While perusing the black hole that is Pinterest, I stumbled upon a recipe I just had to conquer. This was one of those, “if I don’t make this in 5-7 days I may spontaneously combust.” It was serious. I pinned it, and promptly bought ingredients the next day.

Raw..vegan..and full of deliciously healthy fats? I’m sold.

Creating an exceptional food item makes me feel alive. It’s similar to the feeling I get when I complete a really hard run. I feel accomplished, and that I’ve done something wonderful. Pair the two together and I’m on cloud nine. These happen together often, because I don’t normally like to eat two slices of pie unless I’ve earned them with a good run.

Raw Vegan Banana Cream Pie 

By Minimalist Baker

Ingredients

FOR THE CRUST:

• 1 cup raw walnuts (perhaps a bit more, my crust was a little on the soft side)*See note
• 1 cup pitted dates (soaked for 10 minutes in warm water and drained)

FOR THE FILLING:

• 1 1/4 cups raw cashews soaked for at least 4 hours or overnight, then drained
• 4 Tbsp coconut oil, melted
• 1/4 cup agave nectar or maple syrup (I used maple flavored agave)
• 1 medium just ripe banana
• 1/3 cup full fat coconut milk (I mixed the cream on top into the milk before measuring)
• 1/2 tsp pure vanilla extract
• 1/4 tsp sea salt
• 4 Tbsp lemon juice

Directions

1. Place soaked dates in a food processor or blender and process until small bits remain and/or it forms into a ball. I used my blender. Remove and set aside.

2. Process or blend walnuts until a powdery consistency is achieved. This step was difficult with my blender, and some nuts were chunky (not a big problem though.) A processor would be better. Add back in dates with a pinch of salt and mix to combine.

3. Press into a medium pie pan lined with parchment/wax paper. Press until flat, going up the sides about 1/2 inch. My crust didn’t end up filling all the sides. Place in freezer to set.

4. Add all filling ingredients to a blender and blend until smooth and creamy. It should be silky smooth when completely combined. Then pour into crust and smooth with a spoon. Cover and freeze until set. At least 4-6 hours, but I left mine overnight.

5. When ready to serve let your pie sit out for about 10 minutes. Then top.

*Note: This crust isn’t like a “typical crust.” It will still be a bit soft despite being the in the freezer. This is why you will want to ensure you use a wax lined paper, it will make getting your slice out of the pan a cinch. Or you can just dig right in with a spoon, that works too.

I used the leftover coconut milk to make a quick whipped cream, and then sprinkled peanuts on top. Simple, but delicious! I have a chargeable whipped cream canister that makes for effortless whipped cream, but if you don’t have one this recipe is great.

I hope you’ll understand why I had two slices, I just couldn’t stay out of this pie! My last slice was drizzled with some almond butter, it was the perfect addition.

Q: Who wants a slice??