I truly do love bananas. I eat one nearly every day. So it’s no surprise that my favorite pie is banana cream. But, since I’ve cut out mostly all dairy from my diet I haven’t attempted to make or even take a bite of a banana cream pie in years (*cue: tears). Friends, I was due. This banana cream pie requires just 10 ingredients including the crust! Dates + walnuts = crust Filling = cashews, coconut milk, coconut oil, banana, vanilla, agave nectar, lemon juice, salt I was once skeptical of cashew-based desserts, but ever since trying these 7 Ingredient Vegan Cheesecakes my mind has been forever changed. The filling soaked cashews yield is just so creamy, silky sweet and luxurious you can’t beat it. You’d never guess it was dairy free. It doesn’t taste suspect at all. Especially when topped with coconut whipped cream, which is my best friend these days. The preparation is simple, too. Just process your dates and walnuts in a food processor and press into a springform pan, or a round pan or baking dish lined with plastic wrap if you don’t have a springform (hand raised). Freeze and forget. Then blend your filling ingredients until creamy and smooth. (You don’t need a Vitamix for this – just a nice quality blender. I use a Kitchenaid.) Pour over the crust, cover and freeze to set. Done and done. The result? Something straight out of heaven. This pie is perfection. It’s: CreamyLuxuriousSweetDecadentPerfectly infused with bananaSuper satisfying& A dream when topped with coconut whipped cream, caramel, and crushed peanuts. I mean, I can’t make this stuff up. It’s just that good. Make this pie! You will love it…if you love bananas, that is. My sister balks at them. And she used to be allergic to peanut butter! I have no idea how we’re related. I guess our shared affection for desserts and coffee redeems it all. However, if bananas really aren’t your thing, fret not. Sub strawberries! Or mangoes! Or blueberries. Just pick your fruit and go. Cheers!
