No Bake Nut Butter Banana Pie with Fudge
Servings: 8
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
- Lightly grease a pie plate or springform pan and set aside.
- 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.
- 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).
- 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.
- 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.
Notes
*Can use almond butter or nut butter of choice