Sugary cravings are only normal around Christmas time and as a vegan, there are many delicious dessert options with hidden health benefits to choose from. This week, I craved a classic banana pudding pie.
I decided I wanted to use a cookie crust with a banana pudding to suit my own taste buds. Here’s the recipe:
Cookie Crust:
- A box of white Oreo cookies
- 3 tbsp. vegan earth balance butter
I purchased a box of white Oreo cookies (which are vegan!) and blended them with vegan butter until they were the consistency of sand granules. Then press them into a pie shell container until even. Refrigerate for one hour while making the rest of the pie.
Banana pudding pie mixture:
- 4 ripe mashed ripe banana (about 4 bananas)
- 2 cups of almond milk
- 1/8 tsp salt and tumeric
- 2 tbsp pure maple syrup
- 2 1/2 tbsp coconut butter or buttery spread
- 1/2 cup almond milk of choice
- 3 tbsp cornstarch
- 1/2 tsp pure vanilla extract
Mash four bananas together in a bowl and add the almond milk, salt, turmeric, maple syrup and coconut butter and blend together. Once blended, warm up and add cornstarch and additional almond milk and bring to a boil. Once boiling, stir with a whisk consistently for two minutes while the mixture thickens. Remove from heat and cool.
Once cool, pour on top of the cookie crust and refrigerate for two to three hours until it is solid. Enjoy!
Vegan desserts use top-quality ingredients and that usually makes it takes a bit more authentic than the typical pudding pies you see in stores. Try adding a bit of flax seed and vanilla protein powder for a hidden nutrient kicks (especially if feeding to kids).
What kind of pie would you like to see Women’s Post make? Let us know in the comments below.
