Banana Cream Pie

Banana Cream Pie

Ready in 20 min + overnight time

Makes one 5.5” tart



  • ½ cup cashew & hazelnuts mix (soaked in salt water overnight)
  • Small handful dried coconut
  • 3 medjool dates
  • Pinch of pink salt



  • 22g Banana Crystals (about ½ cup)
  • ½ cup cashews (soaked overnight in salt water)
  • 1 tablespoon maple syrup
  • 1 ½ inches vanilla pod
  • ⅛ cup coconut flakes
  • ½ cup nut mylk
  • ¼ cup melted coconut oil


  • 1 cup coconut flakes
  • Vanilla
  • 1 teaspoon maple syrup
  • Pinch pink salt


  1. In a blender, mix all the crust ingredients until sticky, not flaky or creamy.  And line a small tart with parchment paper. 
  2. For the filling, blend all the filling ingredients until smooth and creamy. Then take half out. 
  3. Add chocolate of choice and cream once again. 
  4. Layer the plain filling onto the crust and put into the freezer to firm up.
  5. Then layer the chocolate layer.
  6. Blitz the topping ingredients just enough for them to stick together but have maximum texture left.
  7. Top your pie and let sit in the fridge overnight.
  8. Ta-da!

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