My partner LOVES bananas and desserts involving bananas. I wanted to make her something special to celebrate her completing an intense, four week summer arts workshop. She was so immersed in her workshop that we saw very little of one another. I’d leave for work while she was still sleeping, and she’d come home while I was sleeping. It was the most backward schedule that we have ever had. The week before she finished her program, we made a deal to have a “just us” weekend. And to start off our weekend, I was originally going to surprise her with her favorite ice cream, roasted banana ice cream, but I couldn’t find the recipe I bookmarked and was too inpatient to find it while grocery shopping. So instead, I made the next best banana dessert… vegan chocolate banana cream pie.
This was an amazing dessert that set up very nicely. It reminded me of exactly what the real stuff tasted like, but only better and healthier and lighter! What was also great about this recipe was that we were barely able to taste the silken tofu, unlike other silken tofu recipes that I’ve made before. I can almost guarantee that non-vegans will like this recipe, too!
Vegan Chocolate Banana Cream Pie (adapted from Dairy Free Cooking)
1 (14 ounce) box of silken tofu, drained
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 tablespoons lemon juice
2 tablespoons coconut oil
3 very ripe bananas, mashed
1/2 cup raw cashews, finely ground
Your favorite vegan prepared pie crust or graham cracker crust
Prepare the vegan pie crust of your choice according to the recipe. Fit into a 9″ pie plate and bake according to the recipe’s instructions. Allow crust to cool completely on a wire cooling rack.
In a blender or food processor, process the silken tofu until creamy. Add the sugar, salt, lemon juice, vanilla extract, and coconut oil and process until well combined and very creamy. Add the mashed bananas and finely ground cashews and process until smooth. Pour into the prepared pie crust and chill for at least 2 hours or until set.
Vegan Chocolate Ganache
16 ounces good quality dark dairy-free chocolate, coarsely chopped
1 (15-ounce) can coconut milk (not light version)
1/2 teaspoon vanilla extract
Place the coarsely chopped dark chocolate in a medium-sized bowl. Set aside.
In a small saucepan over medium-high heat, heat the coconut milk until bubbles just begin to appear around the edges and steam rises from the surface. Pour the hot coconut milk over the chopped chocolate and let stand without stirring for 5 minutes. After 5 minutes, stir the chocolate-coconut milk mixture until glossy and smooth (this will take about 2 minutes of gentle stirring). Add the vanilla extract and stir until incorporated. Use warm or slightly cooled.
To finish the pie:
Prepare the Vegan Dark Chocolate Ganache according to the recipe. Pour immediately onto the set banana filling and allow to cool completely until set. Chill for at least 1 hour before serving. Serve cold.
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