Have I ever mentioned how hard it is to be an immigrant?! You are not “there” and not “here”. Honestly, I will never be “here” 100% and I am OK with that. We love where we live but we will never be true Canadians like our children who were born here and have absorbed this culture from Day 1. Me and Alex talk about it often…Immigration has impacted our social lives greatly but it was the sacrifice, and we finally have found a way to enjoy ourselves in the environment that is not 100% ours. We live a great life and are grateful for every day! Anyways…
So, same situation with our food – I make very few Ukrainian dishes for health and labor intensity reasons. And yet have to Google the ingredients before creating my sweet potato Shepherd’s pie or healthy coleslaw recipe made of. I call my food contemporary North American with a Ukrainian flare.:)
Why am I telling you all that? Because traditional North American desserts are my top items I Google and love to “clean up”. If I made you a Ukrainian treat, it would raise a few eyebrows and roll out thousands of eyeballs. And I never really baked as a teenager, so I even have no idea how to make them. I left Ukraine when I was 19 and at that time my mom cooked for me, so I got kinda stuck in between. This year I will celebrate 15th anniversary of living in Canada. Hard to believe, almost as long as I lived in Ukraine, but my accent and life outlook will stay the same forever. That is how important those first 10 – 15 years of your life are shaping who you are. Me and Alex can already see our 8 year old giving us some weird looks when we are “trespassing” a private beach in Mexico…Seriously, relax, child. We are just looking and we won’t go to jail.:)
So, no bake banana cream pie was one of the desserts I saw in Cooking Light on the flight back from Mexico. It looked good!
It is summer and hot. I make a lot of no bake treats these days – no bake nutella pie, healthy peanut butter pie and no bake chocolate pie recipe. This no bake banana cream pie was super easy to make. I first started with simple healthy cereal crust borrowed from my healthy key lime pie bars. Then I proceeded to making date syrup that I poured over ripened sliced bananas. Finally topped with fluffy coconut milk and decorated with chocolate. Only all naturally occurring sugar, fructose, even in cereal.
This healthy no bake banana cream pie came out delicious making a perfect treat for a hot summer day! Kids approved! Enjoy and know that naturally sweetened dessert is OK to enjoy occasionally and won’t wreck your health like a traditional dessert loaded with refined sugar.
- 4 cups organic corn flakes (I used Nature's Path)
- 1/4 cup coconut oil, melted
- 4 tbsp raw honey or maple syrup
- 1 tsp pure vanilla extract
- 8 Medjool dates, pitted
- 1 1/2 cups any milk (I used unsweetened almond)
- 1/2 tsp pure vanilla extract
- 14 oz can coconut milk, full fat*
- 2 tbsp maple syrup
- 1/2 tsp pure vanilla extract
- 3 large ripe bananas, sliced + extra for decor
- Chocolate chips, for decor (optional)
- Place can of coconut milk in the fridge overnight.
- Crust: In a small food processor or powerful blender, process corn flakes until finely ground. Add to a medium bowl along with remaining Crust ingredients and thoroughly mix with spatula until well combined. Mixture should be crumbly sticking together into big lumps. Transfer to a non-stick tart pan or pie dish and level evenly with spatula making sure to cover the edges. With a bottom of a glass or large measuring cup press crust down and on the edges to pack tightly. Place in the freezer while you are making the syrup and toppings.
- Syrup: In a food processor or powerful blender, add all ingredients and process until very smooth. Transfer to a small saucepan, bring to a boil and cook on low until syrup has thickened and reduced by half (30 - 40 minutes), whisking occasionally. Cool completely by placing the saucepan in a bowl with ice.
- Toppings: Place glass bowl and mixer beaters in the freezer for about 10 minutes. Open can of refrigerated coconut milk - it should have separated into white cream and clear liquid. Scoop out white cream into previously chilled bowl and refrigerate clear liquid for smoothies or discard. It doesn't matter if some clear liquid got mixed with cream a bit. Beat coconut cream with a mixer for a few minutes. It doesn't have to get thick and fluffy as a whipped cream, and thickness will depend on how well coconut cream separated from clear liquid. Add maple syrup and vanilla, beat until well mixed.
- To assemble the pie, layer banana slices inside the crust, poor syrup over and spread whipped coconut cream on top. Decorate with banana slices and drizzle with melted chocolate chip, if you wish. Freeze for 2 - 3 hours, cut into 8 slices and serve immediately. To serve from frozen, allow to thaw for about an hour.
**I recommend using Thai Kitchen, Trader Joe's Coconut Cream or Compliments canned coconut milk with creamy consistency. I wouldn't use Asian brands, it is grainy and does not mix well.
Servings Per Recipe: 8
Amount Per Serving = 1 slice:
Total Fat: 13.8 g
Cholesterol: 0.0 mg
Sodium: 124.1 mg
Total Carbs: 59.2 g
Sugars: 32 g
Dietary Fiber: 3.6 g
Protein: 3.0 g
WW Points+: 10