A huge bonus to this pie is that as the ingredients are pretty much what you might have in the morning i.e. porridge oats topped with banana, nut butter and  cacao nibs, you don’t need to feel guilty if you fancied eating it for breakfast!
Plus, the base is made from ground oats which give a really crumbly biscuit like texture when cooked (or for a raw recipe simply leave to set for a few hours in the fridge).

 Creamy cashew butter banana pie Desserts vegan
Creamy cashew butter banana chocolate pie- healthy version

I used oat cream for the filling which is a great change from coconut and is lower in fat (though coconut contains good, unique MCT fats so I’m not condemning it).

Recipe Serves 6/8
-150g oats
-2 Tbspn coconut oil
-2 Tbspn water
-1 Tbspn maple/date syrup
Creamy cashew butter banana pie Desserts vegan
-3 large ripe bananas
-4 Tbspns cashew butter approx. 100g
-75ml oat cream or coconut cream* if you prefer/cannot find oat cream
-1 heaped Tbspn coconut oil
-1/2 teaspn vanilla powder
Optional: 1 Tbspn cacao powder for a slight chocolaty taste
-sprinkling of raw cacao nibs to top (or grated/chopped dairy free dark chocolate)
*coconut cream is the solid bit of canned coconut milk


Preheat the oven to 150C
Blend the oats in a food processor until they resemble a flour consistency
Melt the coconut oil & mix it with the syrup & water then pour it into the oats while the processor is on until it forms a dough ball in the machine then press into a lined tin (4 inch across)
Bake for around 15mins or simply leave to set in the fridge for 2/3hrs
Blend together all of the other ingredients except for the cacao nibs
Pour this mix onto the base, top with the nibs (and nuts if you fancy it) then place into the freezer for 30-40mins then transfer to the fridge for another 30min
Place at room temp for about 15mins before cutting and enjoying!
*Keep in the fridge or place back in the freezer if you plan on keeping a few slices longer than 2/3 days

Creamy cashew butter banana pie Desserts vegan