This lighter version of a banana cream pie is gluten free, vegan and made extra delicious with a caramel banana filling!
Cashew coconut crust:
1 cup raw cashews
1/4 cup shredded, unsweetened coconut
1/2 tsp cinnamon
1/4 tsp salt
2 medjool dates, pitted and halved
2 tsp coconut oil, melted
Add cashews, coconut, cinnamon, and salt to a food processor and pulse until you have a crumbly mixture. Add dates and pulse until mixture starts to come together. Drizzle in coconut oil and pulse a few more times.
Press mixture into tart pan (or if using regular pie tin, line with parchment paper) and press crust into pan. Freeze for 15-20 minutes while making filling.
Caramel Banana Filling:
1 cup raw cashews, soaked in warm water for 1-2 hours
1 1/2 cup mashed bananas (4-5 bananas)
1 8 oz container vegan cream cheese
1/2 cup Caramel nutpods
1 1/2-2 tbsp maple syrup
1 tbsp lemon juice
1 tsp vanilla
3/4 tsp cinnamon
1/8 tsp salt
2 tbsp coconut oil, melted
For topping: 2 bananas, sliced
Date caramel (optional)
Soak cashews in warm water for 1-2 hours. Drain and rinse.
Mash bananas and add to blender with cashews, cream cheese, and nutpods. Blend until smooth and creamy.
Add in maple syrup, lemon juice, vanilla, cinnamon, and salt. Blend until ingredients are well incorporated. Stream in coconut oil and continue blending.
Pour on top of frozen crust and freeze for 3-4 hours.
Right before serving, remove from freezer and let sit for 15 minutes to soften. Top tart with freshly sliced bananas and date syrup (optional). Store in freezer.