- 1 14-oz (400g) package of soft tofu
- 2 ripe medium bananas
- 1/3 cup (80ml) full-fat coconut milk
- 1/4 cup (60ml) maple syrup
- 2 TBS coconut oil, melted
- 1 tsp pure vanilla extract
- 1 cup (175g) dried medjool dates
- 3/4 cup (90g) walnut halves
- 1/4 cup (20g) shredded unsweetened coconut
- crushed graham crackers
- sliced strawberries
- sliced bananas
- sliced blueberries
- BANANA CREAM PIE: Prepare pie crust by pitting the medjool dates and soaking it in hot water for 10 minutes. Crush the walnuts in a food processor and empty into a bowl. Next, blitz the softened medjool dates in the food processor and empty date paste into the bowl with walnuts. Add shredded coconut and mix the dough with your hands. You can also make the dough by adding the walnuts, dates, and coconut in the food processor together, but I usually find larger walnut chunks when using this method. Press the dough onto a 9 or 10-inch pie pan and form a crust.
- Prepare the Banana Cream: Mix tofu, bananas, coconut milk, maple syrup, coconut oil, and vanilla in a blender until smooth. Pour banana mixture into the pie crust.
- Cover pie with foil and freeze or refrigerate until the pie filling sets. Freeze it for 4 hours before serving or refrigerate for 6 to 7 hours. Garnish pie with strawberries, bananas, and blueberries.
- DECONSTRUCTED BANANA CREAM PIE: To make the deconstructed version, blend banana cream ingredients together. Freeze cream for 2 hours. When you’re ready to serve, add crushed graham crackers to the bottom of a glass or bowl. Spoon the banana cream on top. Add strawberries, bananas, and blueberries for garnish.
- Refrigerate leftovers in an airtight container. You’ll want to finish leftovers in the next day or two.
1. Adapted from Minimalist Baker’s Vegan Banana Cream Pie recipe.
2. You may notice that the color of the banana cream changes once it is refrigerated or frozen. That color change naturally occurs when blended bananas are not consumed immediately.