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Fresh No-Bake Banana Cream Pie

Fresh No-Bake Banana Cream Pie

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Ingredients
  

For the crust:

  • 1 1/2 cup pecans
  • 1/2 almond flour
  • 6 medjool dates pitted
  • 2 tbsp coconut oil melted
  • 1/2 tsp cinnamon
  • 1/2 tsp alcohol free vanilla extra
  • pinch of salt

For the filling:

  • 2 cans full-fat coconut cream refrigerated overnight (only use the thick, white part— leave the clear watery liquid)
  • 2-3 bananas sliced thinly
  • 1/4 cup organic maple syrup
  • 1/2 tsp alcohol free vanilla extract

I topped it with another half of a banana and coconut shreds. But you can top it with whatever you’d like— I think chopped nuts could be delicious!

    Instructions
     

    • Add crust ingredients to a high powered blender or a food processor.
    • Blend until the mixture sticks together (about 2-3 minutes). Add water if it’s not combining well.
    • Coat your pie pan in a thin layer of coconut oil.
    • Press the crust into the bottom of your pan and layered the sliced bananas over the crust. Reserve your remaining banana slices after you’ve covered the crust.
    • In a mixing bowl, add the cans of coconut cream, maple syrup, vanilla, cinnamon and remaining chopped bananas.
    • Use a hand mixer to whip the filing together until it becomes thick and fluffy.
    • Spoon out your topping into your pie crust, over the layer of bananas. Spread using a spatula until it’s even.
    • Set your pie— 2-3 hours in the fridge or 1 hour in the freezer.
    • If frozen, let it thaw before serving and add toppings before serving. Enjoy!