Raw Vegan Banana Cream Pie & Raw Vegan Whipped Cream

Banana Cream Pie


  • 1 cup walnuts
  • 1 cup pitted dates soaked for 15 minutes

Blend dates until mush. Blend walnuts till finely chopped or powdered. Combine the two in bowl or food processor. Mixture must be mold-able not dry and crumbly or too wet. Add a little coconut flour if too wet or add a little more date or coconut water if too dry/crumbly. Dust bottom of pie dish with coconut flour to keep crust from sticking, then begin to mold walnut/date mixture into dish. Work in a spiral motion to keep crust from tearing. Just like working pizza dough. Once it’s flattened out your ready to add your filling.


  • 3 frozen bananas
  • 1 fresh banana
  • 1¼ cup raw cashews
  • ½ cup raw coconut oil
  • Tbsp raw honey
  • ¼ cup coconut water
  • ¼ cup coconut flour
  • 1 tsp ground vanilla bean
  • 2 tsp lemon juice

Blend in high speed blender all ingredients except the fresh banana until creamy smooth. Pour mixture into pie crust. Slice up fresh banana and add to the top for a garnish.

Refrigerate overnight for pie to set up properly or freeze if saving for more than 2 days. Should keep for about 1–2 weeks in fridge and 1 month in the freezer.

Whipped Cream

  • 1/2 cup coconut cream
  • 1 Tbsp cold pressed coconut oil
  • 1 tsp raw honey
  • 1 tsp vanilla extract
  • 2/3 cup coconut water
  • 2 tsp lemon juice
  • A dash of pink salt

Blend all ingredients in a high speed blender. If consistency is too runny you can add some raw cashews or more coconut cream. Chill for at least 2 hours. Should last in the fridge for 1–2 weeks.

While making this dish I rocked out to the legendary Live at Fillmore East 1971 album by the Almond Brothers. Not the regular copy, but the extend 4 LP 200 gram version.. oh yeah! I highly suggest investing in a copy of this mind blowing show.

See my other recipes at HealYourDisease.com

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