Hey there, I am Beth from Tasty Yummies!
I am so excited to be a guest contributor here on the Free People blog. I stalk this site daily, so when I got the invite to share some recipes with you guys, I both jumped with joy and jumped at the opportunity.
Before we get into the yummies, I wanted to share a quick background on me and the recipes I share on Tasty Yummies. I am a yoga-obsessed graphic designer/illustrator and I have been gluten-free for over 7 years. I love the challenge of making delicious dishes that anyone would eat, but in the healthiest way possible. I love that look on someone’s face when I tell them the delicious dessert they are inhaling and swooning over is not only gluten-free, but it is also vegan. I cook using fresh, seasonal, local and organic ingredients whenever possible and I have really come to embrace the idea of listening to your own body and what is right for you. What is right isn’t the same for every person and once you can start taking cues from what your body is trying to tell you, you and your body will be so much happier.
This pie couldn’t be more representative of my views on food. I like to have fun, but still keep it smart and healthy. I love re-imagining classic comfort foods, in a new way. Play around with this recipe and make it your own, if you’d rather the crust be walnuts or another nut combo, go for it. Or maybe you add a little baking cocoa to the nut mixture for a chocolate crust. You could also use one banana instead of two in the filling, add in more coconut milk, a little coconut oil and some shredded coconut, top it with toasted coconut and make it a coconut cream pie instead.
If you want to make this pie truly raw, I believe you have to skip the maple syrup and use just the dates for sweetening and use a raw non-dairy milk (consider making your own almond milk). Though I don’t claim to be a “raw expert”, so if you are interested in making this “officially” raw, you’ll have to do a little research, but it isn’t too far off.
I hope you like this recipe and I hope you’ll stop by Tasty Yummies for lots more like it!
No-Bake Banana Cream Pie – Gluten-free + Vegan
Makes 1 pie, serves 8
1 cup raw pecans
1 cup raw almonds
3 tablespoons maple syrup (you can use your favorite sweetener here honey, dates, a few drops of liquid stevia, etc)
1 tablespoon coconut oil, softened or melted
a dash of salt
Grind the nuts in your food processor until mostly fine, a few bigger chunks here and there is totally fine (the largest being the size of a lentil). Add in the coconut oil, salt and maple syrup (or other sweetener). If you use dates or a dry sweetener, you may need to add a teaspoon or two of water to hold the mixture together. Process until it is well mixed and it will hold together. Press the mixture into an 8-inch pie plate or tart pan, make sure you totally cover the bottom and get it up the sides a bit. Cover and place in the freezer while you make the filling.
1 cup raw cashews, soaked overnight or at least 4 hours
1 14-ounce can lite organic coconut milk (or other non-dairy milk, such as almond, hemp, flax, soy, etc)
8 Medjool dates, pitted (make sure they are nice and soft, soak first if they aren’t soft enough)
2 ripe bananas, peeled
1 teaspoon vanilla extract
2 tablespoons ground chia seeds (if you can’t find them ground, just grind up whole seeds in a coffee grinder or Magic Bullet)
1 banana, for topping
Clean and dry your food processor after making your crust. Drain the soaked cashews and rinse under cold water. Place them in the food processor with half of the coconut milk, and process on high until very smooth, about 5 minutes, scraping down the sides as you go. Add in the dates and continue blending until the dates are smooth, you may see little bits of the dates, that’s ok.
Once smooth, add in the remaining coconut milk, the bananas and vanilla extract. Process again until it is very smooth, another minute or so. Then add in the ground chia seeds and pulse the food processor a couple of times to make sure the chia seeds are well combined.
Spread the filling evenly into the prepared crust and cover with plastic wrap or foil and place back in the freezer until the filling sets up and is somewhat firm, this may take a few hours, or you can just leave it overnight. You can serve this pie straight from the freezer, allowing it to thaw just a little bit first. Cutting it from the freezer can keep the filling together a bit easier, or place it into the refrigerator once it is totally set, and serve it from there. Garnish with freshly sliced bananas just before serving and enjoy!
Check out more of Beth’s recipes at Tasty Yummies.
Looks delicious and easy to make. Recipe printed!
Tasty Yummies is one of my newest favorite blogs! I’m so excited to see Beth posting here. I just made her chia seed pudding the other day and CAN’T WAIT to try this pie. Yum.
What a great (and simple) recipe, Beth! I love raw recipes – and especially love raw banana cream pie.
I made this recently and decided to make it again but as an ice cream. I did everything the same except I didn’t make a crust, I just mixed the filling with blueberries and put it in a bread pan and then into the freezer it went! this pie filling definitely tastes super yummy with blueberries mixed into it.
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It’s amazing how fast and easy this pie is to make! I am always experimenting something in the kitchen for my kids, and most often than not, it takes forever, but this is going to be very handy in case some neighborhood kids drop by at the last minute and I have to make something for them! Thank you very much for sharing this, I bookmarked the recipe right away! :-)