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« Chimichurri Sauce in 5 minutes
Raw Macadamia & Salted Caramel Pie Crust »

Raw Banana Cream Pie & Whipped Coconut Cream

May 20, 2013 By JJ 64 Comments

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The full royal moniker of this creation is Raw Vegan Macadamia & Coconut Banana Cream Pie, but in the interest of daily conversation, a shortened version was necessary for public appearances.

Yeah, I just compared Price William Arthur Philip Louis Windsor – aka Wills – to a Banana Cream Pie, it happens. And honestly, this luscious creation should be the future king of Pie-land, so it works.

In any case, few months back I discovered that Banana Cream Pie is apparently the favourite dessert of one of my favourite uncles. Alas, he is no longer allowed to eat pretty much anything in the traditional version, so of course my mind has been ticking over ever since.

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The May Sweet Adventures Blog Hop ‘Raw’ theme was the perfect opportunity to flex my invention muscles and whip up a version that pretty much anyone can eat. Good lord it is good.

In the past I’ve used cashews to create a Raw Vegan Cheesecake so this time figured I’d give it a twist and use buttery Australian Macadamias instead.

Macadamias have been a regular visitor round these parts, appearing in everything from an Aussie-Nutella to Sour Cherry Cake to Vegan Chocolate Fudge, so it wasn’t too big a leap to make them into a cream pie filling. I love it when a plan comes together.

Oh, I must mention my top macadamia eating tip… salt. Kind of like with chocolate, a pinch of sea salt on the raw nuts completely transforms them and makes the flavour pop brilliantly, try it some time.

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Oh, don’t miss the Raw Macadamia & Salted Caramel Pie Crust recipe, and then go make this pie.

Raw Vegan Macadamia & Coconut Banana Cream Pie

DSC_3102-600-wThis creamy pie is entirely dairy, soy, gluten and refined sugar free, but stunningly delicious. It is banana cream in its simplest form but you could certainly add chocolate, berries or even passionfruit for a fun twist.

Makes one 8-inch pie

INGREDIENTS

  • 225 g raw macadamia nuts, unsalted (approx 1 1/2 c, heaped)
  • 1/2 c coconut oil, melted
  • 100 g dry figs, fresh dates or a combination (approx 6 figs or 7 dates)
  • scant 1/4 c lemon juice
  • 1 ripe banana
  • 1/2 c coconut milk
  • 1/2 c rice or nut milk, no added salt
  • 2 tsp vanilla bean paste
  • 1/2 tsp flakey sea salt, or less to taste

To assemble:

  • 2 – 3 just ripe bananas
  • 1 Raw Salted Caramel Macadamia Pie Crust
  • whipped coconut cream
  • shredded coconut, optional

METHOD

Prepare Raw Salted Caramel Macadamia Pie Crust or any other crust you prefer and press at least 1.5 inches [4 cm] up side of a lined 8 inch [20 cm] removable-base tin. Refrigerated until needed.

Remove stems from figs and pits from dates, soak in warm water 15 mins, drain.

Blitz macadamia nuts to a rough paste. Add coconut oil, blend to a smooth paste. Add figs/dates, blend until very smooth. Add lemon juice and one banana, blend smooth. Add milks, vanilla and salt, blend until well combined.

Slice two bananas on an angle. Layer banana slices, half of filling, banana slices, remaining filling and smooth top. Refrigerate 2 hours or freeze 1 hour.

Slice half a banana on an angle, place on top of pie leaving a border around the edge, top with half the whipped coconut cream and smooth to cover slices. Refrigerate further 2 hours or overnight.

Decorate top with additional sliced banana, remaining whipped coconut cream and shredded coconut if desired. Keep refrigerated until ready to serve.

COOK’S NOTES

  • If you are not on a raw diet feel free to use a baked pie crust of your choice.
  • This recipe used to instruct you to soak about a third of the macadamias but I prefer it without soaking them at all as macs don’t soften like other nuts when soaked.
  • Yes, you could replace the macadamias with cashews that have been soaked 4 hours and drained. In theory you could use something else like almonds or walnuts but will need to soak them for at least 12 hours and the filling may not be as smooth.

vegan // gluten free // dairy free // refined sugar free

The development of this recipe was sponsored by Australian Macadamias. As always any opinions, random facts, and ingredient obsessions are all mine.

~~~

Whipped Coconut Cream

INGREDIENTS

  • 2 cans organic coconut cream
  • 2 tsp rice syrup
  • pinch sea salt

METHOD

  • Set cans in refrigerator overnight or longer. Remove lid, gently scoop thick cream into a bowl leaving all coconut water in the can. Reserve water for another use.
  • Whip cream and salt with a whisk for a minute or two. Refrigerate a further 20 mins and whisk again until it begins to thicken. Drizzle in rice syrup and whisk to desired consistency. If it firms up too much whisk in a bit of the reserved coconut water.
  • Use to top Raw Banana Cream Pie, or pretty much anything else for that matter.

COOK’S NOTES

  • Ingredients of coconut cream should be coconut and guar gum, nothing else. Guar gum is a plant-based thickening agent and I’ve discovered it is the reason that coconut cream whips.

vegan // gluten free // dairy free // refined sugar free

~~~
Sweet Adventures Blog Hop - RawThis post is part of the May Sweet Adventures Blog Hop – Sweets without Heat (RAW) – hosted by Nic of Dining with a Stud.

SABH is a monthly blog hop brought to you by your hostesses –  Dining With a Stud, The Capers of the Kitchen Crusader, and me – 84th & 3rd.

Make sure to check out all the other RAW creations that have been linked-up below!

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Filed Under: All Posts, Food, RecipeBox, Sweet Adventures Tagged With: BlogHop, Coconut, Dairy Free, Deliciousness, Dessert, Family, Fruit, Gluten Free, Ingredient Focus, Macadamias, Pie!, Probably Paleo, Refined Sugar Free, Summer, Treats, Vegan

Comments

  1. Emilie@TheCleverCarrot says

    May 20, 2013 at 9:07 pm

    Hi JJ! What a beautiful pie! Your photos are so pretty (love the blue board!) and I bet this tastes delicious. Right up my alley. I can’t wait to give this one a go- I love all the ingredients that you chose 🙂

    Reply
    • JJ says

      June 1, 2013 at 12:26 am

      Cheers Emilie – I’m loving the board too right now, have to stop myself from photographing everything on it ;D

      Reply
  2. Christine @ Cooking Crusade says

    May 20, 2013 at 11:43 pm

    Wows this looks absolutely stunning! I am looking forward to that delicious sounding crust recipe!

    Reply
  3. Nic@diningwithastud says

    May 21, 2013 at 8:23 am

    Oh coconut cream! I adore it 🙂 I need to give this pie a shot. I love macadamias, bananas, coconut – ugh who am I kidding, everything!!!

    Reply
  4. brenda hayes says

    May 21, 2013 at 12:49 pm

    Wow, that looks incredible.

    Reply
  5. Helen (Grab Your Fork) says

    May 21, 2013 at 1:45 pm

    Sounds so tropical with the use of coconut cream!

    Reply
  6. milkteaxx says

    May 21, 2013 at 2:43 pm

    this sounds indulgent and delciious to me, cant believe its vegan too!

    Reply
  7. Moya says

    May 21, 2013 at 4:38 pm

    Love all the tropical ingredients in this raw banana cream pie and the whipped coconut cream delicious.

    Reply
  8. Anna says

    May 21, 2013 at 4:48 pm

    I am loving the look of this! You got me at all the tropical ingredients JJ! And don’t get me talking about macadamias. My girls love that stuff!

    Reply
  9. Sophie @thestickyandsweet.com says

    May 21, 2013 at 9:36 pm

    WOW. Now, that’s a raw dessert!
    I knew you would come up with something fabulous for this theme.

    Reply
    • JJ says

      June 1, 2013 at 12:23 am

      hee hee thanks Soph, you know I love a good challenge ;D

      Reply
  10. thelittleloaf says

    May 21, 2013 at 10:19 pm

    This looks so incredibly delicious! I’ve had mixed results with making coconut whipped cream – do you think maybe it’s the brand I’m buying?

    Reply
    • JJ says

      June 1, 2013 at 12:32 am

      Thanks and yes, definitely. I’ve found a few that work really well and some that don’t work at all! The organic ones with ‘guar gum’ tend to be the best as the gum helps it froth. Keep trying them till you find a good one. Simply freeze any leftover milk/cream to use later when it doesn’t work.

      Reply
  11. Claire @ Claire K Creations says

    May 22, 2013 at 6:50 am

    I don’t know how I missed yet another hop! The recipe I posted on Friday would have been perfect! This looks a-ma-zing JJ. So so good.

    Reply
  12. Aga @ a matter of taste says

    May 22, 2013 at 9:27 am

    This looks so tasty! Can’t believe it’s raw 🙂

    Reply
  13. Sara @bellyrumbles says

    May 22, 2013 at 1:39 pm

    That looks incredibly awesome. You really are starting to sway me to try these amazing healthier versions you do.

    Reply
  14. Laura (Tutti Dolci) says

    May 22, 2013 at 2:20 pm

    I love your buttery macadamia crust!

    Reply
    • JJ says

      June 1, 2013 at 12:25 am

      It is so good!

      Reply
  15. Li @ Words and Cake says

    May 22, 2013 at 11:53 pm

    I love the tropical flavors here! And that pie looks divine.

    Reply
  16. The Saffron Girl says

    May 23, 2013 at 12:32 am

    LOVE it!! and it’s Paleo too! I’ve printed it out to make very soon. Thank you JJ!

    Reply
    • JJ says

      June 1, 2013 at 12:25 am

      I thought you would like this one 🙂

      Reply
  17. Amanda@ChewTown says

    May 23, 2013 at 10:58 am

    That is one spectacular looking pie JJ!

    Reply
  18. K-bobo @ Gormandize with A-dizzle & K-bobo says

    May 23, 2013 at 11:20 am

    Your pie looks awesome! How good is making cream out of nuts?? Bookmarking this one to try for sure 🙂

    Reply
    • JJ says

      June 1, 2013 at 12:27 am

      Oh I hope you do try it!

      Reply
  19. Monica says

    May 23, 2013 at 2:25 pm

    This looks amazing JJ!! You would not think this pie was raw! I should try macadamia in a raw dessert one day 😀

    Reply
  20. Nic says

    May 23, 2013 at 8:04 pm

    Stunning photos! And you would never guess that it was raw and healthy!

    Reply
  21. Rachel says

    May 26, 2013 at 10:08 pm

    This will definitely be in my dreams tonight! Looks amazing, do you think you could sub in walnuts (there are so many cheap walnuts about right now)?
    Man I really just want to dig right in.

    Reply
    • JJ says

      June 1, 2013 at 12:28 am

      Hi Rachel, you could but I’m not sure if it would be as silky, you would want to soak them for at least 12 hours first

      Reply
  22. the kitchen crusader says

    May 27, 2013 at 9:18 pm

    I love the reason you developed this recipe and the look of it! Oh JJ this looks amazing. PS macadamia is my favourite type of nut. We’re planting one at our new house.

    Reply
    • JJ says

      June 1, 2013 at 12:29 am

      your own Mac tree – brilliant!

      Reply
  23. Abby @ The Frosted Vegan says

    May 29, 2013 at 6:07 am

    Um whoa, look at that layer of crazy deliciousness! Banana in pie isn’t usually my thang, but I’ll take this any day!

    Reply
  24. Ana Fernandez says

    May 30, 2013 at 8:24 am

    yei! I love finding vegan and raw dessert recipes online! I´m not a big fan of banana pie but this one looks incredibly!

    Reply
  25. Kori says

    May 30, 2013 at 8:29 pm

    I’ve been wanting to make a raw vegan dessert for the summer and am definitely going to try this one!! Thanks for posting!

    Reply
  26. Robert says

    August 6, 2013 at 10:34 am

    I just tried this recipe, but it didn’t work out too well. I followed the instructions explicitly but the result was a macadamia nut pie… The macadamia flavor was overwhelming and it had too much of a lemon flavor. I could barely taste the banana. should I alter the amount of macadamia used in the filling?

    Reply
  27. melissa says

    November 2, 2013 at 5:10 am

    finally something with out raw honey, agave and dates. like the figs idea!

    Reply
  28. shannan says

    November 16, 2013 at 5:27 pm

    Hello, I may have missed it. What is the total amount that I need of guar gum?

    Reply
    • JJ says

      November 16, 2013 at 9:35 pm

      Hi Shannan, guar gum isn’t an ingredient (per-say) in either of these recipes, but to get coconut cream to whip it helps to buy an organic one that has guar gum listed as an ingredient.

      Reply
  29. Sulo says

    December 2, 2013 at 1:53 am

    I’m so excited to make this for an upcoming party. Do you have any tips for making ahead and freezing?

    Reply
  30. Hanh says

    August 11, 2014 at 2:09 pm

    Yum. This sounds good. Wonder if we can use something else aside from bananas.

    Reply
    • JJ says

      August 26, 2014 at 10:22 pm

      Hum, based on the fact that it’s a banana cream pie I’m going to go with no, but you’re free to use any fruit you wish.

      Reply
  31. Jenni Williams says

    June 15, 2015 at 9:20 pm

    Hi there,
    Can you please please please tell me where in Australia you find organic full cream coconut milk because I’ve looked and I’ve found organic light coconut milk in the Ayam brand and the other coconut milk brands that I tried were a waste of time….HELP 🙂

    Reply
    • JJ says

      June 15, 2015 at 9:37 pm

      Hi Jenni, I use Ayam (straight, not light) coconut cream and coconut milk for pretty much everything as I think it is one of the best tasting ones out there and they don’t add any thickeners or fillers. I get it from Woolies.

      However for whipping the organic ones are better as they usually have guargum (a natural product) in them that makes them whip up thicker – I’ve had luck with both Absolute Organic and Spiral brands, both from a local organic store. Good luck! ~ JJ

      Reply
  32. Roclynn says

    June 17, 2015 at 2:55 pm

    Hi there!
    Your pie looks to die for 🙂 I will be making it. However I am not a fan of the nut you are using. May i substitute almonds for it? This will be my second raw pie Ive made this month. I’m loving raw pies right now.

    Cheers!

    Reply
    • JJ says

      June 17, 2015 at 4:00 pm

      Hi Roclynn, Cashews would be the best substitution, soaking the full quantity in water for 4 hours. You could use almonds but the base may not be as smooth, also make sure to soak them for at least 8-12 hours. Good luck! ~ JJ

      Reply
  33. Summer says

    September 14, 2015 at 4:32 am

    For the coconut milk in the filling, do you use canned? Also what kind of rice or nut milk do you use that is raw? Do you make it yourself? Do you think I could I just do 1 cup of coconut milk instead of half nut milk? Thanks, I can’t wait to try it!

    Reply
    • JJ says

      February 24, 2016 at 1:42 am

      Hi Summer, yep, canned coconut milk. Whatever kind of rice or nut milk you prefer is fine and yes you can sub it with more coconut milk but the pie will have a stronger coconut flavour. Hope you enjoy the recipe! ~ JJ

      Reply
  34. Angie says

    January 31, 2016 at 4:46 am

    I was really happy and exciting about making this pie for my friends birthday. Most pies stay in tack if you leave them out of the refrigerator, but this pie completely fell apart. I followed the directions very precise. I would have and others would have enjoyed this pie if it didn’t go flat on me. I was so sad and disappointed about the texture. I guess that’s what happens when you make a no bake pie. Even if it fell apart the flavor was great. I just wish the texture was more firm.

    Reply
    • JJ says

      February 24, 2016 at 1:47 am

      Hi Angie, this is a raw pie, not a no-bake pie that is set via another method (such as eggs or corn flour) to stay solid. Coconut oil and nut puree rely on cold to stay set – you’ll find this the case with pretty much any raw pie or raw nut-based cheesecake. However if refrigerated for the full 4 hours or overnight it will stay firm out of the fridge for at least 30 mins provided it isn’t a really hot day. ~ JJ

      Reply
  35. Julie says

    March 27, 2016 at 9:55 pm

    In following directions to this aesthetically appearing pie, I had high expectations to bring to Easter dinner; however, the upfront flavor is either TOO salty or TOO strong in mac nuts! Yikes!

    Will be making alternative dessert.

    Reply
    • JJ says

      March 27, 2016 at 11:32 pm

      Hi Julie, sorry to hear it didn’t work out for you – from your description I would guess that you may have used salted raw macs instead of just raw macs, therefore starting out with far more salt than called for in the recipe. It’s possible that the nut milk you used may have added salt as well depending on the brand. As for the flavour being ‘too strong in Mac nuts’ as they are the base of the pie that isn’t surprising, as noted in the recipe the macs (or a portion of them) can be subbed for cashews. Hope your alternative dessert tuned out.

      Reply
  36. Vicki says

    July 18, 2016 at 9:39 am

    Hi there! This recipe looks delicious, but I actually stumbled across it because I saw your chocolate cake recipe that was split into four layers had chocolate whipped coconut cream between each layer. I assume this might be a small modification of the whipped coconut cream in this recipe – could you please tell me how?! Thanks.

    Reply
    • JJ says

      July 20, 2016 at 12:30 am

      Hi Vicki, thanks! Ah the elusive Whipped Chocolate Coconut Cream recipe… it never made it up with the other layers *hangs head* but after a few requests this week and last I’ve finally added it in. You can find it here: http://84thand3rd.com/whipped-chocolate-coconut-cream – hope you enjoy the cake! ~ JJ

      Reply
  37. Olga says

    March 13, 2019 at 6:00 am

    It looks perfect and tasty! Can’t wait to have this anytime of the day, love it!

    Reply
  38. Anna says

    March 16, 2019 at 10:04 pm

    It’s amazing! I just randomly found your blog looking for this recipe. Awesome! Good for you!

    Reply
  39. Alina says

    March 25, 2019 at 4:02 am

    It looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!

    Reply
  40. Mariya says

    April 6, 2019 at 4:19 pm

    This is really a great recipe. I will make this at the next chance i get.

    Reply
  41. Anna says

    April 11, 2022 at 6:27 pm

    It looks so tasty but If you freeze it will it tastes the same after?

    Reply

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Hollywood, CA. May, 2023.
TGIF y’all. ••• The quail egg mini brunch TGIF y’all. 
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The quail egg mini brunch spread is back. This time in all its stop motion glory. Go forth and brunch thyself (waffle thyself? coffee thyself? dealers choice). 💥🍳🧇🍞🥑☕️🫖
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Apparently today is National Strawberry Day, it’ Apparently today is National Strawberry Day, it’s overcast and raining in LA (so a plate of sunshine is absolutely necessary), and if you’ve been here for more than a hot second you know how I feel about toast.
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Toasted sourdough, goat chèvre (or vegan cream cheese), sliced strawberries, cucumber ribbons, fresh mint, olive oil, black pepper, just a pinch of salt. Go forth and feast.
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I took this video on Jan 1. I even wrote a caption I took this video on Jan 1. I even wrote a caption and everything. And I intended to post it that day as a reflection moving into a new year. But instead, mom and I went out for pizza and wine, and then it was Jan 2, and so on and so on. 
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So instead you’re getting it on Feb 1. A new day and another new month (but what is a new month or a new year, other than a societal convention really). 
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Because, each day, each sunrise, we have the opportunity to start anew - no matter how big or little that start may be. A chance to take another step forward - no matter how many steps back you feel you’re fighting against. 
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What’s your order? 🍳 … When the middle litt What’s your order? 🍳
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Happy Blursday. ☕️ ••• Styled & poured b Happy Blursday. ☕️
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Styled & poured by me 💁🏼‍♀️, photographed & lit by @ivansocal 📷, at @plateandpatina 🍽
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My go-to pizza topping combo 🍕 Made on that dou My go-to pizza topping combo 🍕 Made on that dough from a couple weeks ago and voiced by the middle little (who is about as different from her younger sister as you can get!) 💥.
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Sometimes this combo gets prawns too 🍤. Most of the time I don’t bother mixing the ingredients in a bowl and just layer them on top. The cheese is a hard goat cheese (because I can’t do 🐄). The ‘spices’ 🌱 is Sicilian oregano. The measurements are random at best - a handful of this, a splash of that. 
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If you have a fave veggie or seafood pizza combo I’d love to hear it. Because as Ms.S says, voila, yummy yummy pizza!
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