Coco Lemon Banana No-Bake Pie

15 minutes + 20 minutes of cool down, 8 servings, 250 calories per serving, gluten-free, vegan, raw.

Ingredients

  • 1 cup gluten free oat flakes
  • 1 pinch cinnamon powder
  • 2 tablespoons maple syrup or coconut nectar
  • 2 tablespoons coconut oil
  • 1 tablespoon vanilla extract

Filling:

  • 2 lemons juiced
  • 1 tablespoon lemon zest
  • 4 ripe bananas
  • 1 tablespoon vanilla extract
  • 170g (6oz) creamed coconut

Directions

This is a super simple and fancy desert that you can make to impress and satisfy your guests.

  1. With a fork mash 3 of 4 of the bananas in a bowl.
  2. Heat up a double boiler and let the creamed coco soften. When it is soft, add the mashed banana, lemon juice, and vanilla. Mix well and set aside.
  3. To prepare the crust, ground the oat flakes in a blender and pour into a bowl.  Add all the other ingredients from the crust into it and mix well until the oil and sugars are well incorporated to the oat.
  4. Grease a pie pan and pour the oat mixture into it. Flatten it with your hand and press it. Put the  crust into the freezer for 5 minutes, then remove and pour the banana mixture into the crust and flatten it with a spatula.
  5. Peel and slice the 4th banana and lay some banana slices on top of the pie. Let it cool down 15-20 minutes in the freezer before cutting it. You can keep the pie either in the freezer or a fridge.