Desserts
This raw vegan banana cream pie delivers all the creamy, dreamy satisfaction of classic pie—without any baking or dairy. The secret lies in a no-bake crust made from dates and nuts, holding together a luscious cashew-banana filling that’s velvety smooth and naturally sweetened.
I’ve perfected this recipe after testing countless raw vegan desserts, and it’s the one that finally convinced even my most skeptical friends to skip the traditional version.
The crust is surprisingly sturdy, thanks to a blend of almonds, dates, and coconut oil that binds everything together without cracking. The filling gets its signature texture from soaked cashews and ripe bananas, blended until silky smooth with a touch of maple syrup for sweetness.
No refined sugar or dairy here—just whole-food ingredients that still deliver that nostalgic pie experience.
What makes this recipe truly special is the cool, creamy center that stays firm even when chilled, thanks to the magic of aquafaba (chickpea brine) as a natural thickener.
Top it with coconut whipped cream or fresh berries, and you’ve got a dessert that’s elegant enough for company but simple enough for a weeknight treat. The best part? No oven required—just blend, assemble, and chill.
This pie is perfect for those who love dessert but want to keep their diet plant-based and guilt-free. It’s rich, satisfying, and packed with natural flavors—no artificial ingredients in sight. Ready to impress your guests (or just satisfy your sweet tooth) without compromising your values? Let’s get started!
Ingredients for raw vegan banana cream pie
No-bake crust meets velvety banana filling—all plant-powered and naturally sweetened.
| Ingredient | Amount | Notes |
|---|---|---|
| Raw Almonds 🌰 | 1 ½ cups | Unsalted, toasted for depth |
| Pitted Dates 🍈 | 1 ½ cups | Medjool preferred, soaked 10 mins |
| Coconut Oil 🥥 | ½ cup | Unrefined, solid at room temp |
| Raw Cashews 🥜 | 1 ½ cups | Soaked 4+ hours or boiled 15 mins |
| Ripe Bananas 🍌 | 3 whole | Spotty yellow with brown speckles |
| Pure Maple Syrup 🍁 | ¼ cup | Grade B for deeper flavor |
| Aquafaba 🥫 | ½ cup | From 1 can chickpeas, no salt |
| Vanilla Extract 🌿 | 1 tbsp | Pure Madagascar bourbon |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Sea Salt 🧂 | ½ tsp | Fine grain, uniodized |
| Coconut Whipped Cream 🥥 | 1 ½ cups | Store-bought or homemade |
| Fresh Berries 🍓 | 1 ½ cups | Raspberries or blueberries |
The crust's secret is in the Medjool dates—they're the glue that holds everything together without cracking. Trader Joe's usually has them in bulk, but any grocery store with a Middle Eastern aisle will too. Look for dates that are plump and slightly sticky to the touch. The almonds should be raw and unsalted—Blue Diamond is my go-to brand, but any raw almonds will work. Toast them lightly for extra flavor, but don't burn them. For the coconut oil, grab the unrefined kind—it's solid at room temperature and gives that authentic pie crust texture. If you can't find it, virgin coconut oil works too, but it might be softer.
No ripe bananas on hand? Frozen bananas work perfectly—just thaw them first. The aquafaba is the magic ingredient that gives this pie its firm center. Save the brine from a can of chickpeas (just drain the chickpeas), and you've got your thickener. No vanilla extract? Vanilla bean paste or even vanilla sugar will work in a pinch. The coconut whipped cream can be store-bought (like So Delicious), but homemade is easy—just whip chilled coconut cream with a pinch of salt. For the berries, frozen work great too—just thaw and drain them first. The lemon juice brightens everything up, so don't skip it, even if your bananas are super ripe.
This pie keeps beautifully in the fridge for up to 5 days, though it's best enjoyed within the first 2. The crust stays crisp for about 3 days before getting softer, so make it fresh if you're serving guests. For make-ahead prep, assemble the pie the night before and refrigerate—it'll taste even better after the flavors meld. The filling can be made 3 days ahead and stored separately. To serve, let it sit at room temperature for 10 minutes before slicing—it's creamier that way. And trust me, the first slice is always the best.
Why You'll Love This Recipe
- No Blender Overload: I swear by this recipe because it only needs a food processor—not a blender that’ll stick dates to the sides. The almonds and cashews blend into a silky filling without turning into almond butter soup, and the bananas stay chunky for that perfect pie texture.
- Creamy Without Dairy: Between the soaked cashews and coconut oil, this filling is richer than the cream pies I grew up on. The dates add just enough sweetness so you don’t need refined sugar, and the bananas bring that nostalgic custardy vibe—no weird aftertaste, just pure comfort.
- Potluck Star: This holds up like a champ. I’ve taken it to summer picnics, holiday gatherings, and even my mom’s book club—no one asks if it’s vegan, they just ask for seconds. The crust stays crisp, the filling doesn’t weep, and it’s easy to slice into neat portions.
- Fridge Magic: Make it ahead and thank me later. The crust keeps for days in the fridge, and the filling can be prepped separately. Leftovers? I freeze slices and they thaw into a soft, creamy slice—no reheating needed. Plus, the ingredients are cheap staples, so I’m not breaking the bank for dessert.
Step-by-step instructions for raw vegan banana cream pie
Here's how to create a lusciously creamy, no-bake pie that's as healthy as it is decadent.
Prepare the Crust Base
In a food processor, combine the 1.5 cups raw almonds and 1.5 cups pitted dates. Pulse until the mixture resembles coarse sand, breaking up any large date chunks. This texture ensures the crust binds properly without becoming too dense.
Add the 0.5 cup coconut oil and process again until fully incorporated. The oil should coat the almonds and dates evenly. Scrape down the sides of the processor as needed to ensure all ingredients are well combined. The mixture should hold together when pressed between your fingers—if it crumbles, add 1-2 tablespoons of aquafaba to help bind it.
Assemble and Chill the Crust
Press the crust mixture firmly into a 9-inch pie dish, packing it evenly into the bottom and up the sides. Use a spatula to create a smooth, even layer. The crust should be about ¼-inch thick—thicker areas will bake unevenly if you were using a traditional oven, but since this is no-bake, consistency matters for texture.
Refrigerate the crust for at least 30 minutes while you prepare the filling. This chilling step is crucial—it prevents the crust from absorbing moisture from the filling and ensures it holds its shape. You'll know it's ready when the edges feel firm to the touch.
Make the Banana Cream Filling
In a blender, combine the 3 whole ripe bananas, 0.5 cup aquafaba, 0.25 cup pure maple syrup, 1 tbsp vanilla extract, 1 tbsp lemon juice, and 0.5 tsp sea salt. Blend until completely smooth, scraping down the sides as needed. The mixture should be thick but pourable—if it's too stiff, add 1-2 tablespoons of aquafaba to achieve the right consistency.
Transfer the filling to a bowl and fold in the 1.5 cups raw cashews using a spatula. The cashews add a rich, creamy texture that mimics traditional custard. Let the mixture sit for 5 minutes to thicken slightly before pouring it over the chilled crust.
Layer and Chill the Pie
Pour the banana cream filling evenly over the crust, spreading it to the edges with a spatula. The filling should be level—any unevenness will affect the final presentation. Gently press down on the filling to eliminate air bubbles and ensure it adheres to the crust.
Top the pie with 1.5 cups coconut whipped cream, spreading it smoothly over the banana layer. Finally, arrange the 1.5 cups fresh berries in an attractive pattern on top. Place the pie in the refrigerator and let it chill for at least 4 hours, or preferably overnight. This extended chilling time allows the flavors to meld and the textures to set perfectly.
Serve and Enjoy
Remove the pie from the refrigerator and let it sit at room temperature for 10-15 minutes before slicing. This brief warm-up makes the pie easier to serve and enhances the creaminess of the filling. The crust should hold its shape, the banana layer should be smooth and velvety, and the whipped cream should be light and fluffy.
Serve each slice immediately to prevent the whipped cream from melting. The pie's no-bake nature makes it perfect for warm weather or when you want a dessert that doesn't require oven time. Each bite delivers a perfect balance of creamy banana, nutty richness from the cashews, and a touch of tartness from the lemon juice.
Pro Tips For Making Raw Vegan Banana Cream Pie
- SOAK YOUR NUTS LONGER: I learned this the hard way—skipping the overnight soak for almonds and cashews leaves them dry and gritty, even after blending. Toss them in warm water (not boiling) with a splash of lemon juice for 8+ hours—this breaks down the phytic acid and makes the crust creamy instead of sandy.
- FREEZE BANANAS FIRST: Overripe bananas? Good. Mushy after blending? Not so much. Pop them in the freezer for 20 minutes before processing—they’ll turn into a thick, custard-like puree that holds its shape in the pie, not slide out like a sad puddle.
- PULSE ALMONDS TWICE: Blending the crust too long turns it into almond butter. Instead, pulse raw almonds in batches until they’re just fine crumbs (about 10 seconds), then mix with dates and coconut oil. This keeps the texture crumbly and pie-like, not dense like a cookie.
- USE DATE PASTE, NOT WHOLE DATES: Pitted dates still need help breaking down. Soak them in warm water for 15 minutes, then blend into a thick paste before mixing with other ingredients. This ensures even sweetness and prevents gritty surprises—no one wants a date pit crunch in their cream.
Regional styles of this recipe
Southern U.S. Twist
Inspired by classic Southern banana pudding, this version swaps the crust for a graham cracker crust made from blended graham crackers, dates, and coconut oil. The filling gets a boost of 1 tsp cinnamon and ½ tsp nutmeg, plus ¼ cup pecans folded in for that iconic Southern crunch.
Top with toasted pecan praline for extra decadence—this is the pie I make for summer potlucks. 🌶️
Tropical Caribbean Style
For a vibrant twist, infuse the banana filling with 1 tsp grated fresh ginger and ½ tsp allspice, then top with mango purée instead of berries. The crust can be made with coconut flakes mixed into the almond-date base for a nutty-tropical texture.
Serve with coconut whipped cream and a sprinkle of toasted coconut flakes for that island vibe. This version is perfect for brunch or tropical-themed parties.
European Nut-Free Option
Skip the almonds entirely and use oats and dates for a nut-free crust—blend 2 cups rolled oats with 1.5 cups dates and 0.5 cup coconut oil until sticky. The filling stays the same, but add 1 tbsp lemon zest to brighten the flavors.
Top with coconut whipped cream and fresh figs for a European-inspired dessert that’s still rich and satisfying. This version is great for allergies or nut-free diets.
Spiced Chai Version
For a cozy, aromatic twist, add 1 tsp ground cardamom and ½ tsp cloves to the banana filling. The crust can include 1 tsp cinnamon mixed into the almond-date base. Top with coconut whipped cream and a sprinkle of crushed pistachios for a sophisticated chai-inspired dessert.
This version feels like a warm hug in pie form—ideal for fall gatherings or holiday desserts. 🍂
Mexican-Inspired Coconut-Lime
Give the filling a zesty kick with 1 tbsp lime juice (instead of lemon) and ½ tsp chili powder for subtle heat. The crust can be made with 1 tbsp lime zest mixed into the almond-date base.
Top with coconut whipped cream, diced mango, and a sprinkle of tajín for a Mexican-inspired dessert that’s bright, creamy, and just a little spicy. Perfect for taco nights or summer BBQs!
Nutrition facts
Frequently asked questions
Can I make this pie without a food processor?
For the crust, pulse the almonds and dates in a high-powered blender or even chop them finely with a knife. The filling can be made in a regular blender—just blend the bananas, aquafaba, and other wet ingredients first until smooth, then fold in the cashews by hand. It won't be as perfectly fine as a food processor, but it'll still taste delicious!
Why does my crust keep cracking?
Cracking usually happens when the crust isn't chilled long enough before adding the filling or if it's too thick. Press the crust firmly into the pie dish and refrigerate it for at least 30 minutes (longer is better). If it cracks after adding the filling, just smooth it out with a spatula—it'll still hold together!
Can I use frozen bananas instead of fresh?
Yes! Frozen bananas work perfectly—they're often even sweeter and creamier. Just thaw them first and drain any excess liquid from the package. The texture will be slightly different but still delicious. If the filling seems too thick, add 1-2 tablespoons of aquafaba to adjust the consistency.
How do I make this pie nut-free?
Swap the almond crust for a nut-free version using 2 cups rolled oats and 1.5 cups dates blended with 0.5 cup coconut oil. The filling stays the same, but add 1 tbsp lemon zest for brightness. This version is just as satisfying and works well for allergies or dietary restrictions.
Can I make this ahead of time?
Yes! Assemble the pie up to 3 days ahead and store it in the fridge. The crust stays crisp for about 3 days, but the filling will still taste amazing. For best results, let it sit at room temperature for 10 minutes before serving—this makes the texture even creamier!