Delicious vegan Banana Chocolate Cream Pie. Layers of banana and chocolate mousse topped with shredded coconut and fresh bananas for a gluten-free and naturally sweetened wholesome dessert.
Preheat the oven to 350 F. In a food processor mix together walnuts and coconut until well combined. Add maple syrup and blend until it forms a crumbly dough that sticks together when pressed. Transfer the walnut/coconut mixture to a 9" pie pan and press the crust into the bottom and sides of the pan so that it is about 1/4" thick. Bake the crust for 10 -12 minutes until the edges are lightly brown and toasted. Remove from oven and let cool. Once cool, add a layer of sliced bananas on the bottom and place in the refrigerator.
To make the coconut banana custard, drain and rinse 1 cup of raw cashews. Place them in a powerful blender with lemon juice and coconut oil and blend until completely smooth. Add the creamed coconut, bananas, vanilla extract, and salt. Blend until well combined. Spoon the filling into cooled pie crust and spread evenly. Place the pie in the refrigerator and to let it chill while making the chocolate banana custard.
Clean out the blender. To make the chocolate banana custard, combine the remaining cashews with the maple syrup blending until very smooth. Add cacao powder, bananas, vanilla extract, and salt and blend until well combined. With motor running, slowly add coconut oil until thoroughly mixed. Pour the mousse over the chilled banana custard and return to the refrigerator for 2 hours to let the custards set up.
When you're ready to serve, top with fresh bananas. The pie should be served chilled.
This pie can be made a couple of days in advance. To store, tightly wrap chilled pie and place it in the freezer. Let thaw 1 hour in the refrigerator before topping with banana slices and serving.
If you can't eat or don't like coconut, you can omit it. Add an additional 1/4 cup of cashews to the banana layer to bulk it up.