banana split cream pie
Recipe type: Dessert
Cuisine: Vegan
  • For the Graham Cracker Crust:
  • 1.5 cups crushed graham crackers
  • 4 tablespoons melted coconut oil
  • For the Banana Cream Filling:
  • 1¼ cups raw cashews (soaked overnight)
  • 3½ tablespoons coconut oil, melted
  • ¼ cup pure maple syrup
  • 1 banana, sliced
  • ⅓ cup full-fat coconut milk
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons lemon juice
  • For the Banana Split Toppings:
  • fresh banana slices
  • chopped walnuts
  • coconut whipped cream (or your favorite whipped topping)
  • chocolate sauce
  • cherries
  1. ~Soak cashews in water overnight or for at least 6 hours!~
  2. Crush graham crackers into a fine powder. I used a food processor and pulsed until the right consistency. Transfer to a medium bowl and stir in melted coconut oil until well combined. Press firmly down into an 8 inch pie plate or tart pan. Place in the freezer to set.
  3. Meanwhile, drain cashews and place into a food processor. Add melted coconut oil, maple syrup, banana slices, coconut milk, vanilla and lemon juice. Blend until smooth and creamy scraping down sides as needed. (this may take a few minutes!) Pour into pie crust and use a spatula to smooth. Place back into the freezer for 3-4 hours or until set.
  4. Once set, let thaw for a few minutes for easier slicing. Add desired toppings and enjoy!
  5. Store in the freezer!
Recipe by BeginWithin Nutrition at
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