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
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Ingredients
- For the crust:
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1 cup
raw almonds
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10
Medjool dates, pitted
-
1/4 teaspoon
pure vanilla extract
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1 tablespoon
melted coconut oil
- For the filling:
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1
large ripe banana
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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
Directions
- For the crust:
-
For the crust, place all of the crust ingredients in a large food processor and pulse until a crumbly mixture forms.
-
Press the crust evenly into 2 individual deep-dish casserole dishes or an ungreased dish of your choice. Set aside.
- For the filling:
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For the filling, place all of the filling ingredients in a large food processor and process on high until smooth and creamy.
-
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.
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Garnish with banana slices and serve at slightly room temperature.
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