Raw Vegan Plum & Banana Pie

Whether your vegan or not, raw vegan treats are the absolute best thing ever!! Decadently rich and delicious with the added bonus of being only full of whole food goodness. This Raw Vegan Plum & Banana Pie recipe came about when I had a bag full of candy plums from the organic markets sitting in my fridge….. and well not sure what to do with them!

While I love cooking I also don’t have a huge amount of patience for recipes that take ages or have too many processes. I like good, clean and tasty food fast. While this one does have a few more steps than most of my recipes, it is still simple and worth the effort I promise!!

Raw Vegan Plum & Banana Pie

Raw Vegan Plum & Banana Pie Recipe

Raw Vegan Plum & Banana Pie Recipe:


1 cup medjool dates, pitted and pre soaked

1 cup shredded coconut

1 cup almond meal

1 tsp vanilla paste

1 tbs coconut oil

1/3 tsp all spice

2 generous pinches of a high quality salt



2 cups cashews

1 tbs coconut oil

1 tsp vanilla paste

3/4 cup coconut cream

1 tbs maple syrup

1 ripe banana


Plum Sauce:

6x fresh plums, stones removed & fruit halved

1 tsp rose water

A little extra coconut cream


Line the base of a pie dish with baking paper and grease the sides with coconut oil.

Combine all the base ingredients into a food processor to create a smooth, thick crust. Evenly distribute the mixture over the base of the pie dish, press firmly and continuing 1 cm up the sides. Cover the dish and place in the freezer to set while preparing the filling (min 20 min).

Combine all the filling ingredients in a food processor until smooth and thick. Pour the filling evenly on-top of the crust and return to the freezer to further set.

For the plum sauce, place 5 of the plums and the rose water into a small saucepan. Add a few tbs of filtered water and on the stove top, allow to simmer with the lid on, on a low heat. Take off the heat once the plums have softened and the juice has reduced to a thicker consistency. Blend the contents of the saucepan in a food processor to create a smooth sauce. Allow to cool.

Pour the sauce evenly over the pie and return to the freezer to set.

When your ready to serve. Top with a sliced plum and drizzle with the extra coconut cream.


Store in the fridge. Or freezer for a ice-cream style cake.



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