Raw salted caramel banana cream pie jars

Raw salted caramel banana cream pie jars

“When I was a girl, my life was music that was always getting louder. Everything moved me. A dog following a stranger. That made me feel so much. A calendar that showed the wrong month. I could have cried over it. I did. Where the smoke from a chimney ended. How an overturned bottle rested at the edge of a table. I spent my life learning to feel less. Every day I felt less. Is that growing old? Or is it something worse? You cannot protect yourself from sadness without protecting yourself from happiness.” - Jonathan Safran Foer | Everything is Illuminated

WalnutsCrustBANANASRaw salted caramelRaw salted caramel banana cream pie jarsRaw salted caramel banana cream pie jarsRaw salted caramel banana cream pie jars

Notes: If you’re not fond of bananas, you can make this with pretty much any fruit (berries, peaches, etc.) – just substitute about 2/3 cup of puree. Depending on the sweetness of the fruit, you may have to add a few more dates to amp things up a bit. If you’re not into the high fat thing, you can replace 1/2 cup of the cashews with an extra ripe banana (or two). I’ve made this recipe with a few heaping tablespoons of raw cacao powder and it did not disappoint. Although I highly recommend adding a heavier pinch of salt and a couple extra dates to help balance the bitterness of the cacao.

RAW SALTED CARAMEL BANANA CREAM PIE JARS

Crust
1 cup raw walnuts
2 medjool dates, pitted

Salted caramel
3-4 medjool dates, pitted and soaked 15 minutes
1/3 cup warm water
Small pinch of Himalayan salt

Banana cream
1 cup raw cashews, soaked overnight
2 small ripe bananas
2 medjool dates, pitted and soaked 15 minutes
1/4 cup raw almond milk
1 tsp pure lemon juice
Pinch of fine Himalayan salt

In a food processor fitted with the S blade, blend the walnuts into a fine meal. Add the dates and process until crumbly. Divide a little over 3 tablespoons of the mixture between 5 small jars and press up/into the sides. Cover and refrigerate until ready to use.

Place the dates on a small plate and mash the shit out of them with a fork (this may take up to 5 minutes) until they turn into a lumpy paste. Add a bit (1 tablespoon) of the 1/3 cup of water and continue mashing until smooth. Scrape date mash into a small bowl and stir in remaining water until combined. Pass through a fine mesh strainer (to remove chunks) then stir in salt. Transfer caramel to an air tight jar and refrigerate until ready to use. Will keep for up to three days. Stir before using.

Prepare the banana cream by adding the cashews and bananas to the base of a high speed blender, such as a Vitamix; blend for 30 seconds. Add the dates, milk, lemon juice, and salt; mix on high speed for 30-45 seconds, scraping down the sides as needed. Divide the cream mixture between the jars and drizzle with salted caramel. Chill for at least an hour. Best served within 24 hours, but will last for up to three days in the refrigerator. Top with banana slices and walnut pieces (if desired) just before serving. If freezing, consume within two weeks and thaw before serving.

Yield: 5 jars

  • shanna mallon January 6, 2014 at 9:23 AM

    powerful quote and beautiful recipe.

  • Alessandra January 6, 2014 at 9:31 AM

    Looks amazing as always! x

  • Ashley January 6, 2014 at 9:59 AM

    Well this is just unbelievable. Yum.

  • Katrina @ Warm Vanilla Sugar January 6, 2014 at 10:09 AM

    This sounds like the perfect dessert!!

  • Stefanie January 6, 2014 at 10:12 AM

    Amazing. Love finding sweet treats that don’t call for sugar. Thanks!

  • Melissa @ Treats With a Twist January 6, 2014 at 11:09 AM

    “Mash the shit out of them…”
    LOVE you! Haha. Cracks me up.
    Makes me crave banana cream pie. Which I haven’t had in ages bc of all the dairy and sugar…which I guess is your point exactly, right? Love.

  • nora&laura January 6, 2014 at 11:11 AM

    wow! this looks so delicious!!

  • Nazia @ This Baker Girl Blogs January 6, 2014 at 11:48 AM

    Gorgeous photographs and a beautiful recipe!

  • Laura January 6, 2014 at 12:16 PM

    I am so fond of banana treats, and recipes telling me to mash the shit out of things, and JSF, and you ❤❤❤

  • Stacy January 6, 2014 at 1:07 PM

    Such a great quote. As one who feels deeply, it’s good to be reminded that this is not a bad thing to hold onto, despite society’s encouragement toward stoic adulthood. And this recipe! Looks delicious.

  • Kathryn January 6, 2014 at 1:10 PM

    Love everything about this (and, most of all, the banana substitutes for the banana-skeptics amongst us!)

  • cheri January 6, 2014 at 2:19 PM

    This look amazing! I will be making soon.

  • Nastassia January 6, 2014 at 3:31 PM

    Love this recipe! Where did you get those cute wooden spoons from? Keep up the delicious work :)

    • Ashlae January 6, 2014 at 4:37 PM

      Hi Nastassia!

      I can’t remember – but I bet they’d be really easy to make.

  • Katy January 6, 2014 at 6:09 PM

    That’s such a beautiful quote. I just finished his book “Eating Animals” and it was one of the most powerful books I’ve ever read. That next one is definitely on my list. I love the ease of this recipe and especially that it’s raw. Pinned.

  • Karolina January 6, 2014 at 6:16 PM

    Just made these tonight and they were fantastic. The flavors and textures were perfect. Exactly what I wanted. So did husband and two year old who licked the vitamix clean. Thanks girl.

  • The Vegan Cookie Fairy January 7, 2014 at 5:59 AM

    I love that your personality shines through in your cooking directions (‘mash the shit out of them’, ha!). What a beautiful quote, I’ve heard a lot about Jonathan Safron Foer but haven’t got round to reading any of his works yet. (Is the quote relevant to you in any way, perchance?)

  • Emma Galloway January 8, 2014 at 6:27 AM

    Oh yep this looks goood! Yum.

  • chelsey January 8, 2014 at 7:02 PM

    i just found your lovely blog and i’m so lucky i did! your recipes are amazing and these little banana pies are definitely on my to do list now:)
    thanks for sharing
    xo Chelsey

  • Jason January 9, 2014 at 3:30 PM

    AWESOME! Really nice photos.. was looking all day for something like this, I can’t wait to try it.

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  • vegandivas January 10, 2014 at 9:09 AM

    That looks amazing and the salted caramel remedy is something I can’t wait to try!

  • Amanda @ Easy Peasy Organic January 10, 2014 at 10:15 PM

    Have you read Shaun Tan’s “The Lost Thing”? Or seen the short film of it? The quote you shared today reminds me of it very, very much. A xx

    • Ashlae February 7, 2014 at 8:46 AM

      Hi Amanda -

      I haven’t, but you’ve sparked my interest. Going to check them both out today. Thanks!

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  • Steph January 12, 2014 at 12:16 AM

    Hi, just found your blog and have got to say… it is AWESOME! Your delicious posts will probably come in handy!

  • sara forte January 13, 2014 at 4:46 PM

    oh yes. I like this very much. the little pots are so precious!

  • Corina Nika January 14, 2014 at 10:41 AM

    Goodness! that is simply divine

  • Sonja January 14, 2014 at 3:09 PM

    I think I commented on some other social media, but I am obsessed with this idea – it is perfect! Can you make it for me? :)

  • Adam January 17, 2014 at 8:51 PM

    These sound perfect, I love the jars you used!

  • Jenny @ BAKE January 20, 2014 at 7:02 AM

    These look amazing! I love how you have presented them

  • Cindy February 23, 2014 at 7:50 AM

    These look delicious! Will make once my bananas ripen a bit more. Question for you. You mention additional dates and salt under the banana cream ingredients, but don’t refer to them in the instructions. Are they part of the cream? Thanks, Ashlae!

    • Ashlae February 23, 2014 at 12:05 PM

      Hi Cindy –

      Yes and FIXED! Thanks for the catch.

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  • Lauren March 22, 2014 at 12:07 AM

    Made these. Tasty. Can’t wait to make with my precious apple bananas when I can get them again.

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