Dairy Free & Gluten Free Banana Cream Pie

I was watching a show the other week and they began to discuss pies. Specifically how bad American pies are, and I have to say it left me a little upset. So upset that I made a pie, ate it and then felt satisfied in knowing that American pies are indeed delicious!

Now, this pie is a little different because I can’t have dairy or gluten, but I have to say it was not that far off! The banana cream layer was a perfect consistency and tasted exactly how a banana cream pie should taste, without any of the fake tasting pudding stuff, this was the real deal!

The crust was something I wanted to present as baked. I have done raw vegan crusts and honestly you could even make this a no-bake crust with a little more honey, BUT I wanted this pie to be so close I wouldn't feel like I was eating something like a pie, I wanted it to be a real pie. So I baked the crust and Man oh Man was it worth it. It offered the perfect texture, tasting almost like a graham cracker!

The filling I felt like going half and a half with homemade ingredients was good enough as well because I wanted this to give you the experience of a real pie. Thankfully my local grocer carries dairy-free whipped cream! I used this as the second layer. Just make sure when you are serving the pie that you put this on right before serving as it can deflate a bit. If you have this issue, spread the whipped cream around and call it a day.

So with all this explained and talked about, let’s get to the details!

Banana Cream Pie

Crust

1 & 1/4th oat flour

1/3rd cup cold coconut oil

3 tbsp. flax meal

2 tbsp. honey

3 tbsp. water  

Pinch of salt

Directions 

Set the oven to 350F

Blend all ingredients together in a blender or food processor until combined.

Roll the dough into a ball and place in a 9” pie plate.

Spread the dough evenly in the plate and then bake for 20-22 minutes. The edges should be brown.  

Let cool

Filling

1 cup soaked cashews  

1/2 cup coconut cream

2 large banana

1/4th cup honey

2 tsp. vanilla

Pinch of salt  

2 tsp. lemon juice  

Directions

Soak your cashews in Hot water for about 15 minutes.  

Blend together all the ingredients until smooth and then refrigerate until pie crust has cooled

Once cool pour filling into pie crust and add a layer of bananas, top with whipped cream, more bananas and whatever else to make it look real pretty for your guests!!  

serve & enjoy!

Quick and Easy Vegan SunButter Chocolate Mousse // Valentines Day

I don’t know about you guys, but when it comes to Valentine’s Day treats the options are endless. The problem is that these options are usually not so much dairy free and gluten free. Plus making something is more of a romantic gesture then a store bought box of chocolates (Not that I will ever say no to them).

So in order to combat the issue at hand my friend and I came up with a gluten, dairy free, chocolate filed and EASY recipe to whip up for your special someone.

So, now that you know how much you need this recipe in your life this Valentine’s Day, or any day, here it is!

Ingredients

·         1 Cup Coconut (Or Greek ) Yogurt

·         1/4th Cup Creamy SunButter

·         Pinch of Salt

·         2 Tbsp Cocoa Powder

·         Sliced Strawberries

·         Chocolate Chips  

Mix the yogurt and sun butter together and spoon half of the mixture into jars. Add in cocoa powder and salt into the other half of the mixture and mix together. Spoon the rest into the jar and then top with strawberries and chocolate chips. Serve to your special someone, and enjoy!  

Vegan Sunflower Butter Chocolate Pie

Vegan Sun Butter Chocolate Pie

I’m not sure about you guys, but when it comes to the holidays the most important thing is of course family, but the second most important is always dessert! I always loved making fun new treats, but this became a bit harder to recreate when I went dairy and gluten free. I was determined to remake some boss desserts so that when my healthy treats came out, all else was forgotten.

I have had some really good recipes so far but this one takes the cake. Get it…cake…or pie I guess.

Anyways, this recipe was inspired by the classic peanut butter pie and I have to say, I ended up liking it better than the classic. SO without further adue here’s the recipe!

Ingredients

Crust

·         1 & 1/2 cup pitted and soaked dates.

·         1 tsp. salt

·         1 cup oats

·         1 tsp. vanilla  

·         2 tbsp. coconut oil

Sun Butter Layer   

·         1 & ½ cup sun butter

·         2 cups whipped coconut cream ( I used a store bought brand but you can make your own as well!)

·         1 tsp. vanilla  

·         3 tbsp. maple syrup

        Chocolate Layer

·         3/4th cup cocoa powder

·         1 cup whipped coconut cream

·         1 tsp. vanilla

·         1 tsp. salt

·         ½ cup pitted and soaked dates   

·         1/4th cup date water

Directions

For the crust soak the dates in hot water for about 15 minutes or let soak overnight in the fridge. Save the water for the individual layers.

Pulse all ingredients for the crust together and then press into the pie plate. Let set in the freezer while you make the layers.

For the Sunflower Butter layer use a mixing bowl and fold ingredients together until combined. Pour into pie pan and let set in the freezer.

For the chocolate layer blend all ingredients until fully combined. Add in more of the date water if needed to blend but make sure the moisture does not become watery, but keeps a thick and creamy consistency.

Pour in the last layer and let sit in the freezer.

Top with your favorite toppings such as nuts, coconut, chocolate, ice cream etc.

Here I used coconut whipped cream and shaved dark chocolate!

Bring to your next party and watch your guests as they stare in awe of this beautiful creation!

and THEN enjoy.