Coconut Banana Cream Pie – Raw & Vegan

Here’s something a little interesting, and it’s (sort of) raw. I say “sort of”, because a few ingredients such as maple syrup and carob powder aren’t considered “raw” by everyone. There are “truly raw” carob powders available, however it’s not always guaranteed that the temperature was kept low enough during processing. Either way, if you eat raw foods, the carob powder and maple syrup can easily be substituted for more “raw friendly” items such as agave nectar and raw chocolate. (I’ve been interested in raw recipes in the past, and I was actually inspired recently to try out another raw recipe by an old highschool acquaintance, Elena. She’s got her own blog going on, and has some pretty cool recipes for raw food lovers!)

So here’s my tasty recipe for a coconut banana cream pie! This recipe makes 4 small servings. It’s a very rich and decadent pie that’s slightly higher in calories, so I suggest keeping the servings small. Enjoy! 🙂

Coconut Banana Cream Pie – Raw & Vegan



  • 1/2 cup pitted honey dates, soaked for about 5 minutes.
  • 1/2 cup ground almonds
  • 1/2 cup walnut butter (home-made is best!)
  • 1/4 cup carob powder (tastes similar to cocoa powder, but a little sweeter)


  • 1 banana (I used a frozen banana, it may be a better idea to use one that’s not frozen though, as it causes the coconut butter to harden…)
  • 1/2 cup coconut butter (to make: blend/process 1 cup flaked coconut for 5-10 minutes until a liquid forms. It may be slightly grainy still. Pour into a jar/cup, and allow to harden slightly for about 15 minutes. It will be creamy and smooth in texture. This does not need to be refrigerated.)
  • 2 tbsp almond butter (again, home-made is best, but store-bought is alright too)
  • 1/2 tsp vanilla extract (real, not that artificial stuff!)
  • 1/4 cup almond milk

Chocolate Sauce

  • 1/2 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 2 tbsp almond milk
  • 4 tbsp coconut butter
  • 1 tbsp carob powder


  • For the base, stir all ingredients together in a bowl until mixed well. Press into the bottom of a plastic wrap lined bowl, and freeze for 30-60 minutes.
  • For the filling: using a blender, food processor, or immersion blender, mix all filling ingredients together. Pour the mixture on top of the semi-frozen base, and return to the freezer for another 20-30 minutes.
  • For the chocolate sauce: mix all ingredients together, and drizzle over the finished pie prior to serving!
  • To serve: Simply remove the pie from the bowl by pulling the plastic wrap carefully, and cut into four slices. Serve with chocolate sauce drizzled on top, and enjoy! 🙂 If the pie is too hard, allow to soften for a few minutes before serving.
Here's the pie! :)

Here's the pie! 🙂

And now for a "fancy picture" :)

And now for a "fancy picture" 🙂

Honey Almond Butter

Growing up, one of the most common sandwiches I had for my lunches was peanut butter & jelly. It was simple and satisfying. In the past few years, I’ve come to the realization that I have a new favourite over peanut butter: almond butter! I would usually buy the pre-made stuff from the grocery store, but at just over $6 per jar, it was getting a little expensive… Bulk Barn has a lot of different spreads and nut butters, which is great… However, the almond butter from there had a bit of an odd taste. On my last trip there, I decided to buy a large quantity of almonds instead of almond butter, and give it a go myself! I’m really glad I did, because this home-made almond butter turned out WAY better than any I’ve ever bought from a store in the past! It’s so simple that anyone can do it, and you can literally JUST use almonds for this recipe. You can also use other types of nuts, or combine nuts for an interesting flavour. You can sweeten it as you like, or not. And if you want a really creamy spread, you can add a little bit of extra virgin olive oil. You can also add in other flavours like vanilla, cinnamon, or even some cocoa powder! Here’s what I did for my honey almond butter, enjoy! 🙂

Honey Almond Butter


  • 1 cup raw almonds, out of shell
  • 1-2 tsp extra virgin olive oil
  • 1-2 tbsp golden liquid honey


  • You can make this nut butter with raw almonds if you like. For mine, I toasted my almonds. If toasting, pre heat your oven to 350 F. Spread the almonds in a single layer on a cookie sheet. Bake until fragrant, about 8 minutes.
  • Remove the almonds from the oven, and allow to cool.
  • In a blender or a food processor, blend 1/2 cup of the almonds until all almonds are ground. Almonds do have their own natural oils, but using extra virgin olive oil will make the spread a lot smoother. You can use less or more oil depending on the texture you want. Add half of the oil you are using to the blender once the almonds are crumbs, use a spatula to scrape down the sides of the blender jar, and blend some more until the almonds are a desired consistency. You may need to scrape down the sides of the jar every few seconds. This whole process can take up to 10 minutes.
  • Once the desired consistency is reached, use a spatula to assist in pouring the butter into a jar or plastic container that can be sealed. Repeat the previous step with the remaining 1/2 cup of almonds and oil.
  • After all of the butter is poured into the jar, add the honey, and stir until combined.
  • This almond butter will keep at room temperature for about 1 week. {Mine is almost finished, and it hasn’t even been a week… 😉 } For other nut butters such as peanut butter, it’s best to store in the fridge to prevent it from going rancid. After 1 week, store any left over almond butter in the fridge. Bring to room temperature for about 20 minutes for an easier spread.