This Dulce de Leche Banana Cream Pie is not your regular dessert. This pie is super high in fiber, made with all-natural ingredients, is vegan, dairy free, gluten free, no bake and includes a powerhouse superfood that takes this dessert into the next level.
This dessert is not only guilt free it provides you with awesome nourishment and all the benefits that come from chia seeds.
This dessert can easily be made free of any added sugar by either leaving any of the syrup out or by simply using liquid stevia.
For my husband and I, we no longer crave super sweet foods so we found the recipe without any stevia or sweetener to be perfect.
This recipe can be made in an 8 inch spring form pan but I like to use a 6 or 7 inch spring form pan and build the dessert super high. Because the dessert is so filling and satisfying you only need a tiny slice this way.
This recipe is definitely one of my more recent favorite dessert options.
The bottom layer is a slightly cinnamon, nutty cookie. The next layer is a rich, thick caramel and the top layer is a creamy banana pudding.
If you love caramel and banana cream pie you will adore this recipe!
For more of my favorite banana inspired recipes and other caramel inspired desserts check out the links below:
- Whipped Coconut Cream & Salted Caramel Pie
- Coconut Lime Mousse Pie (Raw/Vegan)
- Healthy Chocolate Banana Cream Pie (GF, Raw and Vegan)
- Salted Caramel BANANA CREAM PIE
- Caramel Blondie Brownie Cheesecake (Vegan/Raw)
This recipe is no-bake, vegan, gluten free, dairy free, high fiber and made with all natural whole food ingredients including a powerhouse superfood.
If you make this recipe or any other from the DAMY Health Blog or The Healthy Rebel App please make sure to use the hashtags #DAMYHealth & #HealthyRebel when sharing your pictures on Facebook, Pinterest and Instagram so I can enjoy your versions of my treats!
Ingredients:
- 1 Cup Raw Cashews
- 1 Cup Raw Almonds (or 1.5 Cup Oats)
- 1 Cup Shredded Coconut
- 1 Cup Super Soft Pitted Medjool Dates
- 1/2 tsp Cinnamon
- Dash of Sea Salt
- 2 tsp Vanilla Extract
- 2 Tbsp Coconut Oil
- 2-4 Tbsp Warm Water (only if dough is not sticking after blending)
- 1.5 Cups Pre-Refrigerated Solidified Coconut Cream
- 1/4 Cup Natural Cashew Butter
- 1 tsp Vanilla Extract
- 1/4 Cup Chia Seeds (pre-soaked for 10 minutes in a 1/4 cup of water water - in a bowl)
- 3-4 Super Ripe Medium Bananas
- *A few drops of liquid stevia or a couple tbsp of maple syrup if you have a sweet tooth (we didn't use it)
- 1 Cup Super Soft Pitted Medjool Dates
- 2 Tbsp Pure Almond Butter
- 2 Tbsp Coconut Sap, Maple Syrup or Agave (to make this no-added-sugar use a few drops of liquid stevia)
- 1/4 tsp Sea Salt
- 2 Tbsp Coconut Oil
- 1.5 tsp Vanilla Extract
- *Extra Coconut Cream and sliced bananas to decorate if desired.
Directions:
- Place chia seeds in a bowl with water and set aside.
- Place all cookie crust ingredients into your food processor and blend until a coarse consistency. If your dough isn't sticking together add 1 tbsp of water at a time - pulsing until it sticks.
- Press crust down into your spring form pan evenly.
- Place all caramel ingredients into your food processor and blend until completely smooth.
- Layer over top of crust and place in the freezer (I spread my caramel higher on the sides making a bowl shape).
- Place all banana cream filling ingredients, including pre-soaked chia seeds, into your food processor and blend until completely smooth.
- Place over top of caramel layer and crust. Place in the refrigerator for 2-3 hours.
- Right before serving decorate with coconut whipped cream and sliced bananas.
- Serve and enjoy.
- Store in a sealed-tight container in your refrigerator.
DAMY Members - This recipe is a wonderful treat option.
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