Good-For-Anytime Banana Cream Pie (Gluten-Free & Vegan!)

Written by Nicole Perhne

I recently found myself wanting a sweet treat that would satisfy me without making my blood sugar levels go AWOL and see me needing a nap an hour later, so I perused my cupboards, pulled out different ingredients and started creating. The result? Impressive, if I do say so myself.

My banana cream pie requires no baking or cooking, can be served warm or cold and contains no gluten, refined sugar or dairy, making it the perfect healthy snack or treat. So you really can have your cake and eat it too, sans the guilt! This recipe has become a favorite in my home, and hopefully it will become one in yours too.

Makes 8-10 slices

Ingredients for base

  • 7 dates, softened and pitted
  • 1 cup activated walnuts
  • 1 cup activated cashews
  • 1/3 cup gluten-free rolled oats
  • ½ cup organic coconut oil, melted
  • ¼ cup shredded coconut flakes
  • ½ tsp. cinnamon

Ingredients for topping

  • 4 dates, softened and pitted
  • 1 medium – large banana, frozen
  • 1 cup macadamias
  • 2 tsp. vanilla bean essence
  • ½ can coconut cream
  • ¼ cup shredded coconut flakes
  • 1 tsp. cinnamon
  • Berries of your choice to garnish, optional

Directions for base

Combine all ingredients in a high-speed food processor or blender and process until all ingredients are mixed evenly. You want your mixture to be moist and firm. If the mixture is slightly crumbly, add a little more coconut oil.

Line a rectangular baking tin with baking paper and evenly spread the mixture in it, smoothing it down with a spoon. Cover and place in the freezer to allow the mixture to set (approx. 30 minutes).

Directions for topping

Combine all ingredients in a high-speed food processor or blender and process until all ingredients are mixed evenly.Remove baking tin from the freezer once it has set and pour the filling on top of the base, ensuring you have a level and smooth mixture.

Cover and place back in the freezer until the mixture sets (approx. 2 hours), then slice into pie pieces and garnish with fresh berries of your choice.


Place your can of coconut cream in the fridge to allow the mixture to set/thicken if it is too runny.

You can eat this pie straight after removing from the freezer or if you want a creamier "cheesecake" texture, place the pie in the fridge so it softens a little, then serve.

Store in an airtight container in the fridge (1 week) or freezer (2 weeks). Enjoy!

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