Get the Recipe: Vegan Banana Cream Pie (Gluten-free)
A simple, indulgent vegan banana cream pie that also happens to be gluten-free and refined sugar-free! Prepare this all-time favourite dessert in just a few easy steps, and you won't even know it has no dairy or eggs.
Ingredients
For the crust
- 2/3 cup gluten-free oats
- 3/4 cup almond flour
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 1 large banana, sliced
For the toffee filling
- 2 1/2 tbsp cornflour
- 1/3 cup coconut sugar
- 1 1/2 cups plant based milk
- 1 tsp vanilla extract
For the cream
- 4.5 oz coconut cream, left to chill in the fridge overnight
- 1 tbsp coconut sugar
- 1 tsp vanilla extract
Equipment
- Conventional oven
- Pie tin
- Mixing bowl x2
- Non-stick saucepan
- Whisk
- Electric whisk
Instructions
- Preheat the oven to 180 degrees C/350 F.
- Make the crust. Add the oat flour, almond flour, maple syrup, and coconut oil to a large mixing bowl. Mix together until well-combined, then transfer to a pie dish and press down firmly. Bake in the preheated oven for 5-7 minutes, until golden but not dry.
- Add the cornstarch, coconut sugar and plant based milk to a saucepan over a medium heat. Bring to a simmer, whisking together the ingredients together, then leave to simmer for 2-3 minutes, until thickened. Remove from heat, add the vanilla extract and set aside to cool in the fridge for around 15 minutes.
- Carefully transfer the solid part from the coconut cream cans to a mixing bowl and whisk together using an electric whisk with the coconut sugar and vanilla extract.
- Pour the toffee sauce into the coconut cream and continue whisking until thoroughly combined.
- Arrange a layer of banana slices over the crust, followed by the cream filling. Leave to chill in the fridge for an hour before decorating and serving.
Calories: 193kcal, Carbohydrates: 20g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Sodium: 63mg, Potassium: 119mg, Fiber: 2g, Sugar: 9g, Vitamin A: 9IU, Vitamin C: 2mg, Calcium: 71mg, Iron: 1mg