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Chocolate Banana Pie with Coconut Whipped Cream

  17 rater(s)

  • Cook Time: 2h


  • Crust:
  • 1 c pecans
  • 1 c walnuts
  • 1 1/2 c dates or raisins
  • pinch of salt 
  • 1/2 tsp. vanilla
  • Filling:
  • 3 peeled bananas (save one to slice)
  • 1/4 c cashew butter
  • 2 tbsp. melted coconut oil 
  • 1/4 c agave/maple syrup
  • 1/4 c nut milk (use as little as possible)
  • pinch of salt
  • 1  teaspoon vanilla
  • 1/4 c cacao powder
  • Coconut whipped cream:
  • 1 can coconut milk,(make your own if you want the milk to be raw) put in the fridge overnight
  • seeds from 1 vanilla pod
  • 1/8 tsp. stevia or powdered raw sugar


  1. to make the crust, process the nuts (in your food processor) into very small crumbs and add the dates or raisins and the rest of the crust ingredients. process until it all sticks together. press into a pie dish and put in the freezer.
  2. to make the filling, blend all the ingredients until smooth then let it set and thicken in the fridge. when it's thick enough, spoon into the pie crust and layer with that remaining sliced banana. set in the fridge.
  3. to make the coconut whipped cream, put your mixing bowl and whisk in the freezer. take the coconut milk out of the fridge and spoon off the really thick stuff on top (full fat, baby, mmm). put this in your mixing bowl with the stevia/sugar and vanilla seeds and whisk until it's thick! i have a kitchen-aid so it's really easy for me. spread this all over your pie and let it set in the freezer or fridge for a few hours. or... devour it right away.
devour it right away