Raw Chocolate Banana Cashew Cream Pie Bars

The first time I made Raw Chocolate Banana Cashew Cream Pie Bars, I was experimenting in my kitchen, trying to impress some friends with a healthy dessert. I remember the anticipation as I layered the flavors, each one more tantalizing than the last. The rich, creamy texture of the cashew cream combined with the sweetness of the ripe bananas created a dessert that felt indulgent yet guilt-free. It was a warm summer evening, and as we took our first bites, I felt a surge of joy seeing everyone’s smiles. These bars quickly became a staple in my dessert rotation, and every time I make them, they transport me back to that sunny afternoon of laughter and camaraderie.

Ingredients Required for Raw Chocolate Banana Cashew Cream Pie Bars

When creating Raw Chocolate Banana Cashew Cream Pie Bars, each ingredient plays a pivotal role in achieving the perfect balance of flavor and texture. The combination of nuts, fruits, and natural sweeteners not only makes these bars delicious but also nutritious. Here’s what you’ll need:

• 1 cup raw pecans: These nuts provide a crunchy base and are packed with healthy fats.
• 2 cups raw unsweetened coconut: Adds texture and a hint of tropical flavor.
• 1 cup pitted packed dates: Sweeten the bars naturally while keeping them moist.
• 2 teaspoons vanilla extract: Enhances the overall flavor profile.
• Pinch of flaky sea salt: Balances the sweetness.
• 2 cups roasted cashews: The creamy element that makes this dessert indulgent.
• 2-4 ripe, but firm bananas, sliced: Provides natural sweetness and moisture.
• 1/2 cup coconut oil, melted: Helps bind the ingredients and adds a lovely coconut flavor.
• 1 cup cocoa or cacao powder: Gives the bars their chocolatey taste.
• 1/3 cup honey, more or less to taste: A natural sweetener to enhance the flavor.
• Hemp or sesame seeds, for topping optional: Adds a nutritious crunch.

Raw Chocolate Banana Cashew Cream Pie Bars Instructions

Making Raw Chocolate Banana Cashew Cream Pie Bars is as simple as it is rewarding. Prepare to create something truly special that will impress everyone!

1. Line an 8×8 inch square baking pan with parchment paper, ensuring it covers the bottom and sides for easy removal later.
2. In the bowl of a food processor, combine the pecans, 1 cup of coconut, dates, 1 teaspoon of vanilla, and a pinch of salt. Pulse until finely chopped and the mixture holds together when squeezed in your hand. This texture is crucial for a solid base. Press the mixture evenly into the prepared pan and place it in the freezer to firm up.
3. Without cleaning the food processor, add the cashews, the remaining 1 cup of coconut, 1/2 cup of water, and the remaining 1 teaspoon of vanilla. Pulse until the mixture is smooth and creamy. You want it to be spreadable but still thick.
4. Remove the base layer from the freezer and pour the creamy cashew mixture over it, spreading it evenly. Carefully layer the sliced bananas on top, ensuring they cover the entire surface.
5. In a separate bowl, whisk together the melted coconut oil, cocoa, and honey until smooth. Pour this rich chocolate mixture over the bananas, ensuring an even coat.
6. Place the entire pan back in the fridge and chill for at least 1 hour, or until the bars are firm and set.
7. Once firm, remove the bars from the pan using the parchment paper. Place them on a cutting board and cut them into squares or rectangles, depending on your preference.
8. Serve topped with fresh bananas and a sprinkle of hemp or sesame seeds for an added crunch. These bars keep well in the fridge, so feel free to make them ahead of time!

Variations to Try

If you’re looking to get creative with Raw Chocolate Banana Cashew Cream Pie Bars, you’ve come to the right place. These bars are versatile and can be easily modified to suit your taste or dietary preferences. Here are some variations you might enjoy:

• Storage: Keep the bars in an airtight container in the fridge to maintain their freshness. They will last up to a week.
• Freezing: You can freeze these bars for longer storage. Just cut them into portions and wrap individually in plastic wrap before placing them in a freezer bag.
• Pairing: These bars pair wonderfully with a scoop of dairy-free ice cream or a dollop of coconut whipped cream for a decadent dessert experience.
• Nut Alternatives: If you have nut allergies, consider using sunflower seeds or pumpkin seeds in place of the pecans and cashews.
• Flavor Boost: Add a splash of almond extract or a tablespoon of almond butter for an additional layer of flavor.
• Top It Off: Experiment with different toppings like shredded coconut, chopped nuts, or cacao nibs to enhance the texture.

Perfect Pairings for Raw Chocolate Banana Cashew Cream Pie Bars

• Fresh Fruit: Serve your bars alongside fresh berries or sliced apples for a refreshing contrast.
• Nut Butter: A drizzle of almond or peanut butter adds a delicious and creamy addition to your bars.
• Seasonal Events: These bars are perfect for summer picnics, birthday parties, or even as a sweet treat during Ramadan.
• Meal Ideas: Enjoy them as a dessert after a light salad or as an afternoon pick-me-up with tea.
• Storage Tips: Always keep these bars in the fridge to maintain their texture, and consume them within one week for the best flavor.

FAQ

Conclusion

Raw Chocolate Banana Cashew Cream Pie Bars are a delightful blend of health and indulgence, boasting rich flavors and a creamy texture that makes them irresistible. I encourage you to try this recipe and bring a little joy to your dessert routine. You’ll love how easy it is to make these bars, and I guarantee they will quickly become a favorite in your household.

Raw Chocolate Banana Cashew Cream Pie Bars

The perfect sweet treat awaits you with these Raw Chocolate Banana Cashew Cream Pie Bars. Creamy, rich, and deliciously satisfying, they combine the goodness of nuts with the sweetness of bananas. Ideal for any occasion, these easy-to-make bars will have everyone asking for more. Give them a try tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Desserts

Cuisine American

Servings 16 bars

Calories 200 kcal

Equipment

• Frying Pan
• Whisk
• Food Processor
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1 cup Raw Pecans
• 2 cups Raw Unsweetened Coconut
• 1 cup Pitted Packed Dates
• 2 teaspoons Vanilla Extract
• Pinch Flaky Sea Salt
• 2 cups Roasted Cashews
• 2-4 Ripe, But Firm Bananas, Sliced
• 1/2 cup Coconut Oil, Melted
• 1 cup Cocoa or Cacao Powder
• 1/3 cup Honey More or less to taste
• Hemp or Sesame Seeds, for Topping (Optional)

Instructions

 

• Line an 8x8 inch square baking pan with parchment paper, ensuring it covers the bottom and sides for easy removal later.
• In the bowl of a food processor, combine the pecans, 1 cup of coconut, dates, 1 teaspoon of vanilla, and a pinch of salt. Pulse until finely chopped and the mixture holds together when squeezed in your hand. This texture is crucial for a solid base. Press the mixture evenly into the prepared pan and place it in the freezer to firm up.
• Without cleaning the food processor, add the cashews, the remaining 1 cup of coconut, 1/2 cup of water, and the remaining 1 teaspoon of vanilla. Pulse until the mixture is smooth and creamy. You want it to be spreadable but still thick.
• Remove the base layer from the freezer and pour the creamy cashew mixture over it, spreading it evenly. Carefully layer the sliced bananas on top, ensuring they cover the entire surface.
• In a separate bowl, whisk together the melted coconut oil, cocoa, and honey until smooth. Pour this rich chocolate mixture over the bananas, ensuring an even coat.
• Place the entire pan back in the fridge and chill for at least 1 hour, or until the bars are firm and set.
• Once firm, remove the bars from the pan using the parchment paper. Place them on a cutting board and cut them into squares or rectangles, depending on your preference.
• Serve topped with fresh bananas and a sprinkle of hemp or sesame seeds for an added crunch. These bars keep well in the fridge, so feel free to make them ahead of time!

Notes

• Tip 1: Keep the bars in an airtight container in the fridge to maintain their freshness. They will last up to a week.
• Tip 2: You can freeze these bars for longer storage. Just cut them into portions and wrap individually in plastic wrap before placing them in a freezer bag.
• Tip 3: These bars pair wonderfully with a scoop of dairy-free ice cream or a dollop of coconut whipped cream for a decadent dessert experience.
• Tip 4: If you have nut allergies, consider using sunflower seeds or pumpkin seeds in place of the pecans and cashews.
• Tip 5: Add a splash of almond extract or a tablespoon of almond butter for an additional layer of flavor.

Keyword Cashew Cream Bars, Healthy Dessert Bars, No Bake Snack, Vegan Chocolate Bars

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Meet Layla Reed

I’m Layla! I am happiest when I’m cooking with ingredients that are fresh from the market and in season. I love creating rustic, wholesome dishes that truly celebrate the natural flavors of the produce. I worked alongside Romina to ensure this recipe feels grounded, authentic, and absolutely delicious. I hope it brings a taste of the season to your home!