Banana Coconut Cream Pie! (Raw, Cane Sugar Free & Vegan)

No-Bake, Banana, Coconut, Cream, Pie, raw, vegan, chocolate, sauce, gluten free, grain free, paleo

I’ve wanted to share this recipe with you folks for a few weeks now. I’ve made it 3 times, yep 3 times in the last 3 weeks! We had 5 guests over a period of 3 weeks in our home and then when I would finally try to take a picture before the pie was gone, it would be too late. My kids and hubby would dig into it faster than I could press click on my camera. Ahh life with a family ,eh?!

Anyways…back to the PIE. It’s delicious! And such a healthy alternative to the store bought Banana Cream Pie I used to love in my childhood. Indeed Chocolate Banana Cream Pie was my absolute favorite pie. I used to beg my mom for a slice of it when we would go out to eat on occasion. And my Mom would comply as long as I ate my veggies first. So while I would like my kids to eat their veggies first before digging into this dessert, there is no guilt to be had with eating it all in its lonesome. It’s got some fruit, healthy fats and fiber. Oh and guests that are not gluten free in the least, love it!

This was shared on Gluten Free TuesdayUnprocessed FridaysTempt My  Tummy TuesdayWaste Not Want Not WednesdayHealthy Vegan FridayFull Plate ThursdaySeasonal Celebration WednesdayReal Food WednesdayHealthy 2 Day WednesdaysWheat-Free Wednesday, Gluten-Free WednesdayTraditional TuesdaysHearth and Soul HopTasteful TuesdayWaste Not Want WednesdayAllergy Free WednesdaysSlightly Indulgent Tuesday, Fat TuesdayMy Meatless MondaysInspire Me MondayFight Back FridayWellness WeekendWhole Foods FridayLunchbox LoveRaw Foods Thursdays and Pennywise Platter.

No-Bake, Banana, Coconut, Cream, Pie, raw, vegan, chocolate, sauce, gluten free, grain free, paleo

5.0 from 1 reviews
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
  • 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
  1. 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.
  2. Soak the dates in 1 cup of water for 5 minutes. Discard the water and remove the pits from the dates.
  3. 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.
  4. 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.
  5. 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!
  6. 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.


No-Bake Key Lime Pie (Grain-Free & Vegan)

This scrumptious pie can made in under 10 minutes. It will have you dreaming about summer and warm, sunny days. It is made of pure, nourishing ingredients. After serving it to my family this past weekend for dessert, everyone came back for seconds!

You’ll get a healthy dose of Vitamin C from the limes in this dish. Pecans provide magnesium, protein and zinc while dates are a good source of B Vitamins, dietary fiber and potassium. The addition of avocado adds a boost of Vitamin K and folate to the dish.

The Crust:
2 cups pecans
1/2 cup dates, soaked in water for 20 minutes

The Filling:
1 1/4 cup coconut milk (use the cream on top)
1 avocado, pitted and peeled
2/3 cup coconut sugar
juice of 4 limes (or 20 drops Lime essential oil)
zest of half an organic lime
2 Tbsp. agar powder
1 Tbsp. vanilla
1/4 tsp. sea salt

Discard the water from the dates and remove the pits. Place dates and pecans in a food processor and pulse until completely chopped and mixed. Press the mixture into a pie dish. Next, combine all filling ingredients in to the food processor and mix together for several minutes. Slowly pour the filling on top of the crust. Decorate with shredded coconut and lime slices if desired. Place the pie in the refrigerator for 1 hour to chill prior to serving.

Cut into slices with a knife. Makes 6 servings.