Make Ahead

Raw Almond Butter Banana Cream Pie

May 27, 2013
Author Notes

I love banana cream pie, especially during the summer time. There is nothing better than a cool dessert on a hot summer day. I am also pretty obsessed with almond butter and was looking for a way to create a healthier dessert. BAM! This is the best of both worlds, a creamy, nutty almond butter combined with bananas and maple syrup for a sweet filling. It all gets poured over an almond date crust that makes for an absolutely to die for dessert! —misschels

  • Serves 2
  • For the crust:
  • 1 cup raw almonds
  • 10 Medjool dates, pitted
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon melted coconut oil
  • For the filling:
  • 1 large ripe banana
  • 1/2 cup raw, unsalted almond butter
  • 1/3 cup pure Maple syrup
  • 1/3 cup unsweetened, vanilla almond milk
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
In This Recipe
  1. For the crust:
  2. For the crust, place all of the crust ingredients in a large food processor and pulse until a crumbly mixture forms.
  3. Press the crust evenly into 2 individual deep-dish casserole dishes or an ungreased dish of your choice. Set aside.
  1. For the filling:
  2. For the filling, place all of the filling ingredients in a large food processor and process on high until smooth and creamy.
  3. Pour the filling evenly over the crust, using a spatula to smooth it out. Cover with plastic wrap and freeze for 1 hour or so or until set.
  4. Garnish with banana slices and serve at slightly room temperature.
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