We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bake the pie crust and let it cool completely.
Blend the dates and water (or milk) in a blender until you achieve a smooth paste.
Spread the date paste evenly over the cooled pie crust.
Slice the bananas into rounds and arrange them on top of the caramel layer.
In a bowl, mix the plant-based yogurt with the protein powder to create the cream.
Spread the cream over the banana layer to cover the pie.
Decorate and garnish as desired.
Want to keep this recipe for later? We can email it to you!
Ensure the pie crust is completely cooled before adding the caramel layer to prevent it from becoming soggy.
Use ripe bananas for a naturally sweeter flavor.
Experiment with different protein powder flavors to customize the taste of the cream.
Refrigerate the pie for at least 30 minutes before serving for a firmer texture.
Can I use a store-bought pie crust?
Yes, a store-bought pie crust works perfectly for this recipe. Just make sure it is vegan if you're following a vegan diet.
What can I use instead of dates for the caramel?
You can use a store-bought vegan caramel sauce or blend soaked dried figs as an alternative.
Can I skip the protein powder?
Yes, you can skip the protein powder, but it may slightly alter the texture and flavor of the cream.
How long does this pie last in the fridge?
The pie can be stored in the fridge for up to 2-3 days. Cover it to prevent it from drying out.
Can I make this pie gluten-free?
Yes, simply use a gluten-free pie crust to make this recipe gluten-free.
