No-Bake Banana Coconut Cream Pie! (Raw, Cane Sugar Free & Vegan)
Recipe type: Dessert, Snack
Cuisine: Dairy Free, Grain Free, Raw & Vegan
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 2 cups pecans
- 1/ 2 cup dates
- 1 can chilled Natural Value coconut milk (or other brand with just the cream)
- 2 Bananas
- ⅔ cup coconut sugar
- ¼ cup agar powder
- 2 tsp. pure vanilla extract
- ¼ tsp. sea salt
Instructions
- Optional: Soak pecans for 8 hours (I do it the night before I make the recipe) in 4 cups of water. Rinse pecans and discard water. Set aside.
- Soak the dates in 1 cup of water for 5 minutes. Discard the water and remove the pits from the dates.
- Place pecans in the food processor and pulse until ground for 2 minutes. Add in the dates and pulse for another 3 minutes. Take the pecan and date mixture and press it down into a glass pie dish to make a crust. Make sure the crust is evenly spread out to fill out the entire pie dish.
- Place the coconut milk, bananas, sugar, agar, vanilla and sea salt into a high speed blender or Vitamix. Press ingredients down prior to starting the blender. Blend on high for 2 minutes.
- Carefully pour the “cream” on top of the raw pie crust. Use a spatula to spread the topping out evenly. Place the pie in the freezer for 1-2 hours. Remove from freezer and serve!
- Note: I like to add a chocolate drizzle to the pie. I do this by slowly melting dairy-free chocolate chips in a saucepan over the stove. Once the chocolate has melted, let it cool and then drizzle over the pie.
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