Vegan Banana Cream Pie Bars
Happy almost summer! I have been loving all of the summery desserts. Banana tastes so summery to me so I really wanted to create a banana dessert. Therefore, vegan banana cream pie bars were created.
This banana cream pie uses cashew butter and coconut cream for its creamy filling with just a touch of maple syrup for sweetness. If you don't like coconut cream don't worry, you don't taste it with the banana. The crust is made from a combo of oat flour, almond flour and coconut oil and it tastes really buttery! Although the crust does have to go in the oven for a bit, the rest of the dessert is made in your freezer so it's perfect for summer.
If you make this recipe, let me know what you think in the comments!
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
Ingredients
Crust
- 1 tbsp coconut sugar
- 1 1/2 cups oat flour
- 3/4 cup almond flour
- 1/2 cup melted coconut oil
Filling
- 1/3 cup coconut cream
- 1 banana
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 3/4 cup cashew butter
- 1 tsp vanilla extract
+ 1 additional banana for topping
Instructions
- Preheat oven to 350 degrees.
- Mix together your crust ingredients. I used my hands to get it really mixed. Press dough into a lined 8x8 baking dish. Bake for 12-14 minutes.
- Let crust cool in the freezer for 30 minutes.
- Add all filling ingredients to a blender and blend until smooth. Pour over crust and freeze for 4-6 hours until set.
- If you would like pie to be gooier, let it sit out for 30 or so minutes after it has set. Store pie in the fridge or freezer.
Find it online: https://avocadoskillet.com/vegan-banana-cream-pie-bars/