Raw Banana Cream Pie


It’s summer and that means long days full of fun outdoor activities and (hopefully) less time spent in the kitchen. Bring on the simple raw desserts that don’t require sweating over an oven or hot stove. This refreshingly simple raw banana cream pie recipe by Erin Bosdet of Simply Dish can be made in under 5 minutes and can be stored in the freezer for a cool and creamy treat perfect for any time of day. Make single serving tarts by using a muffin tin or make 1 large pie to share with friends and family. Enjoy!


At a glance

For the crust…

3/4c of shredded coconut
1/2c of dates (soaked)
1/2c of walnuts
1/4c of buckwheat

For the banana cream…

2 smallish ripe bananas
1/2c of brazil nuts
1/2c of coconut oil
2tbsp of coconut nectar
a pinch of vanilla


For the crust…

1) Place all of the above into your food processor and process until well combined. This time we made individual pies using silicon muffins cups, but you could also make one larger pie by using a tart pan.

2) Press a generous tablespoon of the mixture into the cups and set aside.

For the banana cream…

1) Process all of these ingredients in your food processor until smooth.

2) Scoop the filling onto the crust and place the pies into the freezer for at least an hour.


Store in the fridge or freezer.

Additional Tips

Recipe by Erin Bosdet: