Vegan and Gluten Free No Bake Chocolate Banana Cream Pie

Vegan and Gluten Free No Bake Chocolate Banana Cream Pie is just what you need to make for this holiday weekend! it’s incredibly delicious, perfect for hot days and actually a healthy dessert!

seriously, you should check out the ingredients because you’re going to be amazed!

this recipe is sponsored by Endangered Species Chocolate. all recipes and opinions are my own. thank you to my sponsors and amazing community for supporting upbeetandkaleingit, you are so appreciated.

the crust is sweetened with dates and then the filling is sweetened with bananas.

then, in partnership with Endangered Species Chocolate, i used my absolute favorite bar to add a chocolate shell to the top.

their Strong + Velvety Dark Chocolate is a dream and has been my favorite for YEARS!

it’s a favorite of people for good reason. the chocolate is 88 percent cocoa and made with amazing ingredients.

there’s not a lot of sugar at all, just 3g of sugar per serving.

the bar is a strong, full-bodied cocoa with a velvety-smooth profile. it’s amazing just for snacking or using in no bake or baked goods.

one of my favorite things to do is stuff medjool dates with the squares and add some peanut butter on top!

ESC is bringing awareness to the plight of the Jaguar with this chocolate bar.

it’s always amazing to work with a brand that gives back, especially to wildlife and as you know, animals are everything to me :).

ok, so Vegan and Gluten Free No Bake Chocolate Banana Cream Pie should set in the freezer overnight.

you make the crust in the food processor and then line a pie pan. a cake pan works as well.

the filling is made in the blender, poured inside the crust and placed in the freezer overnight. it takes many hours to set!

then, i like to thaw the pie a bit, add the chocolate shell and place back in the freezer for like 10 min.

in order to slice the pie and not get cracked chocolate, it has to sit out quite a bit at room temperature.

Vegan and Gluten Free No Bake Chocolate Banana Cream Pie should be stored in the freezer after it’s been sliced and needs to be thawed before eating.

again, you can leave it out at room temperature until the filling has softened along with the chocolate shell top.

if you love Vegan and Gluten Free No Bake Chocolate Banana Cream Pie, then try these other recipes from my blog!

Vegan Puppy Chow Cups

Vegan No Bake Sugar Cookie Bars

Vegan Peanut Butter and Chocolate Chip Marshmallow Fudge

Date Sweetened Raw Vegan Cheesecake

Copycat Chewy Bars (Vegan + GF)

No Bake Vegan Millionaire Shortbread Pie

Copycat Chewy Bars (Vegan + GF)

Healthy No Bake Vegan Birthday Cake Bars

Peanut Butter Cherry Chia Jam Cups

here’s everything you need to make Vegan and Gluten Free No Bake Chocolate Banana Cream Pie

roasted almonds

gluten free oats

cocoa powder


almond butter or any nut butter

dairy free milk

coconut flour


full fat coconut milk

raw cashews

vanila extract

coconut oil

ESC Strong + Velvety Dark Chocolate

are you going to make Vegan and Gluten Free No Bake Chocolate Banana Cream Pie?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Vegan and Gluten Free No Bake Chocolate Banana Cream Pie

Recipe by MaryCourse: Desserts, No Bake


Prep time




  • crust
  • 1 cup almonds

  • 1/4 cup cocoa powder

  • 1 cup pitted dates

  • 1/3 cup runny nut butter

  • 1/2 cup almond milk + 1 tbsp

  • 1 cup gluten free oats

  • 1/3 cup coconut flour

  • filling
  • 3 medium large overripe bananas

  • 1 cup full fat coconut milk

  • 1/2 cup raw cashews soaked in hot water, rinsed and drained

  • 2 tbsp melted coconut oil

  • 1/2 tbsp vanilla extract

  • chocolate shell
  • 2 ESC Strong + Velvety Dark Chocolate Bars

  • 2 tbsp coconut oil

  • bananas for topping


  • make the crust ingredients in a food processor and blend until a thick, grainy dough forms. it’s thick, so you may have to stop pulsing and use a spoon to scoop the dough back together and then resume pulsing.
  • then, add to a parchment lined pie pan.
  • blend the filling ingredients in a blender and add to the crust.
  • freeze overnight and then take it out to thaw about 45 minutes. next, melt the chocolate shell ingredients and pour on top.
  • place back in the freezer about 10 minutes and then bring out to thaw again depending on how hard the filling and shell are. see notes in text on how to prevent chocolate from cracking when cutting into slices.
  • the filling should be on the softer side and then it’s ready to eat (similar to firm mousse).
  • store in the freezer and thaw before eating.

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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