Raw Vegan Banana Cream Pie Recipe| Vegan and Gluten Free Dessert
Easy to make, no bake, vegan and gluten free Banana Cream Pie! Watch this video to see how it’s made.
Recipe:
Walnuts ½ cup
GF Oat Flour (or oat flakes processed in a blender) ½ cup
Shredded coconut ½ cup
Dates (pitted) ½ cup
Filling
Cashews, soaked 1 ¼ cups
Coconut Oil (melted) 1/3 cup
Maple Syrup ¼ cup
Coconut milk 3 Tbsp
Lemon Juice 3 Tbsp
Bananas (ripe) 1-2 whole bananas
Pink Himalayan Salt (optional)
pinch Caramel Sauce
Dates (pitted) 6-8 pcs
Nut Butter 2 Tbsp
Water (purified) 1/3 cup
Instructions
Step 1. Prep Cashews
Rinse cashews under running tap water.
Soak the cashews in twice as much filtered water for 6-8 hours or overnight.
Rinse the cashews, discard the water
Note: If you are using previously soaked and refrigerated cashews, rinse them before using.
Step 2. Prep the Form
Line your spring form pan with parchment paper. For this recipe, you can use 8” or 9” forms.
Step 3. Make Crust
Process the Crust ingredients in a blender or food processor until the mixture sticks together. Press mixture down into the lined spring form pan.
Step 4. Make Filling
Warm up Coconut Oil on a skillet or over steam making sure to keep it from getting hot. Only warm up the oil during the cold season when it is firm.
Combine and blend all the Filling ingredients in a high-speed blender until very smooth.
Pour batter over the crust. Cover with food film and freeze for 4-6 hours.
Step 5. Make Sauce
Combine the Caramel Sauce ingredients and blend them until smooth.
Take the pie out of the freezer, take off the spring form, transfer to the desired surface. Let the cake thaw for about 20-30 minutes. Decorate with banana slices and caramel sauce. Enjoy!
The cake will last in the freezer a long time, 1 year +. In the refrigerator, up to 7 days depending on the season, temperature and moisture conditions.
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15 MIN Super Easy Banana Cream Pie l 200 Calories No Bake Easy Dessert Recipe
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This super easy banana pie recipe is so easy you'll want to make this all the time. This easy dessert recipe is a great blend of flavor and protein. One slice of this easy banana cream pie is 200 calories with 17 grams of protein. The no bake easy dessert recipe can take about 15- 20 minutes to prep. You can dive into the super easy banana pie immediately or let it sit in the fridge for an hour to marinade flavors.
15 MIN Super Easy Banana Cream Pie l 200 Calories No Bake Easy Dessert Recipe
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15 MIN Super Easy Banana Cream Pie Recipe
Ingredients:
12 oz fat free greek yogurt (or sub with oikos vanilla)
2.5 oz fat free cream cheese
3 scoops protein (whey or a blend works)
21g sugar free banana cream pudding mix
75g ripe banana
80g sugar free cool whip
1.5g graham cracker crumbs
1 pre-made crust 100 calorie
1. Mix all ingredients into on bowl
2. Place mixed ingredients into pre-made crust and top off with SF cool whip
3. Dig in or place in fridge for an or hour to set.
1 slice 214 calories
fat 6g
carbs 23g
protein 17g
*FYI - you can add more scoops of protein if youd like to increase the protein content.
World's Best Banana Cream Pie with Peanut Butter Cookie Crust
The world’s best banana cream pie with a peanut butter cookie crust and a homemade whipped cream topping. This easy banana cream pie recipe is made without boxed pudding and is delicious topped with chocolate curls, toasted coconut, and anything else your heart desires. The perfect dessert for the holidays!
FULL RECIPE:
Chocolate Peanut Butter Banana Cream Pie // Pie de chocolate con mantequilla de maní y banano
INGREDIENTS
Crust:
200g teddy grahams, crumbled into fine crumbs
70g unsalted butter, melted
Filling:
4 large egg yolks
3 cups milk
2/3 cup granulated sugar
1/4 cup + 1 tbsp cornstarch
1/4 tsp salt
2 tbsp cocoa powder
2 tbsp peanut butter, microwaved until liquid
4-5 medium bananas, sliced + extra for topping
Topping:
1 cup whipping cream
2 tbsp confectioner’s sugar
1 square of chocolate
LET'S GET COOKING...
Make the crust: Combine the crumbled graham crackers and melted butter in a bowl. Press into the bottom of a 9-inch pie pan and place in the fridge to chill until firm.
Make the filling: Whisk the egg yolks together in a bowl. Pour the milk, sugar, cornstarch and salt into a pot. Bring to a simmer and cook for 3-4 minutes, whisking constantly. Pour about 1/4 of the mixture into the beaten egg yolks, mixing well. Add the remaining milk mixture and whisk well. Strain the mixture and pour back into the pot, set to medium-high heat. Cook until the custard is thick and bubbling, about 2-3 minutes, whisking constantly. Divide the mixture between 2 bowls. Add the cocoa powder and peanut butter to one bowl and mix well. Cover each bowl with plastic wrap and press the plastic wrap directly onto the surface. This will prevent a skin from forming. Chill in the freezer for 30 minutes.
Make the topping: Combine the whipping cream and confectioner’s sugar in a bowl and beat with an electric mixer until soft peaks form.
Assembly: Arrange the sliced bananas in the pie crust in an even layer. Pour the chocolate custard on top, spreading it into a smooth layer. Gently spoon the egg custard on top. Dollop the cream on top of the pie. Refrigerate overnight until the custard is very firm. Grate 1 square of chocolate on top and garnish with some banana slices. Enjoy!
THE EASIEST CREAMY CHOCOLATE PIE | No Bake 5 Ingredient Pie Recipe
THE EASIEST CREAMY CHOCOLATE PIE | No Bake 5 Ingredient Pie Recipe
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CHOCOLATE CREAM PIE | healthy no-bake recipe
No-bake chocolate cream pie stuffed with chocolate avocado pudding topped with whipped cream and layered into a graham cracker crust. This chocolate pie is a total show-stopper, yet couldn’t be easier to make! Rich, decadent, and delicious this healthy dessert is perfect for birthdays or holidays!
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TIME STAMPS
0:00 Intro
0:37 Prepping the graham cracker pie crust
1:59 Forming the graham cracker pie crust
3:04 Prepping the chocolate shavings
3:33 Prepping the homemade whipped cream
4:29 Prepping the chocolate avocado pudding
7:07 Assembling the pie
8:09 Serving the pie...
8:27 Enjoy!
NO-BAKE CHOCOLATE AVOCADO PUDDING CREAM PIE
1.5 cups graham cracker crumbs 11-2 sheets of graham crackers
2 tablespoons coconut sugar
6 tablespoons pastured butter melted (I prefer pastured organic options)
Chocolate Avocado Pudding
2 ripe avocados (10-12 ounces of avocado meat)
1/2 cup cocoa powder
1/4 tsp sea salt
1/3 cup maple syrup
1 tsp vanilla extract
1/4-1/2 cup unsweetened almond milk
Whipped Cream
1 cup heavy whipping cream (I prefer pastured organic options)
1 tbsp monk fruit sweetener
1-ounce chocolate chopped (optional topping)
Instructions
Crust
Place graham crackers in a food processor or blender and grind them into fine crumbs.
Blending graham cracker crumbs in a food processor.
Transfer the graham cracker crumbs to a medium bowl, add in coconut sugar, and toss until combined. Pour in melted butter and mix until you have a loose, coarse, wet-sand texture.
Mixing graham cracker crumbs with melted butter and coconut sugar in a bowl.
Transfer the mixture to an ungreased 9-inch pie dish. Using your hands, gently pat the crumbs down into the bottom and up the sides to make a compact crust. Run a spoon around the bottom “corner” of the dish where the edge and bottom meet to help make a rounded crust, this helps prevent the crust from falling apart when you cut slices. Place the crust in the fridge to chill for 30 minutes.
Place avocado into a food processor and blend until the avocado breaks down a bit. Add cocoa powder, salt, maple syrup, and vanilla, and blend again until you have a nice smooth consistency. Add in 1/4 cup almond milk and blend until you have a creamy, pudding-like consistency, If needed, add in extra milk to reach desired consistency.
Place a medium bowl in the freezer for at least 20 minutes to chill. Pour heavy whipping cream and monk fruit into the cold bowl and whisk with a hand mixer on high speed until medium to stiff peaks form, about 1 minute.
Spoon the chocolate avocado pudding into the prepared pie crust and smooth the top with a spatula.
Next, spoon the whipped cream over the chocolate avocado pushing and smooth with a spatula.
.
Top with freshly chopped chocolate for garnish! Chill for a minimum of 3 hours before serving. Enjoy!
NOTES
Storing leftovers: Pie will keep well, covered in the refrigerator, for up to about 4 days.
Make ahead: This pie can be made up to 2 days in advance. If making in advance, cover and refrigerate before making and adding the whipped topping and chocolate shavings. You can also make just the crust 2 days ahead of time. Cover and refrigerate it for up to 2 days before adding the filling.
NUTRITIONAL ANALYSIS
Serving: 1slice | Calories: 403kcal | Carbohydrates: 36g | Protein: 4g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 275mg | Potassium: 425mg | Fiber: 6g | Sugar: 17g | Vitamin A: 773IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 2mg
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