This post is sponsored by Bremner Farms. All thoughts, feelings, and opinions expressed in this post are my own, and I thank you for supporting the brands that help make this site possible.
Dairy-free, gluten-free, refined sugar-free banana cream pie that requires only 20 minutes of preparation and zero cooking. A an easily adaptable healthier dessert perfect for summer.
You know when you’re craving something sweet and substantial for dessert and your typical square of dark chocolate just won’t cut it?
I’ve got three words for you:
Quite possibly my favorite pie in existence.
As a die-hard chocolate lover, there are few non-chocolate desserts I deem drool-worthy, and banana cream pie is at the top of that list. Creamy, sweet, melt-in-your-mouth-y, nutty, positively heavenly. This recipe only requires about 20 minutes of prep time, zero cooking or baking, and is silly simple to make compared to 99.987% of the pies out there. A true diamond in the rough. While temps are cooling off just a tad where I live, it’s still quite toasty outside, so I’m still game for little to no cooking or baking.
One of the best parts about this recipe is it’s easier to make than most banana cream pie recipes out there. We skip the pie dough entirely and make the crust by tossing raw almonds and medjool dates in the food processor, and the filling is nothing more than a whipped coconut cream situation.
Everything that goes into this creamy dreamy dessert is whole and natural. I used raw unpasteurized almonds from Bremner Farms for the crust and for garnish. Bremner Farms is a family-owned operation based near Chico, California. They specialize in growing organic raw almonds and walnuts and put a great deal of care into the growing and harvesting process. You can learn more about the company and purchase raw nuts in bulk through their website HERE.
I go through both almonds and walnuts like crazy on a weekly basis, because I not only eat them as a healthy snack, but I also use them in granola, baked goods, and salads and all sorts of entrees. In order to keep them fresh, I store them in a sealed bag in my freezer. Because they thaw quickly, I simply leave them frozen until I’m ready to use them in my cooking – this way, I have a continuous supply and don’t need to worry about the nuts going bad. Since the holidays are quickly approaching, stocking up is a brilliant idea for all your holiday cooking and baking needs.
So to re-cap and summarize, what we have here is a mega succulent dessert that happens to be…
- Refined sugar-free
For me, this is the perfect dessert to whip up and keep on hand in the freezer. Whenever I’m craving dessert (which is basically on the daily), I take the pie out of the freezer, cut a slice, put the whole pie back in the freezer (a large zip lock bag is your best friend in this application), then let the slice thaw for a few minutes (if I have the patience to do so). Upon proper thawal, the pie becomes super creamy. You can also eat it frozen like an ice cream cake, which is typically how it goes down for me, because I have the patience of a 2-year old.
In addition to this being the perfect treat for those, like me, who don’t eat gluten and refined sugar, this is also a wonderful option to bring to gatherings since there is always bound to be a few people who have diet restrictions.
And that is it! We’re ready to proceed forth into the magical land of almond crust and dairy-free no bake pies. Be sure to check out Bremner Farms for all your bulk almond and walnut needs! Enjoy!