No-Bake Nut Butter Banana Pie (Paleo-Vegan)

This No-Bake pie is the ultimate dessert that you’ll want to make over and over again!! A simple date and pecan crust with a creamy cashew butter and banana filling– sooo delicious!! The fudge drizzle on the top only adds to the yumminess. No-Bake, Vegan, and Paleo, but most importantly, a huge crowd pleaser!

Allow me to introduce you to your new favorite dessert: No-Bake Nut Butter Banana Pie!!! YOU GUYS….. I CANNOT GET ENOUGH!!!

So if you’re one of those people who loves a creamy mousse like texture, and loves nut butter, you’re going to obsess over this one too.

The crust is crunchy with salted pecans, and sweetened with dates. We have the salty nut butter combined with the sweetness of banana, made fluffy and delicious by whipping with full fat coconut milk. And then we get to the final part: a fudge drizzle, pecans, and sea salt!!! What could be better?!?!

Not much, except that I am about to make this pie even more awesome. NO-BAKE!!! EASY!!!

How to make No-Bake Nut Butter Banana Pie

So I just promised you this pie was easy. So easy that I’ve already made it a few times for a few cookouts. And now that it’s summer, we’re all about anything that requires no baking. We start off with blending pecans and dates in a food processor until a dough texture forms. Press all along the edges of a pie plate or spring form pan.

Then get right to the filling: a combination of cashew butter (can also use almond butter in its place), bananas, full fat coconut milk, maple syrup and vanilla extract. Whip in your blender or food processor until smooth. Pour on top of the crust.

Freeze for 4-5 hours, or overnight to let set. Then melt some chocolate chips and coconut oil to drizzle on top.

For an added bonus, top with pecans or almonds and sea salt.

Once you let sit at room temperature for about an hour, it’s ready to slice up and enjoy. Store this pie in the fridge after you’ve enjoyed the first slice, but I am sure it won’t last long!

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No Bake Nut Butter Banana Pie with Fudge

Prep Time 20 minutes

Servings 8

Author Amy Rains

5 from 3 votes

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Ingredients

For the Crust:

• 1 cup roasted and salted pecans
• 2/3 cup pitted medjool dates (about 15 dates)
• 1 tsp vanilla extract

For the Filling:

• 3 ripe bananas
• 1.5 cups cashew butter*
• 1/2 cup full fat canned coconut milk
• 1/4 cup real maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt

For the Topping:

• 1/3 cup chocolate chips (use VeganPaleo friendly)
• 1 tbsp coconut oil
• 1/4 cup diced pecans or almonds
• 1/2 tsp sea salt

Instructions

1. Lightly grease a pie plate or springform pan and set aside.

2. In a food processor or blender, blend pecans, dates, and vanilla extract until a dough shape forms. You may have to pause a few times and scrape the sides of the bowl with a spatula. Spoon the dough into the pie plate, and spread around the bottom of the pan, pressing firmly into the dough to form the crust.

3. Now make the filling: in a food processor or blender, blend bananas, cashew butter, coconut milk, syrup, vanilla extract, and sea salt. Blend until completely smooth. Pour filling on top of the pie crust. Transfer to the freezer, and freeze until pie is set. About 4 hours (or overnight).

4. About an hour ready to serve, remove from the freezer. Make the topping by heating up the chocolate chips and coconut oil (can do on the stovetop or in the microwave in 30 second intervals). Once smooth, drizzle on top of the pie. Top with pecans or almonds, and then sprinkle with sea salt.

5. Once pie has been brought to room temperature, it's ready to cut into slices and serve. Store in the fridge, does not have to be frozen.

Recipe Notes

*Can use almond butter or nut butter of choice