Banana Cream Pie with Chocolate Meringue

Need I say more? Creamy, meringue-y, bananas and chocolate. My husband said this was his favorite of all my pies, which says a lot because I have made countless pies over the years!

It was my son’s 1st birthday on the 20th. I almost made another cake that I have been wanting to perfect the recipe, but when thinking about Jolan, and what he really loves, there was no doubt that it needed to involve bananas. So I put my creation hat on and came up with this delicious creamy goodness.

This pie is raw, vegan, refined sugar free, flour free, but definitely not flavor free!! To my knowledge, and under my supervision, my son hasn’t had sugar yet. And barely any dairy. And to celebrate his 1st year on this wonderful planet, I did not want to introduce him to the white addictive substance. I generally choose to celebrate life, with, well life. And that is what raw food is.


Ingredients for crust:

  • 2 cups raw walnuts
  • 1 cup raw almonds
  • 1 cup dates
  • 1/8 cup coconut oil
  • dash of salt


  • put all ingredients in food processor and blend until well combined, but not too much or it will get too sticky and oily. You want it to stick together when pressed down but have the look of clumpy soil when done processing.
  • press in the bottom of pie dish, or a 10inch springform pan.
  • set in the fridge while making the filling

This recipe makes a lot of filling. Too much for just one 9 inch pie. I made a pie AND 6 “cupcakes”.However,  it is perfect for a 10 inch springform pan.

Ingredients for banana filling:

  • 3 cups soaked cashews
  • 3/4 cup young coconut meat
  • 2 large ripe bananas
  • 2 cups almond milk
  • 2tsp vanilla extract
  • 1/3 cup irish moss paste
  • 3/4 cups raw agave
  • 1 TBS soy lecithin
  • 1/2 cup melted coconut oil


  • blend 1st 7 ingredients in a high speed blender until smooth
  • add the lecithin and coconut oil and blend until well incorporated
  • pour into pan or pie dish.
  • Set in freezer for a couple hours. If you make it in advance, keep in freezer and pull it out at least an hour before serving. Top with Chocolate meringue before serving and any additional treats. I added caramelized bananas 🙂
  • NOTE: this is too much for just one 9 inch pie dish. I made 1 pie and 6 “cupcakes” with all this filling. It is perfect for a 10 inch springform pan.

Ingredients for chocolate meringue:

  • 1/4 cup young coconut meat
  • 1 cup coconut milk
  • 1/4 cup irish moss paste
  • 1/4 cup soaked cashews
  • 3 TBS agave
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1-2 TBS raw cacao powder
  • dash of salt
  • 1 tsp soy lecithin
  • 1/4 cup coconut oil


  • blend first 9 ingredients until creamy
  • add last 2 and blend well
  • store in the fridge until ready to use. Typically let set in the fridge for several hours before using.

Butternut Squash Shake

I bought my first seasonal butternut squash at the market this past week. I am excited for this season and all the fun recipes I will be creating! I chose to bring in this Fall  season with a delicious shake. It’s kinda like pumpkin pie in a cup, but really cold.

After making it I envisioned so many alternatives to making this, the possibilities are endless!! So glad the season is just starting 😉

I wish I would’ve taken a better picture, but I had 3 little children tugging on me as I was photographing their dessert. Their patience was running thin and I decided to stop the torture and give them their treat. I will probably be making this again, and will hopefully get a better picture.



  • 1 cup chopped butternut squash/ 200 grammes de butternut
  • 1 tray on coconut ice cubes (my trays make 16 ice cubes)– For this I planned a few hours ahead and froze coconut milk in an ice cube tray, the good kind coconut milk, with the cream and all./ 16 glacons de lait de noix de coco ( j’utilise du lait de coco soit fait frais ou en cannette ou carton, et je congele au joins 4 heures)
  • 4 medjool dates/ 4 dates medjool
  • 1 large frozen banana, sliced/ 1 banana gelee, coupee
  • 1 1/2 cups almond milk/ 1/3 de litre de lait d’amande (Ou un peu plus selon la texture desiree)
  • 1 1/2 tsp pumpkin pie spice/ 2 cuillieres a caffe d’epices d’autumn melangees (canelle, noix de muscade, clous de girofle)


  • put everything in a blender and blast it on high until desired consistency/ mettez tout dans un blender et faites tourner a fond
  • I topped this with a few chopped pieces of dates and crushed pecans/ j’ai ajoutee des morceaux de noid de pecans et de dates pour decorer
  • this made enough for 2 adults and 2 children/ ca a fait assez pour 2 adults et 2 enfants

Chocolate Soft serve

I love chocolate and I love sweets. I also love having a treat at night once all the kids are in bed 🙂 But I also love my body and my health so I must be choosy of what I put in my body and how often. This one came together because I really wanted something quick and easy and I was really in the mood for soft serve This treat is just that! I think it took me under 3 minutes to put this together. And it hit all the right spots for me: it’s sweet, it’s chocolatey, it’s quick, it’s healthy, it’s creamy, it’s cold. It’s YUM!!!!



  • 1 frozen banana
  • 1/4 cup almond milk
  • 2 TBS raw cacao powder
  • 1 large date (or any other sweetener you have on hand)
  • pinch of salt


  • put all ingredients in blender and blend on high until smooth
  • eat immediately!!

This was enough for just one serving. And in all honesty, if I have doubled the recipe, it probably would’ve still only been enough for one serving 😉