thickness) on high speed for about 1 minute, until completely smooth and creamy.
- Store cashew cream in the refrigerator for up to 4 days or freeze.
For the Filling
- Blend all filling ingredients until smooth and creamy; adjust flavor as needed.
- Pour the filling into the crust.
- Optional: Freeze the pie, thaw for 15 minutes, add sliced bananas and melted almond butter to the top before slicing and serving.
Notes
- To ensure a smooth crust, pulse the ingredients in short bursts to avoid over-processing.
- If your bananas aren’t very ripe, add a teaspoon of maple syrup to the filling for extra sweetness.
- For a richer flavor, use a high-quality vanilla bean paste instead of extract.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 35
- Fiber: 5
- Protein: 5
Frequently Asked Questions
Does the crust hold together without baking?
Yes. The almond butter and dates bind the crust when pressed firmly into the pan and chilled. It sets up solid in the freezer or refrigerator without any heat. 
What bananas work best for this pie, ripe or slightly green?
Use ripe bananas with plenty of brown spots. They are sweeter and softer, which blends into a smoother filling and means you need less added sweetener.
How long does this raw pie last in the freezer?
Wrapped well, it keeps for about two weeks in the freezer. Let it sit at room temperature for ten to fifteen minutes before slicing so it is easier to cut.
