Lucy Di Marino

Banana Cream Pie

Creamy and rich with a soft and crumbly base, this delicious and wholesome raw banana cream pie is great for breakfast, afternoon tea or dessert.



• 20 g banana
• 80 g pitted dates
• 90 coconut chips


• 1 ¼ tbsp baobab powder
• 50 g coconut cream
• 220 g banana


• 2 tbsp desiccated coconut


In a food processor or high speed blender, process the base ingredients on a low speed until broken down and well combined.

Press firmly into a mould around 12 cm x 4 cm.

Blend the filling ingredients until completely smooth and pour into the base.

Sprinkle with desiccated coconut, gently pressing down to flatten the top of the pie.

Freeze to set for 3 hours.