No-Bake Chocolate Peanut and Banana Pie - whole pie on an angle

No-Bake Chocolate Peanut and Banana Pie

Recipes by Karen Anderson
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No-Bake Chocolate Peanut and Banana Pie - whole pie on an angle

This No-Bake Chocolate Peanut and Banana Pie is adapted from one that came in a recent newsletter from Isha Foundation. It’s vegan. And delicious. And easy too. That’s a winning formula but it’s not surprising to me.

I’ve had the pleasure of staying at the Isha Foundation’s ashrams in both India and Tennessee. The food is always the freshest and highest quality fruit, vegetables, grains and dal prepared with awareness and the greatest TLC.

No-Bake Chocolate Peanut and Banana Pie - cut open to show interior
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No-Bake Chocolate Peanut and Banana Pie

No-Bake Chocolate Peanut and Banana Pie - whole pie overhead view

A No-Bake Pie that’s sure to become a family favourite, it’s loaded with chocolate, peanuts and bananas. Kids would have fun making this – with a little adult supervision.

  • Author: adapted from Isha Foundation
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 6 to 8 servings
  • Category: Desserts
  • Method: No-Bake
  • Cuisine: Comfort Food
  • Diet: Vegan

Ingredients

For the crust:

1 cup peanuts (you can also use ½ cup nuts and ½ cup oats)

1 cup pitted dates

1 Tablespoon cocoa powder

For the filling:

1 cup roasted unsalted peanuts

3 large (300 grams total) bananas

2 teaspoons vanilla extract

1/8 teaspoons salt

¼ cup coconut oil 

2 Tablespoons cocoa powder

3-4 Tablespoons honey 

For the (optional) ganache:

1 Tablespoon coconut oil (melted into a liquid form)

1 Tablespoon honey

1 Tablespoon cocoa powder

Note: you could also top this with more sliced bananas and a bit of whipped cream or whipped coconut cream

Instructions

  1. Place the crust peanuts, dates and cocoa in a food processor and pulse until they come together.
  2. Spoon the mixture into a 7-inch pie plate or springform pan and press firmly to cover the bottom and about an inch up the sides of dish.
  3. Place the filling peanuts in the food processor and grind to a powder, then add the bananas, vanilla, salt, coconut oil, cocoa powder and honey and pulse until a smooth filling forms.
  4. Pour this filling into the prepared crust and spread to an even thickness.
  5. Whisk together ganache coconut oil, honey and cocoa powder until smooth and drizzle or spread over the pie filling.
  6. Chill in the freezer or refrigerator for a minimum of 2 hours to set. Thaw for a few minutes before eating – if desired.

 

Notes

Equipment: 7-inch pie plate or springform pan, blender or food processor

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