Raw Banana Cream Pie & Whipped Coconut Cream

Raw Banana Cream Pie & Whipped Coconut Cream

The full royal moniker of this creation is Raw Vegan Macadamia & Coconut Banana Cream Pie, but in the interest of daily conversation, a shortened version was necessary for public appearances.

Ingredients

  • Yeah, I just compared Price William Arthur Philip Louis Windsor – aka Wills – to a Banana Cream Pie, it happens. And honestly, this luscious creation should be the future king of Pie-land, so it works.
  • In any case, few months back I discovered that Banana Cream Pie is apparently the favourite dessert of one of my favourite uncles. Alas, he is no longer allowed to eat pretty much anything in the traditional version, so of course my mind has been ticking over ever since.
  • The May Sweet Adventures Blog Hop ‘Raw’ theme was the perfect opportunity to flex my invention muscles and whip up a version that pretty much anyone can eat. Good lord it is good.
  • In the past I’ve used cashews to create a Raw Vegan Cheesecake so this time figured I’d give it a twist and use buttery Australian Macadamias instead.
  • Macadamias have been a regular visitor round these parts, appearing in everything from an Aussie-Nutella to Sour Cherry Cake to Vegan Chocolate Fudge, so it wasn’t too big a leap to make them into a cream pie filling. I love it when a plan comes together.
  • Oh, I must mention my top macadamia eating tip… salt. Kind of like with chocolate, a pinch of sea salt on the raw nuts completely transforms them and makes the flavour pop brilliantly, try it some time.
  • Oh, don’t miss the Raw Macadamia & Salted Caramel Pie Crust recipe, and then go make this pie.
  • Print Recipe
  • Raw Vegan Macadamia & Coconut Banana Cream Pie
  • This creamy pie is entirely dairy, soy, gluten and refined sugar free, but stunningly delicious. It is banana cream in its simplest form but you could certainly add chocolate, berries or even passionfruit for a fun twist.
  • Makes one 8-inch pie
  • INGREDIENTS
  • 225 g raw macadamia nuts, divided [approx 1 1/2 c, heaped]
  • 1/2 c coconut oil, melted
  • 100 g dry figs, fresh dates or a combination [approx 6 figs or 7 dates]
  • scant 1/4 c lemon juice
  • 1 ripe banana
  • 1/2 c coconut milk
  • 1/2 c rice or nut milk
  • 2 tsp vanilla bean paste
  • 1/2 tsp sea salt
  • To assemble:
  • 2 – 3 just ripe bananas
  • 1 Raw Salted Caramel Macadamia Pie Crust
  • whipped coconut cream [recipe below]
  • shredded coconut, optional
Read the whole recipe on 84th&3rd